Home » Pasta » Homemade Pasta | Easy, Inexpensive Meal-Stretcher

Homemade Pasta | Easy, Inexpensive Meal-Stretcher

homemade pasta drying on the counter

Home­made pas­ta only requires two sim­ple ingre­di­ents — flour and eggs. Since those are fair­ly stan­dard pantry ingre­di­ents in most house­holds, you almost always have what you need for this sim­ple base to any scrump­tious meal. These ingre­di­ents are inex­pen­sive which means mak­ing your own noo­dles is a great way to stretch your din­ner dol­lars and make a meal more fill­ing for less money.

You’re going to think I’m nuts, but there is some­thing about work­ing with pas­ta dough — any dough, real­ly — that is SO ther­a­peu­tic for me. It real­ly gives me such joy! Then, I get to share it with my fam­i­ly. You def­i­nite­ly need to give this a try.

Home­made pas­ta is incred­i­bly easy to make. It does require more of your time than just open­ing a pre-pack­aged dry pas­ta, but the fla­vor and tex­ture dif­fer­ence is worth the extra effort and will pay huge div­i­dends with the oooohs and aaaaahs of your delight­ed fam­i­ly and friends.

Home­made noo­dles are a go-to in our house with dish­es like Chick­en Parme­san, but most espe­cial­ly with my hus­band’s all-time favorite, Chick­en and Noo­dles over Mashed Pota­toes. There’s no need to be intim­i­dat­ed by the idea of mak­ing your own noo­dles. You def­i­nite­ly CAN cre­ate fresh, deli­cious pas­ta for your fam­i­ly and guests, any­time the urge over­takes you.

The Secret Homemade Pasta Formula

homemade pasta

The “secret for­mu­la” is real­ly a ratio. And once you under­stand it, home­made pas­ta for any num­ber of serv­ings, will be simple. 

The ratio that gives beau­ti­ful home­made egg noo­dles their ten­der, deli­cious tex­ture is 1 part eggs to 1.5 parts flour. Sim­ple! With this ratio you can cre­ate the per­fect num­ber of pas­ta serv­ings by remem­ber­ing to use 1 egg per por­tion of pas­ta. Serv­ing 2 peo­ple? Then start with 2 eggs and add 1.5 times the flour. 12 peo­ple? You’ll need a dozen eggs and 1.5 times the flour.

I already know your next ques­tion. How do I mea­sure flour based on num­ber of eggs? You can’t. Most of you will be able to crack your eggs into a liq­uid mea­sur­ing cup and read the mea­sure­ment, then mul­ti­ply it by 1.5 to mea­sure your flour with a dry mea­sur­ing cup. This can work. But, for many rea­sons, it’s not near­ly as accu­rate (and 100% suc­cess­ful every time), as the method I’m about to show you.

We’re going to get into the rea­sons you should real­ly be weigh­ing flour when you mea­sure it, in a dif­fer­ent post. For today, let me say that the sim­plest way to ensure your home­made pas­ta is per­fect every time, is to use a kitchen scale for the mea­sur­ing. Here’s how I do it.

How to Use the Tare Feature on a Kitchen Scale

A *good kitchen scale does­n’t need to be cost­ly, but I do rec­om­mend dig­i­tal and it must have a tare feature.

The tare fea­ture is what allows you to have a bowl or con­tain­er on the scale, but weigh only the ingre­di­ents inside it. The weight of the bowl will not be cal­cu­lat­ed with your ingredients.

setting the tare on a kitchen scale

Set the emp­ty con­tain­er on the scale and push the tare but­ton. This will set the dig­i­tal dis­play to zero, even though the bowl is actu­al­ly sit­ting on the scale. 

Now, mea­sure the ingre­di­ents into the bowl and the scale will give you the accu­rate weight of just that item, with­out the weight of the con­tain­er added in. How sim­ple and won­der­ful is that?!!

