Uses for eggs #134 – Pasta

Posted by Britton

I’ve eaten quite a bit of pasta in my day.  All sorts of different kinds from the simple spaghetti to ravioli.  Well I never really thought about how its made.  It’s pretty easy / cheap to just buy a box or two at the store.

Well someone at work mentioned making their own homemade pasta and how easy it is.  I figured I’d give it a try because we are always looking for more uses of eggs.

Step 1, mix eggs and flour.
It’s kind of fun to make a little flour dam and crack some eggs into it.  Reminds me of when I was a kid I used to make dams with my mashed potatoes and gravy.

Mix it all together, roll it out with a rolling pin and cut into whatever size you want.
We made long strips, small strips and all sorts of different shapes.  Experimentation.


Let it dry for just a bit (some say this is unnecessary). Then you boil it.


It may seem pretty straight forward to most of you, but I just had never done it before.  I was actually surprised at how easy it was.   When you are used to buying things out of a box I just assume it must be hard to

We also made our own Alfredo sauce to make shrimp Alfredo…very good.

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6 thoughts on “Uses for eggs #134 – Pasta

  1. cris

    Looks good! I made it once in school but we used one of those contraptions that you put the pasta in to flatten it out so I always thought that was nessacary. Now that you showed how easy it was, I think I might try it!

  2. Tia Anita

    Hmm, your recipes are getting pretty interesting. Maybe you should start an offshoot blog, raising home chickens and what to do with the largesse (eggs and chicken poop) resulting from the coop. Maybe you could even do a recipe book, a regular book, or even a cable TV show (guess I’ve been watching too many Desperate Housewives shows where Bree gets rich and famous with her cooking!).
    What is the recipe for this pasta? Alfredo sauce? I’ll get your recipe book started!

  3. Cassie

    Thanks Claire and Cris! Cris, you should try it, it was so easy and good…we had big thick noodles unlike the store-bought ones.

    That’s a good idea about the off-shoot blog…we’ll see…blogging has a time commitment to it that sometimes we don’t even have for this one.
    As far as the recipe, I didn’t write it down but it is around these lines:

    1-2 cloves finely chopped garlic
    About a quarter cup of butter
    About 1 and 1/2 cups milk (we didn’t have cream on hand for this off-the-cuff dinner)
    Flour or corn starch
    Shredded cheese maybe about 1-2 cups depending on how cheesey you like it (Parm if you have it or other white cheeses are fine, we had pepper jack and a little parm)
    A little salt, pepper and your favorite spices (basil, Italian seasoning) (as desired -usually parsley is a mainstay)
    Chopped broccoli, red peppers, shrimp and other additions as desired

    Saute one or two cloves of chopped garlic in the butter
    Add milk and spices warming to almost boil
    Add cheese until it melts and blends in
    Slowly add the starch or flour to thicken the mixture (with cream you might not need this step)
    Add the chopped additions – shrimp last so that it doesn’t shrink too much
    Taste it and add here and there as desired…(that’s how I do it anyway) :-)

    That’s pretty much it…I thought it was delicioso! The amount of garlic and butter made it very rich, like lobster tails in butter or shrimp scampi. Yum

  4. Tia Anita

    Thanks for the Alfredo recipe! It is different from ones I’ve seen, has garlic and variety cheeses. Egg Pasta recipe? (how much flour and how many eggs? Anything else?) You are creative cooks.

    The offshoot blog idea is simply this: just copy what you have already done regarding chickens and eggs etc onto the new blog. Whenever you have a new related article for your regular blog, just ship it to the new one (no need to write a bunch of new stuff). There is alot of interest in these topics right now.


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