Angel Hair Pasta From Scratch is delicious and homemade to always have on hand for delicious, classic and versatile quick starters or side dishes.
We are avid pasta lovers and our love for pasta was well documented here. We have some great pasta recipes to share, like our popular slow cooker Tuscan pasta, garlic shrimp pasta, and chicken enchilada pasta.
Angel hair pasta from scratch
I’m such a big pasta lover that I have so many childhood memories of my grandmother making it. God, those bites were heavenly. All fresh ingredients: flour they made from their wheat, eggs from their chicken and cheese from their cow. It can’t get better, fresher or tastier, even in the fanciest restaurant. Angel Hair Pasta From Scratch is my favorite and my mom makes the best, I asked her to share the recipe!
There is a tradition in our family of making pasta from scratch. My grandparents still have their own chicken. She carefully stores the organic eggs and sends them to my mother, who lives in the city, to enjoy.
So this pasta is shorter than your regular angel hair pasta, and this is because we don’t use any tools. The pasta is also cut by hand. It takes some time, but I find it very relaxing. Plus, for me, the little imperfections add more charm and character to this angel hair pasta.
I also highly recommend using eggs from organic grass-fed chickens. Likewise, you can totally taste the difference and also see it in the color of the paste.
The paste has a good shelf life of several months. Usually in a closed cardboard box, in a dry place. It can be used in so many recipes, in delicious chicken noodle soups, as a side dish or as a main dish with some sauce and your favorite cheese!
Angel hair pasta from scratch
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Place the flour in a large mixing bowl. Crack all 6 eggs into a small bowl. Make a crater in the center of the flour and add the eggs.
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Mix the flour and eggs with a fork and once a doughy mixture forms, mix it with your hands. If the flour does not fully bind with the eggs, you can add a little water to get the right consistency.
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Form the mixture into a ball of dough, dust with some flour and cover with a damp paper towel or paper towel.
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Preheat the oven to 350F degrees.
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Cut the dough into 4 pieces. Take a piece of the dough you cut earlier and roll it out with a rolling pin until paper thin. Transfer to a baking sheet. Place in the oven for a few minutes to dry out a bit. Once the dough appears dry but still soft and not cracking, transfer it to a cutting surface and cut it into long rectangles 3 inches wide, or wider if you prefer longer pasta. Stack the rectangles on top of each other and begin to cut the sheet thinly in width.
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Now that you have the thin angel hair noodles, spread them out on a sheet placed on a flat surface to dry out completely. The paste should not be wet, otherwise it will not store well.
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Repeat the steps for the remaining dough balls.
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To cook the pasta: bring a large pan of water, salt and a dash of olive oil to the boil. Boil the pasta for 2 minutes and drain. Mix in a small amount of olive oil to prevent sticking.
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For storage: After the paste is completely dry, place it in a paper box, cover it and store it in a dry place for up to 3 months.
Nutrition facts
