You may not have a pasta maker, but you don't need one. You can still make pasta, iron it out with the rolling pin and then cut it with a knife. After it dries for about an hour, fresh pasta only takes about 5 minutes to cook. It stores (in a cool, dry place) up to 2 weeks. Haven't tried this, but it's just a thought: You might be able to freeze it too. So you can make one giant batch and have it last for a while.
Recipe: (courtesy of Deluxe Pasta Maker)
serves 6
about 1 pound of flour (approx. 4 cups), 5 eggs. (if you don't have eggs, according to the recipe, water will work as well. I didn't try this, however.)
Put flour in bowl, crack eggs in middle of the flour, blend eggs into flour. Knead with your hands. If the dough is sticky, add more flour. If it's too dry, add a little water. Roll out on floured board and cut into desired shape. Then lay it out to dry.
Lay yours a little neater than I did mine. Jake was helping me with this while I taught lessons and he got the noodles all stuck to each other, so we had to de-tangle them.You can make lasagne noodles, fettucini, and spaghetti. You could try those little bow-ties, but I'm not too sure how that would work. (if you know, tell me all about it: basketcasegurl at gmail dot com)
Reasons why making your own pasta is a good idea:
1. It's fresh
2. flour and 5 eggs/water is much cheaper than a package of pasta
3. you can add whole wheat to the flour which makes it healthier
4. chicken noodle soup is just not the same with plain old store noodles
5. If you had to store a year supply of pasta, where would you put it and how much would it
cost? Conversely, if you have bags of flour and wheat--which you probably do--that's all
you need. So it saves space.
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