I’m calling this pasta handmade instead of homemade for a couple of reasons, which I’ll spell out for ya.1. The last recipe I posted for corn bagels had “homemade” right in the title. I feel like it’d be a bit boring to use the same word here even though it would technically apply.
2. Since this from-scratch pasta doesn’t any fancy-schmancy kitchen tools or tough-to-do techniques, all we truly need are our two hands. Sure, a rolling pin and pizza cutter could come in handy, but if the craving for pasta is so strong and you find yourself without these two items, go ahead and MacGyver it.
Did anyone else have the hots for Richard Dean Anderson or was it just me and my oldest sister?
Just us? Okay. Good thing I no longer own those shoes I scribbled I ❤ Richard Dean Anderson on.
Let’s put the past behind us and look ahead – to pasta! I’m going to level with you guys right now and let you know I’m not really a pasta person.
I’ve actually been known to say that I’d happily go without pasta for the rest of my life.
If I listen closely enough, I can actually hear you gasping. At the risk of sounding like those stupid posters you see everywhere online – and no where in real life – keep calm and continue reading.
I’ve officially changed my stance on pasta now that I’ve had handmade.
Not to knock store bought pasta, but this stuff’s got it beat. Big time.
In fact, I’m not even sure it falls in the same category. The texture is unlike anything I’ve ever boiled up from a box. Fresh and fluffy is how it was described on the website where I found this recipe – and it was indeed both fresh and fluffy.
Dana – the major babe behind Minimalist Baker – delivered.
Coolest thing about this recipe? It’s completely customizable. No pesto in your pantry? You could use pureed pumpkin, or for plain pasta – add in an extra egg and another yolk instead.
Easy peasy pasta.
Um, I just typed “panty” instead of “pantry” up there. Here’s to proofreading and picking up what even spell check won’t catch before I published this post.
Crisis averted and sticking to the theme of customize-ability, toppings and sauce are entirely up to you, too. Marinara, more pesto or even alfredo – the options are endless.
Wanna know what’s not endless? This recipe’s ridiculously quick cooking time.
All it takes is a minute or two and you’ve got yourself a meal.
I’m not talking about the “minute or two” I tell Eric I need to get ready that in reality translates to fifteen or twenty.
The time frame we’re working within here is a minute minimum to two minute maximum. #miracle
With all the possible combos one could come up with, I bet you’re wondering how I rounded out my plate full of pasta. At least, I hope you are because I’m about to tell you about it.
As soon as it went into the strainer, I tossed some spinach in the hot pot where the pasta once was.
Brie tested, Popeye approved.
Then, I got a little crazy with some sweet lemon butter sauce. Crazy in the same sense that going to Bed, Bath and Beyond constitutes a big day, but come on. It’s me we’re talking about here.
I may be boring, but I’ll give you bonus points if you name the movie I so subtly referenced right there.
Handmade Pesto Pasta
slightly adapted from Minimalist Baker
Prep Time: 10 minutes (active), 30 minutes (inactive)
Cook Time: 1-2 minutes
2 cups white whole wheat flour
1/4 tsp salt
1 egg + 2 egg yolks
3 tablespoons prepared pesto
1/4 cup water
While it’s resting, bring a large pot of water to a boil and salt generously.
Roll dough out into a loose rectangle, sprinkling on only as much flour as it takes to keep it from sticking. More flour = a less flavorful, tender pasta. Also, the pasta will want to stick to the rolling pin – simply use one hand to hold it down while you use the other to roll.
Once the dough is nearly paper thin, cut it into any shape you want. You can even leave it in a solid sheet if you’d like. I used a pizza cutter to cut mine into fettuccini-sized strips.
Cover with plastic wrap until ready to cook. Add pasta to boiling water and stir just to make sure they don’t stick together. It should only take 1-2 minutes to cook.
Drain and transfer either back to your pot or directly to serving plate. Top with more pesto and parmesan cheese, toss with your favorite tomato sauce, or try this sweet lemon butter sauce.
So, yeah. I’ve ended my embargo against pasta.