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Ever since Jack got a pasta press for his birthday (we got this one and LOVE it), we’ve been using it weekly to make fresh pasta. It took a few recipes to figure out a really good one, but this is our new go-to, specifically for spaghetti and linguini. A pasta press certainly makes things easier BUT it’s not necessary–it can be rolled out and cut by hand (here’s a great how-to video). These noodles are buttery (even though there’s no butter), soft and chewy, and perfect for a hearty dinner.


3 cups flour
3 whole eggs
1 egg yolk
1 teaspoon salt
2 Tablespoons water
2 Tablespoons olive oil

In a stand mixer, measure out the flour and add remaining ingredients. Mix, stopping occasionally to scrape the sides, then knead for three to five minutes, or until the dough is elastic. If it’s too tacky to handle, dust with more flour. When finished kneading, wrap in plastic wrap and rest for 15 minutes. When rested, start boiling a large pot of salted water on the stove. Cut dough into four pieces and roll out before putting through pasta press. Use pasta press according to directions (ours, you press it as thin as you’d like, then put it through the cutter) or follow this video here to do it by hand. Dust noodles with flour to prevent sticking. When water is rapidly boiling, put noodles in and cook for three to five minutes, or until pasta starts to float. Drain, drizzle with olive oil, and serve warm with your favorite sauce.

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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