Just a quick note

This is just
a quick note to say
don't forget about pasta
when you're cleaning out
your freezer.

It can do wonders for
tomato sauce
even things like
and frozen corn.

And all you need is
and water.

Imagine that.


This recipe came with my crank. It is simple and delicious, and it dries well for safe-keeping if you make a big batch. You can roll out the dough with a rolling pin if you don't have a crank, but the hand machines don't usually cost an exorbitant amount. Especially if you can find one on eBay, which you usually can.

5 eggs
1 pound all-purpose flour
water (as needed)

Pour the flour onto a kitchen table or counter top. Push it into a mound, then carve out a shallow well in the center. Crack the eggs into this well, and whisk gently with a fork to combine and break the yolks, trying not to whisk in any flour (a little bit is okay).

Slowly begin whisking flour into the eggs from the sides of the well, until all flour is brought in or the mixture becomes too stiff to mix. If this happens, add some water—the dough should be moist but not stick to your hands. Finish mixing by hand, kneading the dough until smooth and elastic. Flatten and shape as directed using a hand crank machine, or roll the dough out as thin as you possibly can, and cut it with a knife into thin strips.

If you cook the pasta fresh, remember it will cook much faster than dried pasta. Fresh pasta usually only needs a minute or two in boiling water. If you choose to dry some of the pasta, lay it in strips on a cookie sheet or kitchen drying rack. Let it sit for a day, then store in airtight jars.


Hannah said...

Hey Elspeth,
I found your blog after hearing about you in my class with Lisa Brown and I am really interested in this idea of eating local foods. I think what you are writing is really interesting and now I'm convinced to add more local foods and products into my life.

I am interested in this pasta recipe and am wondering what the nutritional values of homemade pasta is compared to the ones in the boxes. Also with the eggs-like how much cholesterol they add, etc.


Elspeth said...

Hi Hannah:

I'm so glad you stopped by...how lucky you are to have Lisa as a teacher!

Your question is a very good one—and my basic answer would be to say that the nutritional value very much depends on the quality of the flour and eggs.

If you use whole wheat flour—which is a little more difficult to work with (I wouldn't use more than 50%) but better for you—that will add fiber, etc., and will be free of chemical worries if it's grown organically.

As for the eggs, there's a lot of research showing that pastured chickens eating the things they were intended to produce much healthier eggs. Check out this link for more info: http://www.motherearthnews.com/eggs.aspx

If you can seek those kinds of ingredients out, I think you'll come up with a very healthy pasta!

Thanks so much for the question...

All the best,

Anonymous said...

Elspeth, re the pasta: did you see the story in yesterday's (Feb. 24) NY Times about cooking pasta? I realize it's different when you are using fresh pasta, of course. I was especially interested in the part about using the pasta water; it must have some nutritional value, yes? Hannah might be interested in that. Love and miss you! xoxo Mama

Elspeth said...

great story:


thanks for passing that along!

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