Reviewed: Jun. 1, 2009

This is an awesome recipe! I had to add a few teaspoons of water so I was able to knead the dough. This recipe is so worth the time it takes!

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ruth

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Reviewed: May 31, 2009

I tried making this in the stand mixer...I'll try the food processor next time but after adding a little more olive oil (about 1 tbs) and (about 1-1/2 Tbs water) to make it more pliable for me..I let it rest and then finished kneading with the crank pasta maker...it was like playing with PlayDo...it cooked wonderfully and even my husband liked it...

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KATINTHEKITCHEN

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Reviewed: Apr. 29, 2009

My tried this recipe with additions and it came out great. I used the basic recipe and added fresh spices,(1/2 cup)and 2 cloves of garlic chopped. I a food processer and let the processer chop up the spices and garlic. Added some water to get it to stick together. I used my pasta machine to finish the kneeding and cut into fettucini. It smelled so good during the kneeding that I cooked a little right away for a snack with butter only. It was wonderful.

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Mel Mella

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Mar. 28, 2009

Impossible to do by hand as posted. We tried adding water, but it was just too dry and thick. I think we'll just try adding whole wheat flour to our regular pasta recipe.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jan. 18, 2009

Mine was too thick - you definately need a good drying space and a roller to make them turn out perfect. I was just impressed I could make pasta. Great recipe!

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NewGasCookah

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Nov. 21, 2008

Turned out exceptional. Good consistency, did not stick, did not break. Good taste. Moisture content was fine for me. Extremely tough dough by design-- I would not suggest anyone attempt this by hand unless they are on steroids ;) I used a bread maker and a pasta roller device.

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Poptart

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Reviewed: Oct. 14, 2008

I'm pretty good in the kitchen and I had a horrible time with these. The dough needed much more liquid than the recipe calls for. I still couldn't get it to a consistency that was good for rolling. Even after adding almost a cup of water I still couldn't get the dough to roll thin. I used a rolling pin, my hands, etc. and it would not budge. Consequently my noodles were on the thick side and it took a long time to cook them. Once they were cooked they didn't even taste very good. These noodles were edible but I certainly won't make them again.

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Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Sep. 2, 2008

this sounds great, has anyone made fresh pasta for a baked dish like manicotti? I'm not sure if I'd have to boil the shells first and then fill them, or just fill them and bake. I usually use the no-boil shells but I want to use a whole wheat and fresh pasta is so much better than dried.

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TMMEZZA

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Reviewed: Apr. 18, 2008

this was my first time making homemade pasta and i don't have a pasta machine or a mixer so it was all me baby!! and it wasn't really thaaaat hard. the worst was how long it took to unroll the noodles after i cut them (i rolled the dough and sliced to desired width). i had to add a bit of water to get the dough to stick together in the beginning. i halved the recipe and it was perfect for 2. my boyfriend even loved the noodles, and he was really skeptical.. :P thanks!!!

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elstilez

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

Excellent recipe. Used mixer and pasta machine, quick and much tastier than dry pasta. Had to add water to mine, depends on the amount of humidity.

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Reviewed: Feb. 28, 2008

Excellent recipe. It was probably due to the relative humidity where I am (winter in the prairies up north) and also due to the technique I was using for kneading the dough (stand mixer), but I found that this recipe didn't even come close to having enough moisture, I probably added about an additional quarter cup of water until I got the consistency I was looking for. I bake a lot of bread, so my wheat was all pretty "fresh", and hasn't been sitting on the shelf for years, so that can be ruled out. I could have probably made due with much less moisture if I was kneading by hand (I tried that only once.....). It wasn't until I added that extra moisture that I got a ball of dough instead of crumbs swirling around in the bowl, like some of the other reviewers described. I kneaded it for at least 5 minutes (probably more), I mean why not, it's not like I'm doing it by hand right, leaving a nice spring in the mouth feel of this. I really appreciate that this recipe uses ingredients I always have in my pantry. If you are wondering wether or not this is a pasta recipe you want to try, go for it, it's definitely one that I've added to my repertoire.

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Breached

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 18, 2008

This is a killer recipe! I loved it so much, I wrote about it on my blog: http://nujoikitchendiary.blogspot.com/2008/01/channeling-lidia.html I used a KA stand mixer for mixing, rolling and cutting. Use the paddle attachements to bring the ingredients together. If it isn't coming together properly, add a little water. I used a spray bottle, but you can also use a spoon to sprinkle it on top of the dough. Be careful to add too much water. As you roll the pasta dough, the flour becomes more hydrated, so just be patient. (I know that's easier said than done.) The cooked noodles were not heavy at all. They were silky, but had a little texture and had a good nutty flavor from the whole wheat flour. Please try this recipe!

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NuJoi

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 13, 2008

This is an excellent and very balanced recipe for homemade pasta. It is not necessary to add extra water or egg. Pasta often does not seem to come together at first, but becomes stickier as you kneed it allowing it to absorb the extra flour.

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BradyMSU

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Reviewed: Jan. 28, 2007

Nice coarse texture with the wheat flour, which I liked. I did it by hand and yes, it was hard to knead! I also had to add water to get it to stick together. It never even occurred to me to use my KitchenAid mixer!

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OPERABABE_61

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Reviewed: Sep. 27, 2006

Good, but if you don't have a pasta machine, it's a lot of work

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jess

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Reviewed: Jun. 6, 2006

This was very time consuming. It was my first time making pasta, but it was very hard to roll out if you don't have a pasta machine. Over all it tasted great with pesto, parmesean cheese, and asparagus.

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lillauren

Cooking Level: Intermediate

Home Town: Bath, Pennsylvania, USA

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Reviewed: Jan. 28, 2006

By simply following the recipe, this dough was never going to come together. I had to add water to it before it would stay together enough for me knead it. After that, it was all uphill. It came together very nicely, rolled out beautifully through my pasta maker and was delicious mixed with asparagus, mushrooms and shrimp.

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AMATEUR CHEF

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 28, 2005

I changed the recipe to serve six although the original recipe would have served my family of six just fine, it made a lot of pasta. I mixed it in my mixer and the dough wasn't coming together. After adding a little water with no difference I finally added another egg. That would have been like adding a half of an egg to the original recipe. I kneaded by hand since my mixer just pushes pasta dough around the bowl. I didn't find the kneading too hard and I got a nice elastic dough after about five minutes and continued to knead for a few minutes after that. I should have split my dough in half because I could not roll it thin enough. I cut it by hand with a pizza cutter and it cut easily. The end product came out very tasty even though it was kinda thick. However, towards the end of my plate when the pasta had cooled off it started tasting very doughy. I think this is just because I couldn't get it thin enough. I will definately make this again. I'll have to try the original recipe and see if I still have to alter it. I used stone ground whole wheat which may also have made a slight difference. My kids all loved it right away, but nobody wanted the seconds after it cooled. I think this would make great dumplings or noodles for soup too.

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koolaidstains

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: Carmel, Indiana, USA

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Reviewed: Dec. 15, 2005

If you have a stand mixer with a dough hook and a pasta roller machine, then by all means, try this pasta! The taste is excellent. If you don't, then brace yourself for some sore arms and a stiff back....this dough is brutal!

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HANSENJK

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Jun. 19, 2005

I kneaded it all by hand and had to add a tablespoon or two of water to be able to work with it. I also subsituted 3 T. of the all purpose flour for soy protein. Great tasting!!

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JODILEE123

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