homemade pasta

Mary Dougherty

posted by

ABOUT mary

I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

wedding

portrait

engaged

personal

Browse by Category

Portfolio

prints

It sounds ambitious, which is exactly why you should try it. Making pasta consists of a few simple ingredients and steps. If you have flour, olive oil, eggs, salt and water in your house you can make pasta. My only caution is to find a pasta roller that you can borrow if you don’t have one, since rolling by hand takes a lot of effort. At some point you will stop and say “I can’t do it any more, I don’t care how thick these noodles are” and you will eat the thickest noodles of your life which will either be delicious or disappointing (been there). So get a pasta roller.

Fresh noodles taste amazing and combine that with freshly laid eggs from our chickens – I’m in heaven! These days we have so many eggs lying around we don’t know what to do with them… and then we remember that we should make pasta. Then we will make a few batches and freeze extra noodles to cook up at a later date. Don’t worry I’m not trying to convince you to get your own chickens, just pick up the freshest eggs possible and make some pasta.

Last weekend I took some photos as Matt made two batches of pasta, two different ways. The first was with the food processor, the second by hand. If you are like me you like to see what things will look like as you cook them – especially if you are trying something new. Here’s our step by step so you can follow along with the recipe below!

Basic Pasta Recipe: (adapted from Giada DeLaurentis)

3 cups flour (all purpose or pasta specific)  |  4 large eggs  |  3 Tbsp olive oil  |  1 Tbsp salt  |  1-3 Tbsp ice water (as needed)

– Add flour to food processor and pulse to aerate. In a small bowl lightly beat eggs, oil + salt. Slowly add egg mixture to flour with food processor running. Add ice water as needed, test the dough to check for a sand texture that sticks together when pinched. Knead dough on a lightly floured surface 5-10 minutes until elastic. Cover in plastic and refrigerate until time to roll out! When you cook the dough keep a closer eye on it; it cooks much faster and typically is done in 3-4 min.

Round 2! by hand. Matt made it look easy – but the egg did spill out of his well. You can start this in a bowl and eventually turn it on to the counter to keep things simpler. He wanted to show off :)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse convallis tellus ut venenatis interdum. Integer ut elit sollicitudin, aliquam orci a.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse convallis tellus ut venenatis interdum. Integer ut elit sollicitudin, aliquam orci ac, malesuada.

featured post

A classic Cape Cod wedding never goes out of style, especially at the Kittansett Club.

featured post

A Chautauqua wedding is stunning no matter the size. Karen and Walker pivoted to host the most amazing micro wedding at this historic American retreat.

featured post

Looking for a Catskills wedding venue? Browse Jaclyn and Scott’s photos to see what makes a Full Moon Resort wedding so special.