Pasta (for Noodles)
(Mary Jane Scouten)
Note from Cella: Noodles are great made with this recipe.
Instead of cooking them in water, try using chicken broth, or beef
broth. You can thicken the broth and serve the noodles with cooked chicken
pieces or chunks of beef.
2 cups white flour
Place flour in a large mixing bowl, make a well in the flour and mix in all
other ingredients until stiff dough is formed. Knead pasta dough on a
floured surface until it is smooth and elastic. Let dough rest for 10
minutes. Divide into quarters. Either roll out and cut into
desired shapes, or put through pasta machine. If you are not going to
cook immediately, hang over a chair back on a towel to dry. To cook
fresh pasta, put in boiling water for 1 1/2 to 2 minutes, be sure to check as
fresh pasta cooks much faster than dried boxed pasta. If you want
flavored pasta, you can put up to 2 teaspoons of basil or some other spice in
with the flour.
1/2 teaspoon salt
2 eggs, beaten
1/2 cup water
1 teaspoon olive oil