Traditional recipes

New York Noodles: Homemade Pasta at L'Apicio

New York Noodles: Homemade Pasta at L'Apicio

Creative, tasty noodles are made fresh daily at this romantic East Village trattoria

Taglioni nero with uni and tobiko

On an almost hidden stretch of East 1st Street sits a spacious, elegant, and laid-back Italian restaurant that seems almost purposefully undisclosed, to keep crowds from rushing in: L'Apicio.

L'Apicio, which gets its name from an Eighteenth Century cookbook, is anything but antequated. Executive Chef Gabe Thompson creates contemporary, seasonal menus that focus on fresh, international ingredients and truly put a unique spin on the expected classics. Beverage Director Joe Campanale, pairs a deep cocktail and wine program with the innovative menu, and a night spent at the bar sipping a martini and twirling noodles around your fork is indeed a night well-spent.

Fresh pasta at L'Apicio is made in-house everyday. Some shapes, like orchiette, are standard on the menu, but vary in preparation based on seasonal ingredients. Cold months featured an orchiette ribollita ragu, a pasta-centric rendition of the traditional Tuscan bread soup. Loops of the thumprint orchiette perfectly function as pasta-baskets for the stewed tomatoes, beans, and greens.

New to the menu is the Taglioni Nero, with creamy uni and crunchy tobiko. The black squid ink pasta is cooked to a toothful al dente, and is twisted with rich sea urchin and topped with a generous heap of tobiko, which truly add a pop to every bite. The Asian-Italian fusion of flavors and textures is truly remarkable: eaten with a fork, not chopsticks (though it could be, if L'Apicio had them on hand), it would be hard to decipher the true origins of the dish, as the ingredients are so perfectly entanged in one another to create a harmonious melange of international cuisine.


Chinese Handmade Noodles

Nothing makes you feel quite so accomplished as slurping down a bowl of Chinese handmade noodles that you kneaded, rolled, and cut from scratch.

These deliciously chewy, springy noodles can be served in soup or mixed with whatever tasty sauces and toppings you can dream up for a delicious meal.


Related Video

Sorry if this is a double post but my previous review disappeared after submission -- I only rated 2 stars due to blandness -- I tried to do a review without a rating this time and that's not allowed. In case my other review is gone but this one makes it: replace most/all broth with more rice vinegar and soy sauce, replace half peanut butter with tahini, add more fresh ginger, add garlic, and chopped nuts garnish.

As I sat here sweltering in the summer heat of almost 100 degrees, attending to a post-surgical spouse with no appetite, I found this. I cut the ingredients to a single serving, and had it finished in less than 10 minutes. This was the perfect dish for the situation, with wonderful flavors, full of possibilities in the future.

The mistake I made in moving to the Poconos from NYC was not checking out the Chinese food in the area. It's mediocre at best and most places don't even have cold sesame noodles. Thank God for this recipe. It tastes almost exactly like what I used to get back in NYC.

Cold Somen noodles are a nice choice. If you're feeling all artisanal, lightly toast some sesame seeds and whirl them up in the mini-processor that came with your stick blender. Extra-fresh sesame taste, and fluffy texture. That pepper sauce recipe is a keeper, too!

I doubled the sesame oil but otherwise made this as-is and it was delicious! Even better cold the next day. On the advice of another commenter I added snow peas, carrots, and red pepper to give it some crunch.

This dish is easy and delicious. I took the suggestion about adding 2 tbs of sesame oil to the noodles and chilling before adding the sauce, and it was a wonderful idea. The dish had even more of a sesame flavor and the sauce didn't make the noodles "clump up."

Dry-fry 1lb tofu ahead, and then stir into the sauce. Eat it for lunch all week.

Easy and delicious. We made this into a whole healthy meal by adding julienned carrot, red pepper, cabbage, and snow peas, each just barely steamed or sauteed first, and using whole-wheat pasta. Also doubled the ginger in the sauce and added an equal amount of garlic. This is a great easy meal to serve guests too, because all the colors are gorgeous and it's best at room temperature. We top with chopped peanuts, sesame seeds, and cilantro. Yum.

My husband and I absolutely love this recipe. Since we first tried it, it has become a favorite and we make it every couple of weeks. The first time I made it, it was pretty good, but did become really thick and stiff. I tried many different variations of things to "fix" it and found that the recipe is actually perfect the way it is, with only one small change. After cooking the noodles, I toss them with about 2Tb of sesame oil and refrigerate them for at least an hour before tossing with the sauce. It gives an even lovelier sesame taste and the sauce sticks to the noodles but doesn't stiffen up. even after a day in the refrigerator (they never last longer than that!) Love Love Love it!

