Is it hard to make homemade Pasta without a pasta machine? What type of flour is used?

Answer 1

Have Rolling Pin, Will Travel. There is a little trick to rolling out anything, once you get whatever your rolling to about the thickness you want, get 2 items the same thickness and put them on either side of your rolling pin as a guide,(height) and all your dough will be the same thickness, flour, loose roll and cut your noodles:

Egg Noodles

Ingredients

2 Cups flour
1/2 Teaspoon salt
2 Teaspoons baking powder
3 eggs

Instructions

Mix all ingredients with fork in large bowl. Add more liquid or flour as needed to make dough stiff and workable. Place on floured board and knead until smooth. Divide into 3 portions and roll each one thin. Sprinkle each sheet lightly with flour. Cut into strips. Let strips dry slightly before cooking.

To cook: add pasta to boiling, salted water. Cook 7 minutes. Drain.

Answer 2

HOMEMADE PASTA 2 lg. eggs pinch of salt 2 c. sifted flour Sift flour onto a clean, preferably wooden surface. Make a well and drop 2 eggs into the well. Add the salt. With hands, work the flour and egg mixture into a dough, similar to bread dough. Clean surface, dust lightly with flour and knead the dough for 5 to 10 minutes until the surface is smooth and elastic. Cut dough into 4 sections. Roll each section one at a time on a flour surface with a floured rolling pin until thin (similar to pie crust.) At this point, use your imagination, cut the pasta into any shapes you desire. The easiest shape for the first time is to cut similar to egg noodles. Place pasta on a clean surface. Our mothers would put a clean sheet over the bedspread and layer the pasta onto this sheet for drying. Pasta will dry in a very short time. Cook pasta as you would a commercial brand. The cooking time would be less, however; you will have to use judgment by testing. Test pasta by removing 1 or 2 strands from the boiling water with a slotted spoon and tasting. This is where the term al dente comes from; dente meaning tooth.

Answer 3

It's a little harder without a machine, just more labor intensive, but still good.

And the preferred flour is semolina. Although I've used AP or bread flour in a pinch and it was all good.

Answer 4

Not hard at all, just need a rolling pin. Semolina flour is the only one to use for pasta.