Homemade Pasta

{ Homemade Pasta }

Recently, we visited some friends in Seattle. We wandered around Pike’s Place Market, sampled EVERYTHING, and of course drank coffee. We also visited a handful of wineries in Woodenville and Woodenville Whiskey. After a fun, and long, day of wine tasting, we went back to our friends’ apartment for dinner instead of going out. They made us homemade pasta, and I have been craving it ever since.

I have always been intimidated by homemade pasta, but my craving was so strong, I had to make it happen this week. Here is the recipe I followed, I am tempted to say, it is FOOLPROOF. I’m a first-timer, and other than being a bit wide (because we cut them by hand), the pasta was EXCELLENT.

{ ingredients }

(I combined this Bob Red Mill recipe & this recipe to create my own hybrid)

  • 2 cups of Samolina Flour
  • 2 eggs
  • 1 Tbs. water
  • 1 Tbs. olive oil
  • 1/2 tsp. sea salt
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 2 large ribs of celery, diced
  • 1 large carrot, peeled and diced
  • 1 jalapeño, minced (with or without seeds, depending on preference)
  • 2-4 Tbs. olive oil
  • 1 large can of Italian plum diced tomatoes
  • 1 cup fresh cherry tomatoes
  • 2 Tbs fresh herbs (I used basil and thyme)
  • 2 Tbs. butter (optional)
  • Salt & pepper to taste

{directions }


  1. Combine flour and sea salt in mixer.
  2. Add eggs, water and oil to a bowl and whisk to combine.
  3. Using the paddle attachment on your mixer, pour egg mixture into the flour and beat on speed 2 for about 2 minutes.
  4. Change to the dough hook attachment. Beat on speed 2-4. Make sure dough is pulling. Knead for another 2-3 minutes. Remove from mixer and knead by hand for another minute. (add flour as needed)
  5. Cut dough in half and wrap each half in plastic wrap. Let sit for 30 minutes.
  6. On a floured surface roll dough into a roll about 3/4 inch thick (I split my dough into a few sections). Turn on your pasta roller (or roll by hand with a rolling pin). If you are using a Kitchenaid pasta roller, start with it on level 1. Add flour add needed if dough is too sticky. Roll dough through the roller, then fold the dough in half and run it through again. I did this several times. Every time you fold, add a bit of flour. Move roller to level 2 and repeat. Keep folding and rolling until the dough is the width of the roller and smooth. (If you want thinner pasta, you can repeat this on level 3 and 4).
  7. Repeat this with the other half of dough. Lay each sheet on a cookie sheet or drying rack and cover with a paper towel.
  8. Once all dough is rolled, you can switch to your pasta cutting attachment, OR you can cut by hand if you don’t have a cutter (like me)! Cut the noodles as thick or thin as you prefer. I really like a fettucini size. After you cut these, gather them into nests and let them dry for a few more minutes.
  9. Add noodles to a large pot of boiling water with a dash of sea salt. Boil for 3 minutes. You want these to be al dente.
  10. Ladle noodles into your sauce to cook for another minute in the sauce before serving.


  1. Add onion and garlic with a bit of olive oil. Cook on medium for two minutes. Add in celery and carrots and cook for another 3 minutes.
  2. Add in canned and fresh tomatoes and any remaining olive oil.
  3. Bring to a boil while stirring. Then, move to simmer and let simmer 10-20 minutes.
  4. Before serving, stir in the butter, if using.
  5. Move about a cup of sauce out of the pan. While noodles are al dente, add them to the sauce and let them cook for another minute.
  6. Serve in bowls, top with reserved sauce and top with fresh grated parmesan.

{ Keep Cooking in Love & Light }

Pasta Nests
Pasta Nests

Homemade Pasta & Wine
Homemade Pasta & Wine

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