I love this recipe--and I don't usually bother with recipes! I made only one change: red pepper chili paste (totally worth having in the fridge) rather than red pepper flakes. So good! Don't substitute the vinegar--rice vinegar is my new friend. All the tang, but not so much bite.

This really hit the spot! Like others, I reduced the peanut butter (1/4 c. was plenty - I used chunky). I also grated in some garlic along with the ginger, and I used pasta water to thin the sauce rather than broth. Was fantastic over soba noodles. Served with scallions and julienned cucumber and carrots.

This recipe was disastrous. The sauce only needed to cook for about a minute, long enough for the natural peanut butter we used to soften. I let it "thicken" a couple more minutes and it turned into a hard paste. Eventually I had to add a whole cup of extra broth to get it soft enough to mix with the noodles. I used soba, per other reviewers' suggestions, and would NOT do that again. It all fused into a gloppy mess in the bowl though it tasted fine Iɽ try another recipe before trying this one again.

I made a few substitutions the last time I made this dish to use what I had on hand. I barely had a quarter cup of peanut butter, buckwheat noodles really kicked up the flavor, ginger powder worked instead of fresh, and I toasted the sesame seeds. Some leftover diced chicken and cubed, freshly picked heirloom tomatoes made it a meal.

This recipe has become my go-to easy summer meal - served with grilled chicken breast, fresh cilantro, scallions and cucumber- it's pure heaven. I reduce the sugar to 1T, and add 1/4c PB and 1/4c satay peanut sauce. Added bonus when it's 92 degrees outside: it can be made in the microwave - cook 2

3 minutes (or until thickened), stirring every 20

Very simple and delicious. As a native New Yorker in Salt Lake City I get cravings for chinese food and this recipe helps me quell those cravings and saves me money all at the same time. Tastes as good as at my favorite chinese restaurant at home. I did make some modifications I added fresh garlic, and used sriacha in place of the dried red pepper. I also add fresh shredded raw baby cabbage to the bowl to be tossed with the pasta & sauce. But that's because I seem to be on a cabbage kick lately.

Made everything the night before (stopped short of adding the sauce) and kept it in the office's fridge the next morning for an evening women's bible study. As advised, cooked noodles al dente, rinsed it thoroughly in cold water, coated it with 1 T sesame oil. When ready to serve at the meeting, simply added sauce and tossed. Many second servings and compliments.

This recipe is so much like the sesame noodles you get at a Chinese restaurant. I thought it was delicious. Used all the leftover noodles including some whole grain, some thick, some thin. I absolutely love peanut butter, but those who are not total peanut butter fanatics might want to use 1/3 cup instead of a 1/2 cup of PB.

My three year old son loved making this with me, and stood over the bowl as I mixed everything together, eating it by the HANDFUL. Gross, maybe, but high praise all the same! I made stir friy veggies first - garlic, peanuts, carrot, red pepper, and several heads of bok choy, and tofu then I doubled the sauce I found there was too much peanut butter so I added fresh lime and MILK. I wasn't sure about that but it was actually very good - made it creamier and, if you are trying to sneak calcium into a child's diet, why not? Garnished with cilantro and cucumber. Any dish that causes a three yaer old to say "bok choy is dawishus" is a winner in my book!

I like the sauce but the noodle broke a bit and ended up being mushy. Would use the sauce on other applications.

It was pretty good with thin cut veggies over soba noodles. I made it with a touch of chili powder instead of pepper flakes in hopes that it would be a kid pleaser. it was not. 3 out of 3 kids at my table would not eat it.

Quick and easy summer dinner. Only used 1/4 cup of peanut butter and it was perfect. Otherwise, followed the recipe.

I'm originally from NYC and have had some of the best Chinese food around. I was very impressed by this recipe. It was INCREDIBLE! In fact, it was better than any CSN I've had at restaurants. At first, I had left out the vinegar and broth because I didn't think the recipe sounded right with them. When the sauce came out way too thick, I ended up putting in the broth and vinegar after all. I'm so glad I did. This is the best recipe for Cold Sesame Noodles I've ever tried.


