But here, we're hesitant of the gluten… of the carbs…
… well poo on that.
Don't hate – I have a sister who's incredibly gluten intolerance. I know it's a real deal. But I don't have it. So gluten I eat.
And one of my favorite forms of gluten just happens to be in the form of homemade pasta. Because it takes less time than making a sandwich and wow – just WOW – are the results magical.
Homemade pasta is magical. You heard it here.
I first began making pasta a few years ago… why it's taken me so long to share it on here is beyond me. Forgive me, won't you? For holding out on you all these years? For keeping the gluten-goodness all to myself?
(…says Shaye, as she slurps down a second helping of chicken carbonara with spaghetti.)
But seriously, folks, this really is easy. If you have an inexpensive pasta machine, it's even easier – but it can be done without one. Although, if I was you, I'd spend the money and get one. But maybe you're more talented with a rolling pin than I am.
You will need:
(All-purpose flour will give you the most similar taste and texture to store-bought pasta but in heartier dishes sprouted flour is a great alternative!)
– 3-4 eggs, depending on size
– Water, as needed
1. Pile the flour onto a clean work surface. Use your fingers to make a well in the flour.
2. Put the eggs in the flour.
Teehee. Just kidding. They need to be cracked. Crack the eggs into the flour.
3. Use your fingers to slowly incorporate the eggs and flour together. It'll be tough and crumbly – that's okay. Just keep workin' it. If needed, add a teaspoon of water at a time until the dough forms a tight, slightly tacky-to-the-touch ball.
4. At this point, you can divide the dough into two (this simply makes it a more manageable size) and roll it out in your pasta machine which makes rolling out a breeze. Alternatively, you can roll it out using a rolling pin on a floured work surface. Be prepared to put some elbow grease into it if you're hand rolling! It's springy and opinionated, that dough.
Hence the pasta machine.
After rolling the dough out to the desired thickness, you can bag it up in a plastic bag or wax wrap and stick it in the refrigerator to rest until it's supper time. You can also utilize your pasta machine to cut it up into whatever noodle shape your little heart desires – most come with the spaghetti and linguine attachments.
This time, after resting the dough, I simply cut it into squares with my favorite knife, put a dollop of cheese in the middle, and made tortellini. Because, as previously noted, I love pasta – especially pasta that's been stuffed with cheese. Can I get a witness?!
Also – I drink wine when I make pasta. So take that for what it's worth. I just thought you should know.
How long did this take us? 5 minutes? Not long at all. And every time you do it, you'll get faster and better. True story.
The first time I made it it took me 6 minutes.
Now I'm down to 4.
Soon I'll be rollin' out lasagna noodles with the best of Italian Grandmothers.
Which means I should probably go to Italy.
…yes, definitely. I should definitely go to Italy. And eat pasta. And drink Chianti.
I may never return.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Easy Homemade Pasta
Easy. Rustic. Magical. Homemade pasta is a special and delightful treat.
- 2 cups unbleached (organic, all-purpose flour OR sprouted flour of choice)
- 3-4 eggs (depending on size)
- Water (as needed)
- Pile the flour onto a clean work surface. Use your fingers to make a well in the flour.
- Crack the eggs into the flour.
- Use your fingers to slowly incorporate the eggs and flour together. It’ll be tough and crumbly – that’s okay. Just keep workin’ it. If needed, add a teaspoon of water at a time until the dough forms a tight, slightly tacky-to-the-touch ball.
- Divide the dough into two pieces for ease of use. Use your pasta machine or roll it out with a rolling pin.
- At this point, you can wrap your dough and put into the fridge until dinner time.