Recently we have decided to cook more dinners together as a family. We recently tackled making pasta from scratch. An old pasta cutter machine was found. I think initially it was purchased at an estate sale when I was a teenager. Luckily my mom is as much of a pack rat as I am and she discovered it in her basement not so long ago.
The big kids got a kick out of it. They liked cranking the handle and feeding the dough. The littlest one spent most of the time strapped to my back so she could see what was going on, but couldn’t rip the drying pasta or get underfoot.
We made a simple egg noodle and a spinach variety. My particular eaters didn’t think the spinach noodles tasted any different from the plain.
Egg Noodles Makes enough for about one adult serving. We tripled it.
- 1 cup flour
- 1 egg
- pinch of salt
- possibly a little water
- 1 1/4 cup spinach leaves + 2 teaspoons water
- 1 egg
- 1 1/4 cup flour
- pinch salt
- If making the spinach noodles cook spinach in water until tender. Let cool. Then place in blender with the egg. Mix until well combined.
- Mix the flour, egg (or spinach and egg mix), and salt in a bowl with a fork. Once it starts to get crumby start using your hands to kneed the dough into one ball.
- If there seems to be no way the crumbs will form into a ball add a teaspoon of water and kneed some more. If it is too sticky add a little bit of flour.
- Let sit for 15 – 20 minutes.
- Cut into small pieces and feed through a pasta cutter or roll a large piece out. Then roll the flatten piece up and cut as if it was a jelly roll.
- Let the pasta dry a bit.
- Cook in boiling water for about 10 minutes.