Related Video

Made the sauce per the recipe. As mentioned by others, rice vinegar would work instead of red wine vinegar. I took the recipe to be flexible in terms of the vegetables to add and added finely julienned radishes and carrots that had been pickled in a rice vinegar/sugar mixture. The sauce was light enough to dress much more than the 3/4 pounds of pasta. I have tons of pasta left over and plan to add surimi fishcake to the leftovers.

Flavorful and easy! Used 1 tablespoon crushed red pepper flakes because we like spice - it was perfect!

Great peanut sauce if your looking for that Chinese Restaurant experience. I agree with the other reviewer. Double the recipe except for the warm water.

I love this recipe. So easy and good and my family, who hardly ever all like the same thing, all love this. I serve the components separately, adding in other veggies, sometimes tofu or tempeh, toasted peanuts and some meat sometimes for the carnivore. Then everyone makes their own noodle bowl salad bar style and tops it with the sauce. I also use this same dressing as a dipping sauce for fresh spring rolls.

Perfect and really easy! The flavor is exactly right. I added a spoonful to my spicy seafood flavor ramen and it's delicious!

Loved this recipe. The dressing was perfect on rice noodles with veggies. Next I'm going to try it on a salad with grilled chicktrn, edamame, roasted red pepper, cilantro and a chili vinaigrette (just like paneras Thai chicken salad).

Great recipe with a few improvements. I added fresh cilantro to the dressing (about 1/4 cup), used agave nectar instead of honey, and about doubled all the other dressing ingredients except the peanut butter. Used soba noodles. Wonderful! You can use any veggies you have on hand.

Great recipe! Followed recipe exactly except I had to use Soba noodles as that is what I had on hand. Also tried topped with grilled chicken marinated in some soy/sesame oil and coated in sesame seeds.

Good stuff. I used kelp noodles for a lower carb meal. Delicious!

I adore this recipe and always use the base then add whatever veggies are available. I always blend in a few handfuls of kale to sneak in veggies for the kids, which does require additional water.

So delicious! I made it with buckwheat soba noodles instead of linguini. My husband and I are totally addicted!

I too added a little extra water to thin the sauce more. I read the other reviews of people using rice vinegar instead so I used half red half rice wine vinegar I added siracha instead of the flakes. Let's just say its AMAZING! It's super easy and quick and a great go to recipe!

I'm giving this a 4, but I think it's really a 3.5. This one always gets a thumbs up from my family. LIke others, I do make a few changes: unseasoned rice vinegar instead of red wine vinegar, sriracha hot sauce instead of the dried hot pepper flakes. I love DeCecco fedelini (no.10) instead of linguine/spaghetti. If I don't have sesame seeds, lightly salted peanuts are great for garnish. And I make it a few hours ahead of time - my husband likes the consistency better when the flavors soak in a bit.

I thought it was great. I did use a bit more water to thin it out. I used the new whole wheat spaghetti pastas they have on the market. I also agree with everyone that a vegetable is needed. I will try sliced pea pod and perhaps some julienne carrots for a crunch. Do not combine sauce with noodle until you are ready to serve. Also save any sauce you may not have used. My leftovers had soaked up all the creaminess and was a bit dry but still tasty. I served my cold!

Addictive. I ate too much. Allergy to sesame, so I left that out. Tasted GREAT anyway. I agree. the sauce is versatile. could use over cooked veggies, over rice. use your imagination!

Addictive. I was trying to recreate a recipe from a local noodle restaurant and this is IT! I used Lo Mein noodles topped it with julienned cucumber and scallions.

Oh the dressing is so delicious !! I used it over stir fried broccoli and tofu. Yumm!!

Delicious and easy. I like to use asian noodles, especially the buckwheat ones. I've made this twice in a week.

The flavor of the dressing was just what I was looking for! It was easy and delicious. I used rice vinegar and added carrots and tofu. Next time I think I'll add some chili paste and more veggies. It did all get a bit mushy pretty fast and the dressing was a bit thick, so next time I might try using a little more water and not dressing all of the pasta at once unless we're eating it all at once.

My husband and I loved this! It will definitely enter our monthly rotation. I'm always happy to find an easy and healthy recipe. I used organic peanut butter, so the texture was a little thick/gummy, but still great. Next time I will triple the amount of red and yellow peppers, and double the amount of ginger.

the peanut dressing for this recipe was amazing. I want to bathe in it. I added some broccoli and mushrooms, yum!