Using a Kitchen Scale to Measure Ingredients for Homemade Noodles

Set the scale to weigh in grams. Then set a bowl, or in my case a mea­sur­ing cup, on the scale. Select the tare but­ton to zero out the display.

weighing eggs on a kitchen scale

Now, crack the num­ber of eggs you need for the por­tions of pas­ta you’ll be mak­ing into the bowl you have tared on your kitchen scale. In my expe­ri­ence, a large egg usu­al­ly weighs around 50 grams. 

I made 8 por­tions of home­made pas­ta, so need­ed 8 eggs. As you can see, they came in at just under 400 grams, as I expected.

Now, know­ing the weight of my eggs, I can accu­rate­ly mea­sure the need­ed flour by sim­ply mul­ti­ply­ing that num­ber by 1.5. I will need around 600 grams of flour — 591 grams to be exact.

weighing flour on a kitchen scale

I was eas­i­ly able to remove the extra 5 grams of flour from the bowl and have the per­fect amount for the num­ber of eggs I had cho­sen. This is a pre­cise and sim­ple way to ensure suc­cess with ANY recipe.

How to Make Homemade Pasta

Mix your mea­sured eggs and flour in a large bowl. You can accom­plish this most eas­i­ly with a wood­en spoon or with your hands. 

mixing pasta dough

The flour and eggs will begin to come togeth­er in a shag­gy mass of dough.

homemade pasta dough coming together in a shaggy mass

Light­ly flour your work sur­face or counter top and pour the shag­gy dough out. Begin work­ing it togeth­er with your hands until it forms a ball.

Knead the dough for 5 to 10 min­utes until the ball of dough is smooth. Flat­ten the dough ball into about a 1‑inch disc, cov­er and let it rest for 20–30 minutes.

After the dough has rest­ed, it will be eas­i­er to roll, whether using a pas­ta machine or rolling it out by hand. I have rolled it with a rolling pin and cut the noo­dles with a piz­za wheel for decades. I have had a pas­ta machine for 7 or 8 years, now, but nev­er actu­al­ly spent any time with it to learn how to use it. (It was still in the box when I pulled it out for this post. lol) What a waste of a won­der­ful kitchen gad­get! I’m a con­vert for sure! I loved using it and the pas­ta was beautiful!

Using a Pasta Machine to Make Your Pasta

Divid­ing my rest­ed dough into quar­ters, I used one quar­ter at a time to begin rolling. I put it through the roller on the *pas­ta machine, mak­ing sure it was set at the thick­est set­ting. Three times I ran the dough through at that thick­ness. Then I fold­ed the strip of dough into thirds, took this new, thick­er strip and ran it through the machine, three more times, at the thick­est setting.

homemade pasta dough sealed in a loop on the pasta machine

Before I start­ed reduc­ing the thick­ness of the noo­dles, I sealed the ends of my strip togeth­er in a loop. Then, as the noo­dles got thin­ner and the strip got longer and longer, I was bet­ter able to hold and con­trol it.

homemade pasta dough getting thinner

Then, it was as sim­ple as turn­ing the dial on the side of my pas­ta machine. I rolled the dough through and lit­tle by lit­tle, reduced the thick­ness of my home­made pas­ta. It would­n’t have been nec­es­sary to go quite as thin as I did, but I want­ed to see just how thin it would go. The pas­ta was ten­der and light — real­ly love­ly. Perfection!

homemade pasta dough rolled thin

After get­ting the dough rolled to the desired thick­ness, I cut through the loop to remove the strip of dough. Attach­ing the wide noo­dle head, I fed the sheet of dough back into the pas­ta machine. I cut the pas­ta to the length I want­ed for fet­tuc­cine. It would have been just as easy to cut them short for egg noodles. 

Now all that’s left is to boil and eat these love­ly home­made noo­dles. Home­made pas­ta can also be dried and frozen to use for future meals! Check the recipe card, below, for details.

cutting homemade pasta with a pasta machine
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade pasta drying on the counter

Homemade Pasta


  • Author: Glen­da Embree
  • Prep Time: 45 min­utes
  • Cook Time: 10 min­utes
  • Total Time: 55 min­utes
  • Yield: 8 serv­ings 1x

Description

This sim­ple for­mu­la will allow you to pre­pare home­made pas­ta for one to dozens.  Ten­der, deli­cious home­made noo­dles are easy to make and real­ly stretch food dol­lars by mak­ing a dish more filling.


