Homemade pasta recipe & Dehydrate or Freeze??

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile.

Measure out 3 cups of all-purpose flour on a clean surface.

Make a well in the center of the flour mound.

Crack 3 medium eggs into the well.

Add 1 teaspoon of salt to the eggs.

Mix the eggs and salt together, gradually incorporating the flour until combined.

Knead the dough by hand until smooth and elastic, about 8-10 minutes.

Roll out the dough to about an eighth of an inch thick.

Fold the rolled dough over a couple of times, then cut it in half.

Cut the dough into desired noodle sizes (thin, medium, thick).

Dust the cut noodles with flour or cornmeal to prevent sticking.

Place the noodles on parchment paper and let them air dry for 12 to 24 hours.

Every couple of hours, stir and fluff the noodles to help them dry faster.

Once dry, gather the noodles and bag them for freezing, which will last up to six months.

For dehydrating, parboil the noodles in salted water for about 2 minutes, then cool them in cold water.

Drain the parboiled noodles and lay them out on dehydrator racks.

Dehydrate at 135°F for 2-3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens