Noodles are a staple food in our house – and usually it is durum wheat pasta out of the box that comes to the table. But every now and then it has to be fresh pasta and the pasta dough is homemade!
The recipe is plain and simple – but it always works! And the extra work is rewarded with double the pleasure!
After kneading, the dough has to rest in the refrigerator for 2 hours, so it needs a little preparation time. The rolling out of the pasta can be done by hand and rolling pin, or with a manual pasta machine. They are available in all price ranges and I think the machines themselves are beautiful. Years ago I got the Kitchen Aid pasta attachment and never regretted it.
Rolling out and cutting the noodles has almost something meditative for me. I love to push the smooth dough into the rollers and when the noodles are cut I am always happy about the perfection (my foodstylist heart comes into its own, haha).
But that only works when the boys are not around. Otherwise, they’re happy to do the job.
We hang up the noodles directly after rolling them out (here a stick between two chair backs is a good idea), so they don’t stick together. But you can also make nests and put them directly into the water. Both works well. The advantage of hanging them up is that if not all the noodles go into the pot, they can be kept in dry condition for 2-3 days and still taste great. However, when dried they are really fragile!
The pasta dough is also excellent for making lasagne sheets, tortellini etc. Only spaghetti is what I like best without egg. Quite puristically made from durum wheat semolina, water, flour and salt. And to be honest, the package always wins.
But that doesn’t matter, because cooking should be fun and not stressful. If we have the time and desire, the pasta dough is homemade – if not, the boxed pasta of this world tastes great even from the package!Print
Sometimes it must be fresh noodles!
- 100 g durum wheat semolina
- 4 eggs
- 400 g wheat flour (405)
- 2 tablespoons olive oil
- 2 tablespoons of water
- 1 pinch of tomato paste
- 4 g salt
- Mix all ingredients and knead briefly until a smooth dough is obtained
- Shape into a loaf, wrap it and put it in the fridge for at least 2 hours
- Either by hand or with the pasta machine, roll out and cut
- Cook in boiling salted water for 2 minutes in portions, skim and eat directly
If something should remain there are several possibilities: Dry before cooking, boil and freeze, cook and bake…
Keywords: pasta dough, noodle dough, noodles, pasta
Want to? Then try the pasta with fresh tomato sauce! Wonderfully simple and yet captivating in taste. Because sometimes less is more – and the homemade pasta makes up for all the simplicity!