Very easy and good. I had made a different version years ago but misplaced that recipe and I think I prefer this one anyway. I made the dressing ahead and let it sit in the blender for a couple of hours, which did not affect the results. I cooked the noodles as directed, rinsed them and chilled them a bit before combining with the dressing at serving time. I had no red wine vinegar so I used white wine vinegar. I also used Asian noodles and tossed in a few peanuts right before serving when it said to add scallions, peppers & sesame seeds.

I haven't had sesame noodles in ages and thought this was delicious. My 15 year old loved it! After reading some reviews, I decreased the water a little bit and increased the honey a little bit. I made a pound of whole wheat linguine but did not add all the dressing. I will definitely make it again.

everytime I make this, people love it. Make sure to toss the pasta in the peanut sauce right before you serve it for best results!


Preparation

Step 1

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with cloth bowl cover and let rest at least 30 minutes.

Step 2

Do Ahead: Dough can be made 1 day ahead tightly wrap and chill.

How would you rate Fresh Pasta Dough?

I LOOOOVVVVEEEE this pasta recipe. It comes out amazing every time I make it and does great with many different forms. My families favorite is Fetachini paired with a white wine sauce. It does tend to be a little dry so sometimes I add about a half of a whisked egg. Other than that it is super easy to make and is great for impressing guests.

So, the key with this recipe seems to be to use weight measurements instead of volume measurements for your flour and eggs - use 250g of flour (flour is supposed to be 125g/cup) and 6 oz of eggs in the shell (2oz per large egg). I've made the recipe twice this way and it's come out perfect each time. But if you volume measure packed flour, you could get closer to 325g of flour in two cups, and then of course the dough will be unworkably dry and you'll need another egg, etc. The oil and salt are probably not as weight sensitive so I have volume measured those.

I found adding just the yoke of one more egg, was just about perfect, then a dash of water and the finished dough ball, and pasta, was PERFECT!

I have made this three or so times now, you absolutely need to add hydration. Everytime i have needed to add water and manipulate with my hands to get it to form into dough

In general, I don't cook. I would call myself a bit of a food snob after having lived in San Francisco for years. I love fresh pasta so decided on this recipe and a couple others to try. I have a non electric pasta maker. I stuck to the recipe and the 1st time I made it, it turned out great. I've made it 5 to 6 times since. Each time it turns outs just a shade different consistency which needs to be altered by adding dashes of water. I work with a pretty dry pasta. It's non sticky that way and has a great firmness that I love. I highly recommend this recipe.

Make it by hand. Mix in with fork then knead with hands until you get the texture you want and leave behind the flour you don't need, as opposed to committing proportions in mixing bowl that can't be fixed. That way you take out the variables (humidity, egg size, flour composition and dryness, etc.). Takes a little longer, but so much more fun, impresses others and much more control. Mess=Fun!

I'm' looking for a pasta recipe that uses artichokes. My daughter brought some delicious artichoke pasta home from Italy and Iɽ like to recreate it! Anyone know how I could do this?

Seriously defective recipe. First, should NEVER give flour measurement in cups since the kind of flour and method of scooping impacts the volume, measurement should only be in grams or ounces. Added an extra egg and a little water just to get the right hydration. Would expect this from an amateur blogger, not a”major” magazine.

This was amazing! It was my first attempt at fresh pasta and it did not disappoint. I watched a lot of videos to get the process down, since I had never done it before. I definitely like the 10 minutes of kneading using my mixer. I used a roller and cutter for the mixer as well, it was so fun :) Served it with shrimp in a diavolo sauce. Yum.

I love this because I can use the mixer attachments. It is an absolutely delicious pasta, but I agree it's a little dry unless you add a smidge of water or a dash more oil. I typically roll and cut to thin Fettucine and boil 3 minutes but trying a baked lasagne with sheets this evening. fingers crossed.

We love this pasta dough recipe! Did I struggle with it the first time on the rolling out? yes, not your fault. i noodles the first time made ravioli with an awesome low-calorie cheese filling. Very flavorful tho with a bit of sea salt also. after it was 2 mins in the boiling water i put them in the saucepot for another few minutes. thank you so much.. Hubby was sooooo happy. We're on a low salt diet and this works perfectly into our lives.

I tried this recipe and it turned out amazing. I used it for a variety of different styles and everyone loved it. Simple to make and pretty quick.

