It’s been an inspired week cooking-wise–I’ve really been kickin it!  Well, first of all… we went to Trader Joes, which always gets me thinking of delicious recipes…especially all the cheap pasta sauces. And that brings me to…

I made homemade pasta. As in, from scratch noodles–yep! Two kinds, but you can experiment to your heart’s content as far as herbs/flavors go.

Homemade pasta, SB style:

  • 2 cups flour (I believe you can sub 1 to 1.5 cups of the flour for whole wheat flour, but you might want to play with it–it depends on the flour brand. I know that I can probably safely sub in 1.25 cups Trader Joes Whole Wheat flour, and I’d like to try this with buckwheat flour soon)
  • 2 eggs
  • 1 tbsp + 1/4 cup olive oil
  • pinch salt
  • 1 tsp basil (sub in whatever you like here, if you’re not a basil fan. the basil was the tastiest, though!)
  • 1/2 cup water

1. Mix the flour, salt and basil, and then slowly mix in the eggs, 1 tbsp of the oil and water. The water should be warm. Flour a flexible cutting board and turn your dough out onto the floured surface.

2. Knead for about 10 minutes–if the dough doesn’t stick together while kneading, keep adding oil 1 tbsp at a time until it finally sticks together with a little bit of elasticity. Let rest for 10 minutes, covered by a wet paper towel.

3. Separate the dough into 4-6 different pieces, rolling out with a rolling pin or running through a pasta roller. Cut into the size you like. If you’re not using right away, put in a ziploc and refrigerate for up to 5 days or freeze for 3 months. Drop pasta into boiling water for 2-3 minutes.

Ideas for fillings if you’d like to try to make ravioli:

  • 1 cup cooked chopped spinach, all water squeezed out, with 1 cup cooked hot italian sausage, in very very small ground pieces.
  • 1/3 cup ricotta plus 2 tbsp chevre plus 2 tbsp marinated roasted red pepper (jarred)
  • 1/2 cup pureed acorn squash plus 2 slices finely chopped bacon, crispy cooked.

Good luck with your pasta making–and more new recipes to come, like chevre and spinach stuffed hamburgers or a garbanzo bean salad.