Homemade Pasta!




There is no doubt that the hit of the Off Mendenhall Cooking Class was not the eating – it was the pasta making! Almost everyone took part in the making of mounds and mounds of homemade pasta. Each had their own challenges and victories. Every noodle was delicious.

I highly recommend making homemade pasta for a casual dinner party. While everyone might not seem interested in the activity, its almost impossible not to jump in. It’s fun, interactive and very satisfying. If you don’t have a pasta machine, I recommend the Marcato Atlas hand-crank machine that attaches to a countertop. You might not use it too much but it will last for generations (mine was past down from my parents!). Or, find someone who owns one and ask to borrow it. Chances are, you both won’t use it on the name night. If so, combine your parties.

Here is the recipe for the Homemade Pasta dough. We rolled the pasta out to a #5 and cut it into linguini.

Homemade Pasta 

  • 3 1/2 cups unbleached all-purpose flour
  • 4 extra-large eggs
  • water

Add flour and eggs into a food processor and pulse under combined. Add water slowly while pulsing until the dough makes a ball.

Mound the dough on a clean kitchen counter or cutting board. Knead the dough with your hands – add more flour if the dough is too sticky.

The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta

One comment

  1. This was my favorite part of the night – hard to choose there were so many fun parts – I loved learning this with my friend Linda. Thanks a million times x 2 to Cecilia for all her hard work.

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