Homemade pasta

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Let's prepare the ingredients. Be sure to sift the flour.

2. STEP 2

   

   Add yolks and salt to a bowl with sifted flour. I added a couple more whites because it was very difficult to knead)))

3. STEP 3

   

   Mix the dough. You need to knead very well and for a long time. 10, 20, 30 minutes - as long as you can. Just the better you knead, the tastier the paste will be))

4. STEP 4

   

   Roll the finished dough into a ball)

5. STEP 5

   

   Then wrap the dough in cling film and leave for 30 minutes to rest.

6. STEP 6

   

   Then divide the rested dough into parts and roll it out very, very thinly as you can (it increases during cooking). Add some flour so that nothing sticks together.) If you have a dough sheeter, that's just great!

7. STEP 7

   

   Then we roll the layers of dough into a “roll” and carefully cut them into strips, no more than 7 mm wide. Unwrap and sprinkle well with flour. You can cut it thinner - you’ll get noodles))) If you can cut it on a “noodle cutter”, it will be a FAIRY TALE, not a paste!

8. STEP 8

   

   The chopped pasta can be cooked immediately, dried and stored for up to 1 month in an airtight container. You can make a “colored” paste (“dyes” are added along with the flour). Parsley juice will color it green, beet juice will color it red, turmeric will color it yellow. And you’ll get a riot of colors on the plate!)

9. STEP 9

   

   To prepare this pasta you need to try, but believe me, your efforts will be rewarded by the happy and full bellies of your household)) Cook with pleasure! Bon appetit!

Comments on the recipe

Natasha

16.12.2023

4.8

Of course, making homemade noodles requires a little effort, but it’s worth it. A lot depends on the flour; it’s important that the flour be of the highest quality. the noodles will be tastier and more beautiful. Of course, it’s very convenient and even faster and easier to cut such noodles on a noodle cutter, especially since it has attachments and there will be different noodles. but with your own hands it will turn out no worse, the most important thing is to roll out the dough thinly and if you want long noodles, then roll the rolled sheet into a tube, it will be like long spaghetti, and if you want it shorter, then cut it into strips the width of which you will need the noodles. Well, then, whatever your heart desires, cook it immediately or dry it and put it in a rag bag until next time.