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Authentic Italian Homemade Pasta

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Photo of: Basic Pasta - Recipe of the Day

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DAILY RECIPE

There's no taste like home-made pasta! You'll love how a simple concordance of egg, salt, flour and water yields deliciously tender pasta to use immediately or even several days later. Hint: let the pasta sheet dry for 20 minutes before cutting.

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NEWEST AUTHENTIC ITALIAN HOMEMADE PASTA RECIPES

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Granny's Homemade Noodles

Submitted by: poetryeffect

Living In: Humboldt, Iowa, USA

This simple recipe for homemade noodles requires flour, eggs, salt, baking powder, and water.

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Grandma's Butter Noodles

Submitted by: MOMOFADDY

Home Town: Hilliard, Ohio, USA

Living In: Gallipolis, Ohio, USA

This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.

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Spinach Noodles

Submitted by: Bernice Smith

Imagine homemade noodles that are green! Bernice Smith from Sturgeon Lake, Minnesota reports, 'This easy recipe gives 'from scratch' satisfaction even if you've never made noodles.'

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Egg Noodles

Submitted by: Linda

Delectable home-made egg noodles are a simple matter of flour, salt, eggs, milk and butter kneaded into a dough, rolled out and cut into shapes. Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky.

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Grandma's Noodles II

Submitted by: Sandy

Here's a handy dandy do-it-yourself recipe for marvelous egg noodles fashioned from egg, salt, milk, flour and baking powder. You'll love how they taste in soups and broths!

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A Farewell to Basil Fettuccine

Submitted by: Gypsy

Savor summer in Italy with every delectable mouthful of homemade pasta flavored with freshly chopped basil leaves. Toss with butter or olive oil and a grating of Parmesan cheese.

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These Italian cookies are baked twice: once as a log, and again as individual slices. With their crunchy texture and wand-like shape, biscotti just beg to be dunked.