Camp (Homemade) Pasta

Serves: 6
Total Calories: 230
Prep time:
Cook time:
Total time:


2 1/2 cups unbleached all-purpose flour
3 extra large (jumbo) eggs (use medium eggs in place of jumbo)
2 to 2 1/2 tablespoons olive oil (can use vegetable oil)


In a large bowl, I use a cutting board, pour the flour into a pile and with a fork, create a crater in the middle of the pile.

Break eggs into a cup with the oil. Gently stir to break up eggs and mix with oil. Pour the egg mixture into the crater in the pile of flour.

With a fork, slowly push some of the flour into the egg without breaking down the walls. Stir the flour into the egg mixture slowly until all of the flour and egg is combined. If the dough is dry, add a little more oil, and knead the dough until soft and smooth. Cover and let rest for 10 to 20 minutes.

Divide the dough into 6 portions. Pick up 1 portion and cover the remaining dough to keep it from drying out. With very little flour, roll out thin and cut into noodles, or use for lasagna, or stuff for ravioli. Let noodles dry for 10 to 20 minutes then cook in salted water or soup for 4 to 5 minutes.

Serves 6 to 8 depending on what the dough will be used for.

Nutritional Facts:

Serves: 6
Total Calories: 230
Calories from Fat: 53

This Camp (Homemade) Pasta recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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