When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
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# Homemade Pasta

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There is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. I have a pantry full of dried pasta and it’s my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made—covered with his rich Bolognese Sauce—I knew I’d finally come home.

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

2 mins

Total Time:

32 mins

## Ingredients

- 6 whole Eggs
- 3 c. All-purpose Flour

See Nutritional Information

## Directions

- Rule of thumb: Two eggs per one cup of flour

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

Image (1) 3554264376_c89c28af44.jpg for post 8878pinterest

Make Ryan’s homemade pasta this weekend! It’s the right thing to do.

First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. I have a pantry full of dried pasta and it’s my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made—covered with his rich Bolognese Sauce—I knew I’d finally come home.

Let’s start this tutorial with Ryan’s words. The pasta dough was simple as can be, as his brief synopsis will illustrate.

“ Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”

Got it.

Now let’s see it in action!

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Make a well in the flour. Crack the eggs into the well.

This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin.

Image (3) 3554261262_35073fdd7d.jpg for post 8878pinterest

Once they’re cracked in…

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Start mixing it lightly with one hand…

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Until it’s all combined.

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Turn it out onto a floured surface…

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And begin kneading it, rolling and punching and pushing, until it’s done.

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See the texture of the surface at this point?

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Do you see how it’s “tacky” and not very smooth? That means it’s not ready yet. You need to work it, baby, work it. Own it, until the gluten has gone crazy and the dough is smooth.

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There’s no right or wrong way to knead. Just push it, pull it, tickle it, massage it.

Just be sure to take it out to dinner first.

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It’s all ready when it looks like this!

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Smooth, not sticky or tacky.

Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.

Image (19) 3554263842_c665c7e059.jpg for post 8878pinterest

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better.

Image (20) 3553457127_fd43d68088.jpg for post 8878pinterest

Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter like this one.

Image (21) 3554264192_2784fbe90e.jpg for post 8878pinterest

Image (22) 3553457807_c7c42a5a7b.jpg for post 8878pinterest

Ryan was a little busy, so he recruited my friend Lindy to finish up the noodle.

I just love Lindy.

Image (23) 3554264504_c3d4e175c8.jpg for post 8878pinterest

Lindy got a little over-zealous with the flour…but I won’t hold it against her.

Image (1) 3554264376_c89c28af44.jpg for post 8878pinterest

She did a great job cutting the noodles.

Image (24) 3553457945_51d7bb1a19.jpg for post 8878pinterest

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ’em go too long.

Image (25) 3554264956_2a76b08aff.jpg for post 8878pinterest

Mmmmm. Noodles.

Image (26) 3553458227_3c01e356ba.jpg for post 8878pinterest

Ryan drained the noodles, them tossed them with some dried herbs (I didn’t have any fresh. Poor planning, Pioneer Woman!)

Image (27) 3553458355_c7593c1de4.jpg for post 8878pinterest

Then he put the noodles on a huge platter…

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Right next to the pot of Bolognese Sauce. (Again, here’s the recipe.)

If you’re not grilling this weekend, whip this meal up for dinner.

It’s a treat of biblical proportions!

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