1 1/2 c flour
2 eggs
1 T oil
1 tsp salt
few drops of water

pour flour into bowl. make hole in middle of flour.
mix all ingred. together, and pour into flour.
mix. make ball, knead for 10 min. rest coverd 10 min. roll
out cut and cook in boiling liquid until done.

Has anyone ever tried this ?

Johnny wrote:Has anyone ever tried this ?

There are a few folks in Italy that do this pretty regular. Big Grin.

I have not personally used this exact recipe but have watched my neighbor make her own using a recipe/process that is similar. I would have helped but I was much to busy watching her... And she used on of those pasta rollers with the cutter built in which is on my list of stuff to buy.

Ok use one of these to cut them out. It's a lot easier!

Here's a PDF on how to use it from Lehmans. http://image.lehmans.com/lehmans/Images ... Cutter.pdf

Here's the page for the pin.

http://www.lehmans.com/store/Kitchen___ ... er___1404#

Added as they tell you in the PDF if you let them dry some after cutting they won't clump together as badly in the water.

I have made home-made noodles with both a rolling machine (non-electric) and with a Romco-Electric pasta maker (as seen late night on TV and bought by me from E-bay before shipping between Ireland and the US went to insanely high prices).

I found the roller version to be doable, but it can take up to two hours to make a large batch of pasta, even using a bread baker or other machine to help mix the dough.

With the Romco, I can make up to 5 pounds of pasta in less than an hour, which can then be dried or go in the freezer.

However, unless your planing on running the electric version off a generator or car battery, learning to use other methods is a good idea. I haven't tried the rolling pin, but would not mind getting one at some point. A friend moving back to the US just gave me a very good, Italian hand roller, so I may try that sometime soon.

The real trick with homemade pasta is getting it rolled thin enough, which is a learned skill and takes awhile even with the hand-cracked pasta makers. You have to keep rolling each piece several times, until you get the thickness you want. Doing it on a table with a regular rolling pin is very difficult, it is much easier to make thick soup noodles that way than thinner pasta.