Homemade Pasta is simple. But it requires a bit of work. Flour, eggs, a pinch of salt and a little water. That's it. (No wonder it's so darned cheap at the market).

A few weeks ago I posted this killer ravioli recipe. In which I made everything from scratch. I mean everything. The homemade pasta was the most challenging part. I have helped make pasta from scratch and know that it can take a bit of patience and practice and really didn't want to mess up this great recipe.

The challenge of homemade anything can be daunting. The practice of rolling up our sleeves and getting down and dirty is intimidating! Especially in a world where we can walk into the market and someone had done the work for us. And cheap. But, every now and then, you should rise up to the challenge of a completely from scratch meal made by your own two hands. There's nothing quite as rewarding as the satisfaction of a hard earned meal.

Truthfully though, it is that simple. Yes, your pasta probably won't be perfect the first time. But that's ok. With as few ingredients as it takes, it's worth the effort. And then there's all the variations you are going to want to try. Flex those forearms. Let's get to rolling...

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So you've made the pasta dough, now to use it.  Try one of these recipes out!

Homemade Ravioli

Pesto Artichoke Lasagna Rolls

Lemon Grilled Chicken Fettucine Alfredo

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Yield: 4

How to make Homemade Pasta

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For the filling and amazing sauce, check out the rest of this from scratch recipe here.

Prep Time 1 hour

Total Time 1 hour

Ingredients

• 1 ¾ cup flour
• 2 large eggs
• ¼ teaspoon salt
• A small cup of water on standby

Instructions

1. On a large clean work surface, place your flour and mix in your salt. Make a small pile and create a well in the center.
2. Add the eggs and lightly beat them, working in the flour a bit at a time.
3. Knead the dough gently adding more flour or water if needed, 1 teaspoon at a time. You want to form a firm smooth dough.
4. Divide the dough into 4 portions and wrap in plastic wrap and allow to rest 30 minutes before rolling out each portion.
5. Gently roll out each portion, leaving the others wrapped while you work one. If rolling by hand, roll out, fold in on itself, roll out again, try to get the pasta as thin as possible.
6. Cut your pasta for ravioli, pappardelle, lasagna, or whatever entices you as needed.

Notes

Breakfast for Dinner

Nutrition Information:

Amount Per Serving: Calories: 230Cholesterol: 81mgSodium: 177mgCarbohydrates: 41gFiber: 1gProtein: 8g

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