← Poultry and eggs in the kitchen H42-05 · Module 5 of 7 · Pages: 18 · Worksheets: 5

Homemade pasta and noodles

Egg pasta from pantry flour: soup noodles, wide noodles, pasta squares, mlinci, trahana and filled pillows, with drying and storage for winter

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Whole series: Poultry and eggs in the kitchen, €39

Homemade pasta and noodles

In short

  • Basic ratio: 100 g of flour per egg (roughly 55 g with the shell). A kilogram of flour = 10 eggs.
  • Knead for 8–10 minutes, rest the dough covered for 30 minutes, roll it to 1–2 mm.
  • Dry quickly and loosely, in the air without flies: noodles 12–24 hours, until they snap like glass.
  • Whatever does not dry within 2 days or shows mould goes in the bin; fresh dough goes in the fridge or freezer.
  • Dry pasta in a closed jar, somewhere dry and dark: roughly 3–6 months.

What's inside

Chapters

  1. Flour, eggs and ratios
  2. Kneading and resting
  3. Rolling and cutting
  4. Recipe: soup noodles
  5. Recipe: wide noodles with walnuts or poppy seed
  6. Recipe: pasta squares with cabbage
  7. Recipe: mlinci
  8. Recipe: trahana
  9. Recipe: cheese pillows
  10. Drying without risk
  11. Storage and cooking
  12. Common mistakes
  13. Printable checklist

Worksheets

  • Dough calculator
  • Winter stores calculator
  • Pasta batch record
  • Jar inventory and labels
  • Pasta calendar

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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