Instructables

Homemade spaghetti 100% from scratch

This is the tricky, with out a machine method of making spaghetti and pasta. It is hard and can take a long time if you make a lot of pasta, but otherwise for an amateur without a pasta machine, this is the way to go. For this recipe you will need:

For dough:
2/3 c flour
2tbsp oil
1tsp water if needed
2 eggs
1/2 tsp salt

For sauce:
2 tomatoes
1 onion (red or white)
1 small pepper (red)
1 tbsp garlic powder, oregano and basil.

Sorry for the bad quality of the video but i don't have a good mic or camera.


 
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Step 1: Mix the dough

We need to mix all the dough ingredients together starting with the eggs and flour. We need to make a sort of well in the flour and drop in th eggs. Next we need to combine it together with the flour using our hands. Then we add the oil and if needed the water. We combine and then knead for about 5-10 minutes. Then we wrap it in cloth and let it sit for an hour.

Step 2: Roll, dry, and cut the dough

now we need to take the dough and start rolling it out flat with a rolling pin. make sure the table is well oiled or floured. We can also stretch the sides of the dough to get it thinner. Make very sure to flip it every few rolls or it will start sticking to the table. Once we get ti thin enough to dry make sure there are not any holes in it like mine and make sure to dry it without it sticking to the table. Once it is dried we can simply cut it into squares and then cut it into strips or just cut it into strips, this should be easy if it didn't stick to the table, if not then i have shown what to do in the video. Then we either sling the noodles over some sort of closeline, or just let them dry on the table. When they are nice and dry (15-30 min) then we collect them and put them on a plate. We then swipe them into boiling water.
is the egg yolk crucial for making pasta, or could you just use the white? would you have to tweak the recipe at all, besides maybe adding egg white or more oil  for volume?
Sounds more like a frittata than pasta. Some places in italy just use the yolk. We use 3 cups flour and 4 eggs for noodles and then add oil or water as needed. We used to use one egg per cup of flour. Trenette (eggless pasta) is 3 to 1 flour to water with a tablespoon oil per cup. To each is own.
I LOVE this recipe! My family now has a #1 absolute favorite meal! Thank you so much! I know I will be making this for years to come! We've already been having it once a week for the last three weeks! Friday night is now spaghetti night! Thank you!
DainiusGB (author)  HeartNSewDesigns4 years ago
wow thats awesome thanks so much for th ecomment!
rebelant5 years ago
I've made thick soup noodles ("kluski" I think) like this mixing eggs by hand in a well of flour. Perfect compliment to home-made chicken soup. Anyway, good video and the lack of a "good" camera gives this a neat retro travel film look from the 60s or something. The music compounded that imo.
Akmuo5 years ago
Dainiau, I like the pictures.... Thanks for the long time warning.... Wonder, if you make extra pasta, can you dry it somehow to preserve it... Good job! Do you have a ling to the video? Keep working!
DainiusGB (author)  Akmuo5 years ago
im soo angry because the video was supposed to be on the instructable but it failed becuase of the idiotic new instructable editior and this got buried and not featured thanks to that stupid new editor!!!!!!!!! I cant believe it! this is insane!! i was hoping to get somewhere with this.
Akmuo DainiusGB5 years ago
Dainiau, I feel for you! Don't despair... You will not be the best all the time.. Keep working, try simplifying stuff, pare down as much as possible.. Like my design guru used to say: the best design is the simplest design! it is true! Can you redo this? One thing is about this, is that no one will give you honest and useful critique. And that applies to any artis. I rearely get anything worth listening to... Dainiau, I am realy impressed with your work and please, don't worry to much, keep working I am very proud of you!
westfw5 years ago
Your ratio of flour to eggs looks "wrong" Is 1/3 c flour per egg what you meant to type? (OTOH, a quick look around the net turns up all sorts of ratios.)
DainiusGB (author)  westfw5 years ago
no, i had the right ratio i had 2/3 c flour to 2 eggs half of that is your ratio.