I’ve been toying around with homemade pasta for a couple weeks and this so far has been the easiest! I followed the recipe & did it all by hand, the dough quickly became silky and pliable.

I added one more egg and no water, great color but a little sticky for my extruder. I used mixer with dough hook. Ended up making strange looking rigatoni that were chewy, probably will use this recipe for ravioli as the consistency is perfect for them. BTW this was my first time making homemade pasta, I’m hooked!

Great recipe! Perfect exactly as written. I weighed out my flour and found no need for the extra moisture others were looking for. Will be my go to pasta dough recipe.


Then it was time to whip up the sauce. But first, I needed to get creative.

Garten's recipe calls for lemon zest, but I didn't even have a toaster in my tiny, windowless NYC kitchen — much less a zester!

Thankfully, though, we live in the time of Google, and a quick search proved that all I needed was a vegetable peeler and a good knife to get the job done. So, I peeled the skin from my lemon and got to chopping.

Garten's recipe also calls for lemon juice ("freshly squeezed," of course), so I cut the same lemon in half and squeezed out some of its juice into a small bowl.


How to make homemade ramen noodles: A step-by-step guide

If you like ramen noodles, then consider making your own. It’s easy and tastes 100 times better than the instant ones.

Most of us who don’t have access to fresh ramen noodles would just buy the instant noodles in the supermarket and enjoy them at home (regardless of the fact that most of these noodle packs have MSG as flavor enhancers). But we have solved this problem by dumping the flavorings and just using the dried block of noodles for a much better noodle experience. That is already much better and healthier. But what if we make our own ramen noodle soup completely from scratch? It’s not as hard as you think. After this, you won’t even think of eating ramen noodle soup that’s not freshly made, because I am telling you, there is a whole world of difference between the two.

To make ramen noodles, normally you would need kansui, an alkaline solution that makes the noodles a bit chewier but doesn’t alter the taste at all. You can get this solution only in Asian stores, but if you don’t have access to one, then just make your own at home with baking soda, and store it for future use. Baking the baking soda at a low temperature for an hour alters the composition from sodium bicarbonate to sodium carbonate, according to an article written by Harold McGee in The New York Times. If you make your own, then bake more than what’s needed in the recipe, and simply store the rest in a sealed container for future use.

In a small glass bowl, combine the baked baking soda and water, and mix until it is completely dissolved.

Into a large bowl, pour the flour, and then make a well in the center. Pour the baking soda and water mixture into the well.

With a spoon, mix the dough. It is a very dry and crumbly dough, but with a lot of mixing, it will eventually come together. Don’t add more water.

After a lot of mixing, you will come up with a compact ball. Use you hands to knead it more to make it even more compact.

Transfer the dough to a work table, and flatten it with a rolling pin. Fold and flatten a few times. It is a tough dough, so put a lot of energy into it.

Wrap the dough in cling wrap, and let it rest at room temperature for 1 hour.

Unwrap the dough, and pass the rolling pin over it again. Divide it into 4 equal parts, and flatten each with the rolling pin. Pass the dough through the pasta maker a few times to make it thin. Start from the thickest setting, down to your desired thickness.

Pass the dough through the spaghetti cutter.

Hang the noodles to avoid sticking, or place them on a tray, and sprinkle some flour. They are now ready for cooking.

Homemade ramen noodles recipe

Making your own ramen noodles is easy, but the dough you will deal with is quite hard. With a bit of energy, you will be rewarded with noodles that will ensure you never go back to buying instant ramen again, as there is a big difference in taste and consistency.

Prep time: 1 hour 45 minutes | Inactive time: 1 hour | Total time: 2 hours 45 minutes


  • 2 1/2 Cups All-purpose Flour
  • 2 Large Eggs
  • 3 Large Egg Yolks
  • Pinch of Salt
  1. To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
  2. Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
  3. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
  4. Continue mixing the flour with the eggs until they are no longer runny.
  5. Using your hands now, bring the outside edges in, forming a large mass on your board.
  6. Use only the amount of flour needed to form a soft ball.
  7. Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand.
  8. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes.
  9. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.
  10. Use a pasta roller or roll by hand to make long sheets of pasta 1/8 inch thick. (I use my Kitchen Aide table mixer with the pasta attachment and roll my pasta to the third last position or to number 4 on the dial.)
  11. After rolling, cut into 12 inch long strips, and precook in boiling water for 30 seconds, then place in ice water.
  12. Dry and set aside on clean kitchen towels.

