Fresh from-scratch Noodles

Homemade pasta seems a little intimidating right? That's how I felt too, it is actually extremely easy to make! Once you make your first batch and taste them, you'll never want to go back to store bought noodles.

I am excited to share this recipe with you and please let me know if you try it yourself! If you have an abundance of eggs this is a perfect way to make use of them.

A couple of ways to store your noodles:

Freezing them (I haven't actually tried this yet, but its the most common)
Hang them to dry and put into an airtight container (I am still trying to perfect this and I will definitely let you know when I get it down!)
Dehydrate in a food-dehydrator!

To make your pasta

Yield: 6 servings

Pictures are below the instructions

Ingredients:

2 1/2 cups All Purpose Flour
1 1/4 tsp salt
5 eggs

Instructions:

Find a clean workspace, make a swell with your flour and crack your eggs in the swell and add the salt.
Whisk (with a fork) the eggs and let the flour slowly incorporate into the egg mixture until it becomes incorporated and doughy. It will be sticky, you will get your hands messy!
Once you get to the point where you need to work with your hands, you want to knead the dough together so it is mixed well. You should end up using almost all of the flour you put down.
When you have kneaded your dough until all flour is incorporated, you want it to form a ball. Add a little flour to your work surface and place the dough on it, then put a bowl over it -or- wrap in plastic wrap for about 30 minutes. -I like to use a bowl.
On a floured surface, cut the dough ball into 4 pieces. **The next step can go one of two ways** Method 1: -- Roll out each piece of dough (separately) until you have your desired thickness. Then, using a pizza cutter, cut your noodles the width you want. Method 2: -- Roll out each piece of dough thin enough to fit into your pasta machine. I like to put it on setting #7, then go through again on #5 and #2 or #3. Once my pasta is rolled out to the thickness I want I will then put it through the noodle width I want. (Typical machine has spaghetti or Fettuccini sized) Be sure to flour the pasta sheet in-between the rolling because it will stick together and to the machine as it stretches.
Once your noodles are cut coat them in some flour and then rest for about 10 mins.
**If you are freezing you want to make "nests" basically my folding your noodles into a circle. For hanging to dry, I'll figure it out and let you know, unless you have some tips!!

To cook your pasta, bring some water to a boil and then place your pasta in there *per serving* for 3 minutes. Homemade pasta does not have an al-dente, so you can cook to your desired done-ness.