Homemade Egg Spaghetti

You might be thinking that I already made this, or something really close. But it turns out that making pasta with a pasta maker is even more fun than cutting it out by hand. I have Lisa to thank for this, since she was the one who first showed me how to use a pasta maker, and helped me buy one! My mom owned a pasta maker (I forget who bought it for her) but the directions for setting it up were in a language none of us knew, and it wasn’t Italian. This was also before we had the Internet, so we couldn’t just scan the directions and translate it. Sorry, kids of the future. So, it gathered dust and I don’t even know if my dad has it anymore.

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Well, Lisa had us over for dinner and we helped by finishing making the noodles. I found it soothing to make them, and really enjoyed it. She shared her go-to recipe, and tips for the machine. I had considered getting the Kitchen Aid attachments, but they are so expensive! I was still debating this when we were at a discount store and found a pasta maker for $20. How could I resist it for that price? Even if it wasn’t perfect (which it’s not), I could afford to play around with it for $20. After using it, I am very happy with it and can’t wait to make more with it.

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The cons: the piece that is supposed to clamp the maker to the counter is not big enough for our countertop, so I can’t use it. I have to just hold the machine a bit as I go. The other con is that it isn’t quite as heavy as Lisa’s was (which makes it easier to not use the clamp). Nothing is major, so I’m fine with the price.

Pros: Cheap! It also makes my pasta sheets look almost professional. Oh, and I find it relaxing…is that weird? Maybe not any weirder than the fact that this half-Italian girl had to be shown how to use a pasta maker by a zero percent-Italian girl. Hehe.

Do make sure to clean out your machine before you first use it. Do this by mixing together enough flour and water to make a dough, then cranking it through all of the settings repeatedly until the grease is all gone.

Directions for Homemade Egg Spaghetti

This will make enough for 4 people.

  • 2 eggs
  • 1+ cups flour (I used half all-purpose, half semolina)

Start by mixing together the cup of flour and the eggs. Stir until a ball forms. Add more flour as necessary to keep the dough from being too sticky. Cover the dough with plastic wrap, then let it rest for one hour.

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Break the dough into small chunks. Flatten the chunks with your hands, adding more flour whenever you need to from now on, in order to fit the chunk of dough into the machine. Crank the dough chunks through the 0/1 (mine starts at 1) level, folding in half each time. Then, crank through 2 more levels, going through each level a few times. If the dough starts to get too stubborn, let it rest before working with it again. Once the dough has gone through all of the levels, run it through the spaghetti attachment to make noodles. Make sure it is well-floured before running it through, then toss with flour again to keep the noodles from sticking to each other.

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See how the flat piece of dough is a bit torn? It needed more flour, so I kneaded more flour in as I went.

 

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You can chill the noodles and cook later, freeze for later, or cook now.

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Directions for Homemade Egg Spaghetti (without pictures)

This will make enough for 4 people.

  • 2 eggs
  • 1+ cups flour (I used half all-purpose, half semolina)

Start by mixing together the cup of flour and the eggs. Stir until a ball forms. Add more flour as necessary to keep the dough from being too sticky. Cover the dough with plastic wrap, then let it rest for one hour.

Break the dough into small chunks. Flatten the chunks with your hands, adding more flour whenever you need to from now on, in order to fit the chunk of dough into the machine. Crank the dough chunks through the 0/1 (mine starts at 1) level, folding in half each time. Then, crank through 2 more levels, going through each level a few times. If the dough starts to get too stubborn, let it rest before working with it again. Once the dough has gone through all of the levels, run it through the spaghetti attachment to make noodles. Make sure it is well-floured before running it through, then toss with flour again to keep the noodles from sticking to each other.

You can chill the noodles and cook later, freeze for later, or cook now.

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5 thoughts on “Homemade Egg Spaghetti

  1. Pingback: Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce | fudgingahead

  2. Pingback: Tips-y Tuesdays: Homemade Pasta Tips with Bonus Chinese Egg Noodles Recipe | fudgingahead

  3. Pingback: Tagliatelle with Prosciutto and Peas | fudgingahead

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