Did you like this post?You May Also Enjoy.

Applesauce Oat Raisin Cookies

Nutty Oat & Jam Bars

Spiced Whole Wheat Walnut Fig Biscotti

92 comments on &ldquoHomemade Lasagna Noodles&rdquo

Great recipe. I’m going to give it a try this weekend. Thanks for sharing it with all your readers. You keep writing and we’ll keep reading.

Wow, I’ve never made pasta with that egg to flour ration, suspect it is awesome…..perhaps I’lll give this recipe a chance!! Hmm I’ve got some truffle butter…might be perfect!!

I’ve made noodles before, without a mixer and without a pasta machine. It takes a lot of work, to be honest. But it’s so worth it!

I came across your recipe from Pinterest. I am wanting to make homemade noodles for lasagna, because we have NEVER had fresh pasta & I think it would be a special treat to at least try. Once parboiled & dried is this pasta ready to go for layering in lasagna? I was considering making a crockpot lasagna since I work (I bring my crockpot with me). Just thought I’d ask if you think these fresh noodles will hold up to crockpot cooking?

Shelley, homemade noodles are much more delicate than store bought noodles so I would not use them in a crockpot lasagna.

Do I boil them or not for lasagna?

You don’t have to, but I like to just dip them in boiling water for 30 seconds then into a cold water bath.

Quick Question..I am stocking up the freezer in preparation for the birth of our first baby. If i make these homemade noodles…then do I par-boil them – let them dry – assemble the lasagna and freeze? I am just not sure how homemade noodles differ from store bought. Will is work this way? Thanks so much.

Kristen, I would assemble the entire lasagna dish, not try and freeze the noodles on their own. When you want to prepare the lasagna, simply remove it from the freezer and thaw completely (it may take all day) then bake when needed.

Thanks so much! Do I still need to par boil the noodles and let dry before assembling the lasagna? Thanks so much.

Kristen, just complete all the steps up until the point the lasagna goes into the oven. Instead, wrap well and freeze until needed.

Thank you so much. I am excited about this! Can you do the noodles the day before and store them in the fridge? Or is it best to do it the day of! Grazie Mille!

It is best to make them fresh.

This was a wonderful base for our Christmas lasagne! My husband and I just moved to TX – no specialty stores to be found within 45+ minutes of us, and my mother in law has an Italian specialty store down the street from her so she is lucky enough to never *have* to make fresh noodles and was therefore recipe-less when we decided to make it (and apparently after only being with my husband for 6 years I still think the dried box noodles in my lasagne is cheating…even at 9+ months pregnant, I am stubborn enough to make my own). Anyway, yes! It was super-simple and fantastic and wonderful! Thank you for sharing!

I had some incredible lasagna yesterday in Ventimaglia, Italy. The pasta was like nothing I’ ve ever had before. It was absolutely silky. It dawned on me that they must have used fresh pasta. What a difference!

Tried it and could not get the noodles to stay the right length (they kept shrinking on me after I would stop rolling the pasta) or achieve the correct consistency/texture . I followed the directions verbatim and wound up with a nearly unworkable mass of egg and flour (which I ended up tossing out).

Maybe if I had the fancy pasta maker it might have worked, but I don’t (and don’t feel I should have to have one).

Mike, you do not need a fancy pasta maker. I’ll try and do a video or step by step photos for making pasta by hand soon. Your pasta should be smooth before you start rolling, and you need to let the pasta rest 30 minutes before you start as well. If you keep the dough lightly floured, and keep turning it 1/4 turn as you roll it really is quite easy. Once you get it down once, it is a snap to do it!

I have found that eggs purchased from a grocery store are totally different than farm fresh eggs. When I make fresh pasta with grocery store eggs, I have to use more egg yolks. In fact I’ve gone as high as six egg yolks besides the two eggs. I also let my pasta rest for four hours wrapped in saran wrap right on the counter before rolling out. It is always soft and pliable when I roll it out. Hope you try it again. Make sure the dough is just to the point of not being tacky before you let it rest. Satiny is a good word to describe the texture, just like the recipe says.

Tried it, wasn’t a perfect experience, but will definitely continue to practice and improve my handmade noodle making abilities. The lasagna was delish with garden fresh, thinly sliced zucchinis and homemade tomato sauce. Yum, now to make more homemade mozzarella!! A new rolling pin is on my acquire list, or maybe a kitchen aide for Christmas? Thanks for this beautiful and simple post.

