Twyla Sorrells's Recipe

Homemade Pasta

Category: Rice, Pasta, & Grits

From the old Josselet family recipe collections

3 – 4 eggs, beaten well
Salt
Enough flour to make a dough

Yes, that’s it! Start by beating the eggs, and about a teaspoon of salt. Then add a half-cup of flour at a time and mix or knead until it’s about the consistency of Play Dough. Roll this very thin, to an eighth of an inch or less, then cut into strips.

If you use the pasta fresh, i.e. not dried, boil for 2 to 3 minutes. Fresh pasta does not take long at all to cook. If you dry it then it will take 10 – 12 minutes depending on thickness. Fresh is always better.

Serve with your favorite pasta sauce.
This is rustic pasta and is not intended to be “pretty” like store bought spaghetti, but it tastes oh so good, and the expense is practically non-existent.

And now to those old wives tales about cooking pasta…

Do salt the water if using unsalted (store bought) pasta. If the salt doesn’t get into the noodles while cooking or before it will just stand on top of it later on and the pasta itself will not have much flavor at all.

Do not add oil, olive or otherwise to the water when cooking pasta. It will be poured off and just wasted. You may add a little oil to the pasta after cooking, but it is not recommended.

Do not rinse the pasta to remove starches after cooking. Not only will you get cold pasta, but most Italian cooks even add a little of the cooking water back to the pasta to make it cling to the sauce better.