close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
Easy Potluck Recipes: 21 Pasta Casserole Recipes

Wow a crowd with delicious pasta casserole recipes from this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Pasta (homemade)

Ingredients
  • 2 large eggs
  • 1 cup semolina flour
  • 1 cup all-purpose flour
Instructions

I usually use 1 egg and 1 cup of flour (total) per person. For me, that is enough for one meal and maybe a light leftover snack later. Beat the eggs with a fork. Some suggest making a pile with the flour, making a well, and pouring the egg in the well, beating to incorporate the flour. The reason for this is that the amount of flour needed is variable, depending on the humidity of the day, moisture in the flour, age of the eggs, and so forth. I usually just dump the whole thing in a bowl and beat with a fork until stiff, I have never had a problem of too much flour. I own a manual Atlas pasta machine - once the dough is holding together with a fork, I use the machine to knead it, press it out flat, and cut it. I have never found it necessary to add oil or water to my dough. I prefer my dough on the stiff side, so it feels smooth and dry to touch. If it is too moist, the strands do not separate well after cutting and is a bit troublesome to cook. Cooking the pasta is fairly straightforward. Bring water (I usually add a little salt and oil here) to a rolling boil, add pasta and stir immediately to separate the noodles. Cook until al dente, stirring frequently. It takes far less time than with dried pasta, but it is not the "3 or 4 minutes" that I see in many cookbooks.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo