Homemade Pasta Without a Pasta Machine

Homemade Pasta Without a Pasta Machine

I wanted to make homemade pasta even though I don't have a pasta machine, so I made this. It turned out to be a huge success with a pleasantly springy and chewy texture. It's a bit rough-looking (since I rolled it out with a rolling pin and cut it myself), but homemade noodles sure are tasty. It's rather difficult to handle, so spread out the noodles out as thinly as possible.

Ingredients: 2 servings

Bread (strong) flour
150 g
Cake flour
50 g
Olive oil (or vegetable oil)
2 teaspoons
a pinch
Plain yogurt
1 tablespoon
Water (sparingly)
1-2 tablespoons


1. Add the bread flour, cake flour, and wheat flour to a bowl, and stir together with an egg beater. Make an indent in the middle of the flour, add the ingredients into the center, and mix together in a cutting motion with either a wooden or rubber spatula.
2. Knead by hand once it has roughly lumped together from mixing. Cover with a wet towel or wrap in plastic wrap once it has reached a firm softness, and let the dough sit in the fridge for an hour or more to let it settle.
3. Place the dough onto a surface that has been well-dusted with flour, and divide into three equal portions. Coat each portion once again in dusting flour and thinly spread each one out to about 3 mm thick with a rolling pin, fold into thirds, and cut to your desired thickness. (The thinner it is the better it will taste.)
4. Cover with dusting flour after cutting, and let sit for a bit to dry out. Add salt to boiling water for boiling the noodles, and boil for 5-7 minutes until the noodles reach your desired firmness.

Story Behind this Recipe

I got a sudden craving for homemade pasta, so I searched for various homemade pasta recipes and tried them out, and settled on my own variation with ingredients that suited my tastes. There might be combinations that are easier to shape and have more body, so I am still in the process of experimenting.
(The photo shows a dish covered with walleye pollack roe carbonara sauce. It is thick and full-bodied. (Since I cut it myself...) so it matched well with the carbonara sauce.