Kate's Cuisine

Nov 18 2010

Fresh Pasta Dough

2 cups all-purpose flour $0.44
3 large eggs $0.51
1/2 teaspoon salt $0.01

Total Cost   $0.96

1.) On a countertop or other large work surface, place the flour  in a mound. Make a fairly large well in the centre. In the centre, place the eggs and the salt.

2.) Start by lightly whisking eggs and salt together, being careful not to touch the flour. Once the eggs are beaten, slowly incorporate the flour. Do this very slowly! Take about a teaspoon of flour each time and mix well with the egg mixture. When fully incorporated, take another teaspoon of flour with the fork and fully incorporate into the egg mixture. Keep doing this until it becomes difficult to move the fork through the flour and egg. Once that happens, mix the flour and eggs with your hands, mixing until it’s just combined and a nice, elastic dough forms.

3.) Form the dough into 2 or 3 small bowls. Cover with a tea towel and allow to rest for 30 minutes. Then use immediately, or freeze for later use.

4.) When ready to use, roll the dough out as thinly as possible using a pasta machine – this will be the “1″ setting. Follow the machine’s instructions, which is usually to start with the thickest (the biggest number) and work your way to the thinnest (the smallest number.)

5.) Once your dough is rolled you can make whatever kind of pasta you want! For these long noodles, you can put the rolled pasta dough through the cutters on the pasta machine. You can also cut it yourself with a sharp knife.

6.) When noodles are ready, bring a large pot of salted water up to a rolling boil. Add the fresh pasta noodles for two to three minutes, until el dente, and drain. Toss with your favourite sauce.

7.) Serve and enjoy!

Read the review here

15 responses so far

15 Responses to “Fresh Pasta Dough”

  1. Eat Pray Love Pasta | Kate's Cuisineon 04 May 2011 at 1:54 pm

    [...] batch Fresh Pasta Dough $0.48 1/2 cup butter $0.45 5 cloves garlic, minced $0.05 1 cup half and half cream $0.88 1 egg yolk [...]

  2. [...] recipe Fresh Pasta Dough $0.96 5 – 6 cups spaghetti sauce $3.79 1 pound baby spinach $4.99 2 cups ricotta cheese $4.00 [...]

  3. sage incense stickson 09 Jun 2013 at 4:02 am

    Remarkable! Its in fact remarkable paragraph,
    I have got much clear idea on the topic of from this paragraph.

  4. incense sticks makingon 03 Jul 2013 at 4:18 am

    Hello, I enjoy reading through your article post.
    I wanted to write a little comment to support you.

  5. kateon 05 Jul 2013 at 12:11 pm

    Thanks incense! Hope to see you back soon!

  6. Las vegas Entertainmenton 02 Aug 2013 at 3:31 pm

    What i do not realize is in fact how you are now not actually much more neatly-appreciated than
    you may be now. You are so intelligent. You already know thus considerably in relation to this matter, produced me individually imagine it from numerous varied angles.

    Its like women and men aren’t fascinated except it’s something to accomplish with
    Lady gaga! Your own stuffs nice. All the time handle it
    up!

  7. federal communications divisionon 04 Aug 2013 at 12:55 pm

    My coder is trying to convince me to move to .
    net from PHP. I have always disliked the idea because of the costs.
    But he’s tryiong none the less. I’ve been using Movable-type on various websites
    for about a year and am worried about switching to another platform.
    I have heard very good things about blogengine.net. Is there a way I can import all my wordpress content into it?

    Any help would be really appreciated!

  8. cheap wedding shoeson 20 Sep 2013 at 3:32 am

    My family all the time say that I am killing my time here at net,
    except I knoow I am getting fakiliarity every day by reading such pleasant content.

  9. tankless water heater canadaon 20 Sep 2013 at 5:54 am

    I am extremely inspired with your writing sklls andd also with the structuee to your blog.
    Is this a paid theme or did you customize it your self?
    Either way keep up the excellent quality writing, it’s uncommon to look a nice blog like this one these days..

  10. Edwinon 25 Sep 2013 at 9:53 am

    Thanks for ome other informative web site. Where else may I am getting
    that type of ibfo written in suchh a perfect approach? I’ve a challenge that I’m jjust now running on, and I’ve been at the look out for
    such information.

  11. kateon 26 Sep 2013 at 9:18 am

    Thanks wedding shoes! It’s always nice to hear from my readers, and I hope you’ll be back soon. I personally, don’t think that browsing the Internet is a waste of time, especially if you’re learning something along the way ;)

  12. kateon 26 Sep 2013 at 9:19 am

    Wow, water heater, thank you so much! I love hearing from my readers, especially when they’re Canadian, just like me! I wish I had the skills to do such a great customization job myself, but I pass that task onto the experts that help keep my blog looking clean and nice. Thanks so much for your comments, I really appreciate them and hope to see you back soon!

  13. kateon 26 Sep 2013 at 9:21 am

    Hi Edwin,

    Thanks so much for stopping by, your nice words, and taking the time to comment. The blogs that I typically recommend are those that you’ll find in my BlogRoll. My favourite one has to be All About Cuisine, which is full of information about cuisines from all over the world. I suggest you stop there and if they don’t have what you need, maybe there’s something I can help with?

  14. Beatriceon 28 Sep 2013 at 7:09 am

    Highly energetic blog, I enjoyed that bit. Will
    there bee a part 2?

  15. kateon 28 Sep 2013 at 10:34 am

    Hi Beatrice,
    Thanks so much for visiting my site and for leaving such a nice comment! There WILL in fact be a part two, stay tuned for an egg noodle recipe I’m about to post!

Trackback URI | Comments RSS

Leave a Reply