Homemade Pasta

Homemade Pasta

Looking for a classic Italian dinner? Enjoy this homemade pasta - a delightful meal.

Prep Time

40

Minutes

Total Time

1:25

Hr:Mins

Makes

8

servings

2
cups all-purpose flour*
1/2
teaspoon salt
2
large eggs
1/4
cup water
1
tablespoon olive or vegetable oil
  1. In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)
  2. Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes.
  3. Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
  4. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.
*
If using self-rising flour, omit salt.
Herb Pasta:
Add 1 tablespoon chopped fresh or 1 teaspoon dried herb leaves, crumbled, to the flour mixture before adding eggs.
How to cut Homemade Pasta
1. Cut pasta crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. 2. Unfold and gently shake out strips. Hang strips on pasta drying rack or arrange in single layer on lightly floured towels.

Nutrition Information:

1 Serving (1 Serving (about 3/4 cup))
  • Calories 150
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 160mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.