Fresh Pasta made at home; Butter Noodles


  • 2c Flour
  • 3-4 eggs

To prepare….

  1. Using a food processor, process the flour with 3 eggs until combined. Add another egg, or drizzle water in until the dough comes together. In Colorado, with it’s dry air, 3 eggs prove too little and 4 eggs too much.  It’s not an exact science, but use enough to bring the dough together.
  2. Knead the dough roughly for a few minutes. This will help develop the gluten that will give great texture.  Let rest at room temperature for at least 30 minutes. (in a ziplock bag or covered in a bowl)
  3. Using a pasta machine, roll to a level 5 thickness and cut for fettuccine style noodles. Boil for approximately 5 minutes or until al dente.

Toss the noodles with your favorite sauce;  for butter noodles, toss with 4-6 tablespoons butter and about ¾ cup parmesan noodles. Salt and pepper and serve.

If using for Chicken noodle soup, cut to desired length and boil in soup until done, about 5 minutes.

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