Did you know you could make homemade pasta without a pasta maker?
Our step-by-step recipe will show you exactly how.
Sometimes gadgets can be barriers to experimentation in the kitchen.
Alison Conklin
But a small kitchen or a lack of funding shouldnt prevent anyone from making delicious homemade food.
I find that most meals can be made with just a few simple tools that serve multiple purposes.
In the case of my homemade pasta, my rolling pin doubles as my pasta roller.
Alison Conklin
Then, use a knife to cut it into individual noodles.
Dont refrigerate pasta dough for more than a day, however.
Otherwise, the dough will discolor.
Alison Conklin
If you dont plan to make your pasta the next day, then freeze it.
Then, use a pizza cutter to cut into strips.
you’re able to cut lengthwise or across, or even on the diagonal, whichever you prefer.
Alison Conklin
This makes a more rustic pasta dish but just as delicious.
Place the eggs, yolk, olive oil and salt into the well.
Use a fork to whisk together the eggs and oil.
Alison Conklin
Continue whisking the eggs, but begin pulling in bits of flour from inside the well.
Use a stirring motion and go slowly to avoid any eggs breaking through the bowl of flour.
(If the eggs break through your flour while mixing, dont panic.
Alison Conklin
Continue like this until the dough starts to come together and the eggs have been incorporated.
The dough will be damp and chunky in some parts and loose in others.
And the mixture will still be quite floury.
Alison Conklin
Thats ok. Use your hands or a bench scraper to continue bringing the dough together.
If the dough sticks to your hands, dust the countertop with a little more flour.
If the dough is too stiff, add a teaspoon of water.
Alison Conklin
Add more water or flour, a teaspoon at a time, until you get the right texture.
(To freeze,wrap the ball of pasta dough tightly in plastic wrap.
Then, set it inside a zip-top bag with the air squeezed out of it.
Alison Conklin
No need for oil.)
Leave one section out and re-wrap the others.
Flour your workspace well, and use your rolling pin to roll out the dough into a long strip.
Alison Conklin
When youre finished, you should have a long, thin piece of dough.
It should be just about paper thin, but strong enough to be lifted off of the countertop.
Dust the strip of dough with more flour.
Alison Conklin
Starting with the short end, loosely fold like an accordion.
Use a very sharp knife to cut the stack across the folds into thin strips.
But give a shot to stay consistent with the width.
Alison Conklin
Otherwise, the noodles will cook at different rates.
Let them dry for about 15 minutes.
Continue rolling out and cutting the rest of the pasta, until you’ve worked through all the dough.
Alison Conklin
At this point, the noodles will still be pliable, but dry.
They can be used immediately or frozen for later.
If freezing, gather the noodles into several small, loose bundles.
Alison Conklin
Be careful not to compress the noodles too much; its fine to just gather them together.
Place the noodle nests on a well-floured baking sheet, then freeze.
Once frozen, transfer the nests to a large zipper bag, and use as needed.
Alison Conklin
Frozen noodles will keep for 9 months.
Bring a pot of well-salted water to a boil.
Serve with your favorite sauce.
Alison Conklin
Alison Conklin
Alison Conklin
Alison Conklin
Alison Conklin
