by Texas Homesteader
*this post contains an affiliate link
Once I began on my voluntary simplicity journey I became interested in how to make more of the items my family consumed. I knew in doing so it would be healthier, less expensive and gentler on the earth. I learned to make my own spice mixes and I cooked more from scratch. A garden was planted & expanded each year. And I learned to make things such as yogurt and pasta. I found much pride and enjoyment in learning old-time methods.
Like many of the things I’ve learned to make myself, I was shocked at how easy and inexpensive pasta is to make and how few basic ingredients are involved. Had I really become so far removed from my food that I was under the misconception that it was too difficult to provide this for myself?? And I’ve experimented recently with making flavored 3-color Pasta too!
But let’s talk about plain pasta today. So versatile, so easy! Other than water there are only 3 ingredients in my pasta recipe: Flour, Egg & Salt. Wanna be amazed? Here’s how easily it all comes together.
Easy Pasta-Making Steps
I start by measuring two cups of all-purpose flour on my counter. Some use special semolina flour for making pasta but I typically use plain ole all-purpose flour for mine. It always turns out delicious. Use whatcha got!
Today I took advantage of the oregano I recently harvested & dried from my garden. I sprinkled about 1/2 teaspoon of the powdered dried oregano right into the flour. This will add an Italian flavor to my pasta. I added 1/2 teaspoon of salt and stirred it all together with a fork.
Then I made a little well in the middle of my flour mountain and cracked an egg into it. I stirred the egg with my fork until it was mixed well. Then I slowly added 1/2 cup water, stirring with my fork and gradually incorporating more & more flour until it became thicker. Finally I mixed it all together with my hands as it became a dough. I knead it until it’s smooth. (maybe around 4 minutes) The dough is then divided into 3 equalish pieces and covered with a towel, allowing it to rest for 15 minutes.
Rolling Out The Pasta Dough
After the dough has rested you can roll out the pasta dough and cut it to the length & width you like. You can accomplish that with just a rolling pin and a knife of course. But I was given this *Pasta Machine years ago as a gift and I love it. So I typically use it instead.
Although I can roll the pasta on my own, it’s helpful for two people to work the pasta roller: someone to feed the dough and catch the ribbon of pasta that comes out the bottom and someone else to turn the crank. So this meal typically becomes a shared family activity for RancherMan & me here on the homestead. Love it!
My pasta maker has two different cutting widths. One for thin spaghetti noodles and one for fettuccine-sized noodles. But today I won’t cut the rolled-out sheets at all. I’m rolling the pasta dough into lasagna sheets so I can make delicious homemade ravioli for supper tonight. Of course I’ll make enough to freeze for future meals since I use the ‘Cook-Once Eat-Twice‘ method of cooking. Here’s my simple 3-ingredient pasta recipe:
Easy Homemade Pasta
- 2 Cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 Egg
- 1/2 Cup Water
Measure 2 cups all-purpose flour on a counter and stir in 1/2 teaspoon salt. Make a well in the center of the flour and crack an egg into the center. Slowly add 1/2 cup water, mixing with a fork and gently incorporate the flour into the egg mixture a little at a time.
Once you have incorporated the flour with the fork, use your fingertips to blend the mixture well. If the dough seems too dry add 1/2 teaspoon of water, if it seems too wet and sticks to your fingers add a light dusting of flour.
Form a ball with the dough. Knead the pasta dough as you would bread dough, pushing down and away with the palm of your hand, turn the dough 1/2 turn, fold in half and press again with the palm of your hand. Repeat this movement until dough is smooth, about 4 to 6 minutes. Cut the dough into 3 equal sections, form each section into a ball and cover with a towel and let rest for 15 minutes.
After the dough has rested, flatten one of the dough balls until it's about 1/2 inch thick and roll into the desired thickness. Then cut the dough into noodles. After cutting the dough, hang the pasta on a wooden dowel to dry. The pasta can be used right away or it will keep for about a week after thoroughly dried.
Other Main Dish Recipes We Love
…and MUCH more!
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* A word about our Affiliate Link – We are currently enrolled as an Amazon Affiliate. So occasionally I will insert an affiliate link into one of my posts if I think it may be of interest to you. (in this case a pasta machine.) I purchased the pasta machine myself and receive nothing from the manufacturer. But I love it & thought you might too. If you click on any of my affiliate links and buy something (almost anything, not just what was linked) I get a small referral percentage from Amazon. But here’s the really important part – the price you pay for your items is UNCHANGED.
When you buy something through the affiliate link it’s a great way to support this blog without anything coming out of your pocket. So please click often! (you can read the legalese here…)