Babs, pasta making becomes easier with practice!

Okay so I always build my lasagna with unbaked pasta. So I need to boil ice dry then shall I build it and then cook it in the morning? Or is there something else to do with them overnight and build in the morning?

It is best to parboil right before you assemble or the pasta sheets will stick together.

Can I make the noodles and assemble the lasagna without parboiling the noodles. I want to freeze it for a week before cooking it for Thanksgiving? It would be a veggie lasagna.

Gail, I always parboil my noodles before assembling, even when I freeze my lasagna. I do not cook them completely, but just to soften them. Also, if freezing, addextra sauce as the noodles seem to suck up more sauce once frozen.

If I will be making lasagna, do I need to par boil and chill before cooking?

James, I always do, very briefly. If you don’t the noodles suck up too much sauce.

Do you think these could work for lasagna roll-ups? If yes, would you still par-boil?

I have never made lasagna roll-ups, but I think fresh pasta sheets would be too delicate.

I have the kitchen aid stand mixer. I followed the recipe that came with my pasta roller attachment (a Christmas present) my first attempt at pasta was using semolina flour. My muscles hurt for 3 days it was so hard to knead. This time I used AP flour. Recipe was 4 eggs, 3 1/2 cups flour, 1 tbs water and 1/2 tsp salt. Found it to be kind of dry after the allotted time it said in the recipe. Like pebbles for pie crust. I sprinkled a tad more water and it looked more satiny. Removed from bowl and then dusted a little flour and kneaded it for a few minutes. Geesh it is NOT like kneading bread dough for sure! Am I doing something wrong? Or is that supposed to be harder? It’s now wrapped in saran wrap resting. And will roll it thru the attachment roller. Any tips ?

Pasta dough is firmer than bread dough, but shouldn’t be hard or dry. Usually, when making fresh pasta, you would use 2 1/4 cups flour to 3 whole eggs. This recipe uses a similar ratio, but uses additional egg yolks. Are you using large or medium eggs? I always use large eggs. Also, the resting period is very important as the pasta dough will relax as it rests.

Do you have a lasagna casserole recipe to use with these heavenly noodles.

Just look under Fresh Pasta/Baked Pasta.

tryed this recipe the other day and it was awesome . I did find it made way more than I needed and I had it set on 6 on my kitchen aid . Did I go to thin ?

Paul, I like my lasagna sheets pretty thin so I can use more of them.

I cannot find a recipe I found on your sight back in 2007 I think. It was the most wonderful seafood lasagna and it had shrimp, salmon and something else with both red and white sauce. can you help?

I just sent the recipe to you by email!

I would love this recipe! Would you be able to please email it to me, also? I would greatly appreciate it.

There is a Print Recipe button at the right os the recipe.

Me too my wife loves seafood!

I know making the pasta fresh is best, but I have extremely limited time. Can these noodles be rolled out, dried, then stored for a few days before parboiling to use? Or would you parboil then refrigerate for a few days?

I have never had a lot of luck making lasagna noodles ahead of time and storing them. Instead, I prepare the entire lasagna when I have the time to do so, then either refrigerate it overnight or freeze it.

Can I make these noodles and store Them without assembling the lasagna?

The pasta doesn’t really hold well.

Made the bowl pasta worked beautifully. The lasagna is in the oven. Hoping for the best! Thank you for the recipe!

I want to make this recipe today for dinner tomorrow.
After assembling the lasagna today do I bake it today or can I refrigerate it unbaked and bake tomorrow?
Thank you

Refrigerate it unbaked and bake it tomorrow!

I made these sheets completely by hand, such an easy process, great texture for hand rolling. No troubles at all so if you don’t have a pasta machine or a mixer, don’t panic. Great recipe for any one to do!

Thank you for sharing your cooking knowledge. Your recipes are simple to read and straight forward. This weekend I was in the mood for homemade pasta lasagna using about 25% semolina, set to 7 on my hand cranked Italian pasta machine. After almost assembling the lasagna my wife said “ we forgot to cook the pasta sheets “. There is a lot to be said about home made pasta. With all the moisture from the ricotta and marinara sauce, we just covered the lasagna with foil for most of the cooking time and the gang loved it.
Capt George

Thanks for sharing George!

These noodles were amazing. I add a little herbs and garlic powder to my dry ingredients for extra flavor but these noodles turned out better than any other homemade pasta I’ve ever had. Thank you so much for the recipe.

