Making homemade pasta is one of the easiest and fulfilling “kitchen crafts”! Sure, you need some time to work the dough and crank it through the machine, but it isn’t the hours and hours of horrible work most people imagine when you tell them you make your own pasta.
My husband and I started making our own pasta in an attempt to use the overwhelming quantity of eggs that were accumulating day after day. You can find the recipe I use here: Egg Noodle Recipe
We’ve made the usual linguine and fettuccine time and time again, but sometimes I get in the mood for something different. Once, I made what we called “bottle cap bow ties”, by rolling the dough out really thin and cutting out rounds with a screw cap from a wine bottle. Sure, they’re a little funky, but they tasted just great tossed in butter and garlic!
Last week I spent a day making several pounds of pasta, mostly fettuccine – both the regular egg noodle recipe and nettle pasta recipes that are my “go-to” recipes. But by the end of the day I was feeling adventurous, and decided to try to make some ziti/penne style pastas. It was super easy and they are just adorable!
Then, cut the strips into little squares. They don’t need to be perfect – you won’t be able to tell once they’re rolled up! Some of mine were a little more rectangular than square, but they were fine! I do recommend making them smaller though, the first few I cut were pretty big and made for giant “twists”.
Next, whisk up an egg, and baste each square with the whisked egg. I liked to turn all the squares on an angle beforehand, so they looked like diamonds from my perspective, as it made it easier and quicker to roll them up once basted.
You’ll need something long and thin to roll them with. I used a chopstick, but you could easily use a wooden skewer, a paintbrush handle, pretty much anything. I’ll refer to it as a chopstick going forward since that is what I used.
Start at one corner (egg side up) and fold the corner tip over the chopstick, and roll over one time.
I pressed down to stick the corner to the basted pasta, and then gave the chopstick a gentle spin inside the pasta to ensure the pasta wasn’t sticking. The first few times I didn’t give it a twist and found sometimes it was hard to get the finished pasta off the chopstick. Twisting it before rolling it all the way helped it slide right off at the end.
Finish rolling the pasta, and slide off the chopstick.
Let dry as long as possible on a lightly floured tray, or on parchment paper, to avoid a sticking. When done, store in an air-tight container until ready to use!