Home made pasta is SO easy. Like, easier than I ever would have imagined. And tasty! Once you try this egg noodle recipe you will never go back. The Pioneer Women was my inspiration for this (and for a lot of things). I LOVE HER! Anyways, these noodles truly are a cinch, serve them next time you have company. Watch the the blog tomorrow for a simple crock pot bolognese sauce that will really make your next dinner party a breeze (and super impressive).
Servings: 6
Serving Size: 1/6 of recipe, which I THINK comes out to about 2 cups, which is a large serving of pasta.
Points Plus: 8pp
Prep Time: 30 minutes (to be on the safe side)
Cook Time: 2-3 minutes
Level of Difficulty: Easy!
6 eggs
3 cups of flour
Fresh parsley
Dried basil
Instructions:
Place flour in a bowl and make a little well in the center. Crack eggs and put them into the well. Mix the dough with your hand until combined. Turn the dough onto a floured surface and kneed it until the dough is smooth and not sticky. Divide dough into four pieces, using a pizza cutter.
Take one piece of dough and roll it as thin as you can, in a rectangle shape. This is where your strong husband comes in. This dough is a bit tricky to roll out because it doesn't want to stay stretched out. So, ask your husband for some help. Using a pizza cutter, cut the dough into thin noodles, as thinly as possible. I used a flexible cutting board as a guide to make the noddles as similar in shape and size as possible. Cut noodles out of all four dough pieces.
Bring a large (large!) pot of salted water to a boil. Put noodles into boiling water and cook for 2-3 minutes.
When noodles are cooked strain them and then rinse them with hot water. Toss them with parsley and basil and serve!
Tip:
You could easily serve these with no sauce because they are amazing. Just add a touch of EVOO, salt, pepper and perhaps a little parm! Also, I encourage you to follow the link to the Pioneer Women's recipe and read her version, because it is HIIIIIILlarious.
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