HOMEMADE PASTA RECIPES AND TASTY NOODLE HACKS!
Recipes in this Video
Homemade egg noodles have roots in Italian cuisine, where fresh pasta is a staple in many households. Traditionally made with simple ingredients, these noodles are a testament to the Italian philosophy of using quality basics to create exceptional dishes. In modern cooking, they are embraced worldwide for their versatility and ability to elevate any meal, from classic pasta dishes to innovative interpretations.
Ingredients
- ●all-purpose flour
- ●eggs
- ●salt
- ●water
- ●olive oil
- ●semolina flour
- ●black pepper
- ●nutmeg
Instructions
- 1Mix all-purpose flour and salt in a bowl.
- 2Create a well in the center of the flour mixture.
- 3Crack eggs into the well and add olive oil.
- 4Using a fork, gradually incorporate flour into the eggs until combined.
- 5Knead the dough on a floured surface for 8-10 minutes until smooth.
- 6Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 7Roll out the dough with a pasta machine or rolling pin to desired thickness.
- 8Cut the rolled dough into strips for noodles.
- 9Dust the noodles with flour to prevent sticking.
- 10Bring a pot of salted water to a boil.
- 11Add the noodles to the boiling water and cook for 2-4 minutes until al dente.
- 12Drain the noodles and toss with olive oil or sauce of choice.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: bread flour
Whole wheat flour increases fiber content while maintaining structure.
eggs
Healthier: flaxseed meal
Cheaper: egg substitute
Flaxseed meal is a vegan alternative, but may alter texture.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, but vegetable oil is more economical.
semolina flour
Healthier: chickpea flour
Cheaper: cornmeal
Chickpea flour adds protein, while cornmeal is a cost-effective substitute.
Techniques
Equipment
Also Known As
Keto pasta is a modern adaptation of traditional pasta dishes, designed to fit into the ketogenic diet which emphasizes low carbohydrates. Using vegetables like zucchini or konjac-based shirataki noodles, it allows for a pasta experience without the carbs. This dish has gained popularity among health-conscious eaters and those seeking alternatives to wheat-based pasta, making it a staple in many households.
Ingredients
- ●zucchini
- ●shirataki noodles
- ●olive oil
- ●garlic
- ●parmesan cheese
- ●salt
- ●black pepper
- ●basil
- ●tomato sauce
- ●spinach
- ●mushrooms
- ●onion
- ●red pepper flakes
Instructions
- 1Spiralize zucchini into noodles and set aside.
- 2Rinse shirataki noodles under cold water and drain.
- 3Heat olive oil in a skillet over medium heat until shimmering.
- 4Add garlic and sauté until fragrant, about 1 minute.
- 5Add mushrooms and onion to the skillet, cooking until softened, about 3-4 minutes.
- 6Stir in spinach and cook until wilted, about 2 minutes.
- 7Add zucchini noodles and shirataki noodles to the skillet, tossing to combine.
- 8Pour in tomato sauce and season with salt, black pepper, and red pepper flakes.
- 9Cook for an additional 3-5 minutes until heated through.
- 10Sprinkle with parmesan cheese and fresh basil before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheddar
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups semolina flour
- ●1/2 cup warm water
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1/4 cup grated pecorino cheese
- ●1/4 cup fresh basil, chopped
- ●1/4 cup cherry tomatoes, halved
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, mix the semolina flour and salt together.
- 2Gradually add warm water and olive oil to the flour, mixing until a dough forms.
- 3Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 4Divide the dough into small pieces and roll each piece into a long rope, about 1/4 inch thick.
- 5Twist each rope into a spiral shape, forming a ring, and pinch the ends to seal.
- 6Bring a large pot of salted water to a boil and carefully drop the lorighittas into the water.
- 7Cook for about 5-7 minutes or until they float to the surface and are tender.
- 8Remove the lorighittas with a slotted spoon and drain well.
- 9In a large skillet, combine the cooked lorighittas with cherry tomatoes, basil, pecorino cheese, and black pepper.
- 10Toss everything together over low heat for a few minutes until heated through and well combined.
Equipment
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