You can’t beat a bowl of fresh home made pasta, my family absolutely loves this! Use this recipe for spaghetti, lasagna, fettuccini, or any other pasta shape you want!

I like to mix my ingredients in a bowl and later turn out onto the countertop to kneed together. You can also start with your ingredients on the counter and save on dishes! Just create a “well” in your flour to add wet ingredients, and then slowly fold in.

It is important to allow the dough to rest for 30-60 minutes after kneeling. This will allow the wet ingredients to be absorbed by the flour, and give it a proper consistency.

The pasta dough can be cut and then shaped either by hand with a rolling pin and knife, or with a pasta roller/maker. I am lucky enough to have a kitchenaid roller set, so this is what I used for my spaghetti.

Once you have rolled and cut your pasta, you are ready to cook it. Noodles can be baked, such as lasagna, or boiled. If you are boiling ensure your water is at a rolling boil before you add the pasta. It is okay if the water stops boiling immediately after adding the pasta but it should start again quickly to avoid the pasta sticking.

Recipe

• 3 large eggs
• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 2 tsp olive oil
• 1/2 tsp salt

1. Combine flour and salt in a mixing bowl. Create a “well” and add eggs and oil. Break eggs yolks and slowly incorporate flour.

If dough is too dry slowly add drops of water. If too sticky add small amounts of flour.

2. Kneed dough by hand for approximately 10 minutes. Dough is finished when it bounces back after being pressed on.

3. Let dough rest 30 minutes.

4. Cut dough into 8 similar sized pieces.

5. Shape dough into desired pasta.

6. Add pasta to boiling water, cook until tender (aprox 3min). *for lasagna or other baked pasta you do not need to boil. Simply assemble your dish with the fresh pasta and cook aprox 40min @ 350.