Ingredients

Scale
  • 1 egg per person/portion being served (I used 8 eggs [394 grams].)
  • flour at 1.5 times the amount/weight of the eggs (I used 591 grams.)

Instructions

  1. Set the tare func­tion on your kitchen scale and mea­sure the weight (in grams) of the num­ber of eggs you will be using.
  2. Mul­ti­ply the weight of the eggs by 1.5 and then mea­sure out that weight of flour.
  3. Stir the flour and eggs togeth­er until they begin to form a shag­gy mass.
  4. Once it has come togeth­er, into that shag­gy mass, pour every­thing out onto a light­ly floured work sur­face or counter top.
  5. Knead the dough, press­ing it with the heel of your hand, fold­ing it over, knead­ing, fold until it is vel­vety smooth. This will take around 5–10 minutes.kneading homemade pasta dough
  6. Cov­er (I just set a bowl over the top, right there on the counter.) and allow to rest for about 20 min­utes.  The rest­ing peri­od is impor­tant, so the gluten can relax and the home­made noo­dles will be easy to roll.
  7. After the rest peri­od, roll and cut the home­made pas­ta dough.  SEE NOTES.
  8. Home­made pas­ta can be added to boil­ing liq­uid and cooked imme­di­ate­ly after cut­ting.  Fresh pas­ta cooks in about half the time as dried, so be sure to check it ear­li­er than you do pre-pack­aged dried vari­eties.  Always sea­son plain boil­ing water with abun­dant amounts of salt to boil pas­ta.  A drop of the water on the tongue should taste salty or like broth for noo­dles to be prop­er­ly sea­soned.  Alter­na­tive­ly, home­made pas­ta can be cooked in stock, instead of water, for addi­tion­al flavor.
  9. Home­made pas­ta can also be left to dry on the counter and then frozen to store for lat­er.  Leave it to dry on the counter for sev­er­al hours.  I usu­al­ly leave mine overnight, espe­cial­ly if the home­made noo­dles are thick.  The impor­tant fac­tor is that the noo­dles be com­plete­ly dry all the way through.  You want them to snap, not bend.  Freeze the dried pas­ta in a zip-top bag for up to three months.

Notes

  1. You can flour the counter top and use a rolling pin to roll out the noo­dle dough.  Roll it to your desired thick­ness.  The rolled dough can then be cut with a sharp knife, though I feel a piz­za wheel makes this job so much easier. hand-cutting pasta
  2. My per­son­al pre­ferred method is to use a *pas­ta machine to roll and cut the home­made pas­ta.  I am able to roll the dough much thin­ner and the noo­dles can quick­ly be cut to uni­form widths.cutting homemade pasta with a pasta machine
  3. Both meth­ods work, so if you don’t have a pas­ta machine don’t allow that to pre­vent you from mak­ing home­made pas­ta.  I have made this recipe for decades using the rolling pin and piz­za wheel method.  Now, that I have a pas­ta machine, I just pre­fer that method.
  • Cat­e­go­ry: Pas­ta, Side Dish
  • Method: Boil­ing
  • Cui­sine: Amer­i­can

Key­words: pas­ta, noo­dles, homemade

Dishes that Would Be Fantastic with Pasta Made from Scratch

There are tons of recipes that would be fab­u­lous with my home­made pas­ta! Check out this scrump­tious Baked Feta Pas­ta.

Home­made Noo­dles are per­fect with these recipes, too! Try one or two, or even more, today!

Easy Chick­en Parmesan 

easy chicken parmesan with homemade pasta
https://glendaembree.com/easy-chicken-parmesan

Best Home­made Veg­etable Stock

Baked Spaghet­ti

Leave a Comment

Recipe rating