Okay, so, I have always been intimidated by the idea of homemade pasta.
But I tried it. And I love it.
And it’s not intimidating! It’s one of the easiest things I’ve ever made! (Especially considering that I bombed my last 2 loaves of sourdough bread. But let’s not focus on that right now!)
I want to share this simple, frugal, yummy recipe with you. It would be ideal to use sprouted flour, but I have yet to find a good resource for that around here. In the meantime, I simply limit our intake of pasta and continue to search for sprouted flour. 🙂
2 cups wholegrain flour (I like to use white whole wheat because it’s less stiff than regular whole wheat, but the choice is yours. Again, sprouted flour would be best!)
2 pastured eggs
2 pastured egg yolks
1-2 tablespoons purified water
Place the flour in a medium bowl and create a well in the middle. In a small bowl, whisk together the eggs, egg yolks and water. Pour the egg mixture into the flour well. Mix until dough forms, then transfer the dough to a clean, lightly floured surface. Knead until smooth (it will be slightly stiff, but shouldn’t be lumpy at all), about 5 minutes. If you feel like it’s too dry, use your fingers to sprinkle some more water on top, and continue to knead until smooth.
Separate the dough into 2 balls. Press each ball into a disc, cover with parchment/wax paper and let sit at room temperature for at least an hour. Then, remove the discs from the paper, and roll out on a clean, lightly floured surface. Cut as desired (or run through a pasta machine, if you’re fancy like that ;)).
If you’re not going to use the pasta immediately, I’d suggest refrigerating it (covered). When you’re ready to cook it, toss it into a pot of salted boiling water for 5 minutes.