Your seafood lasagna recipe from 2007 has become a Chrustmas Eve tradition in our home. I do not see it on your website. Since my copy of the recipe has become so dog eared, i was hoping you could email the recipe to me so that I can reprint the recipe and also share since people often ask for the recipe,

Lorraine, I emailed it to you! I’ll try and get it posted on the blog soon!

Hello,
I can’t wait to try your homemade lasagna noodle recipe. Would you please send me your recipe for the seafood lasagna.

Fresh pasta layers blanket two different sauces which are topped with mixed seafood and sauteed spinach in this colorful and delicious recipe. A great recipe for entertaining!

: Serves 6 to 8
by Deborah Mele

I find that seafood lasagne too often tastes a little bland. This recipe which adds layers of spinach sauteed with garlic in between the seafood layers certainly is anything but bland. Although a little time consuming, as well as expensive, this dish is perfect for any special event. The presentation is also very pretty, using the colors of the Italian flag, but it is the combination of flavors of all the ingredients that will bring you rave reviews!

2 (28)oz. Can Tomatoes (I use Pomi strained or chopped tomatoes)

1 Small Onion, Finely Chopped

5 Tablespoons Chopped Fresh Basil

Pinch of Red Pepper Flakes

1 Pound Fresh Spinach, Washed And Dried

1 Clove Garlic, Finely Chopped

1 Pound Shrimps, Cleaned And Deveined

1 Pound Scallops, Washed And Dried

1 (6oz) Salmon Steak Or Fillet

2 Tablespoons Butter To Grease The Lasagne Pan

1/2 Cup Romano Cheese, Grated

1 Cup Freshly Grated Mozzarella or Fontina Cheese

To make the pasta, follow the directions in Making Pasta at Home Part One and Part Two. After rolling, cut into 12 inch long strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.

To make the sauce, cook the onion in the oil the onion until it is tender. Add the garlic and stir well, cooking an additional minute. Finally add the tomatoes, basil and seasonings. Bring everything to a boil and then reduce heat to a simmer. Cook for about 30 minutes until thickened. Set aside 4 Cups.

To make the spinach, coarsely chop the spinach and microwave until wilted. Mix the oil and garlic into the spinach, and season with salt and pepper. Set aside

Coarsely chop the shrimp and scallops, and cut the salmon into 1 inch pieces. Heat 1 tablespoon of butter, and one of oil in a heavy skillet. First add the shrimps, season with salt and pepper, and cook just until pink. Remove from the pan. In the same pan, heat the remaining oil and butter, and cook the scallops, and then the salmon in the same manner. Set aside

To assemble the lasagne, first drizzle some tomato sauce along the bottom of the lasagne pan. Place a layer of lasagne noodles in the baking pan to cover, and then spread a thin layer of bechamel. Dot this with the shrimp. Cover this layer with more noodles, and then add a layer of tomato sauce, spinach, and romano cheese. Add the next layer of noodles and more bechamel and then the scallops. Finish the layers in this manner using up all of the seafood and spinach. Once the final layer is in place, cover lightly with either the bechamel or tomato sauce, and sprinkle with some romano and mozzarella cheese.

Bake in a preheated oven at 350 degrees F. for 45 minutes until bubbly and golden brown. Let sit 10 minutes before serving

Note: This is one lasagne I find does not freeze well, so prepare it the day you plan on serving it. If you prefer, rather than cooking all of the lasagne sheets ahead of assembling, you can cook each layer as you progress.


This Quick Pasta Recipe Is a Roman Classic

PASTA GO The sauce cooks down and cloaks the noodles as they finish together in the same pan.

WHEN TOMATOES and pork fat come together in a particular way, it’s magic—also known as all’Amatriciana, the classic Roman pasta sauce. Chef Rebecca Wilcomb of Gianna in New Orleans has spent a lifetime learning to appreciate the subtleties of this simple dish. “There should be balance between the fat and acid,” she said. “The fat should shape the mouthfeel, and its smoky flavor should be in the background.”

Ms. Wilcomb’s second Slow Food Fast recipe is rooted in the version she grew up eating with her Italian-born mother as well those she found later while traveling in Italy. “My mom would use guanciale, pancetta or bacon,” she said. “I like all three. Whatever you use, it should be really well marbled.”

Good canned tomatoes make a difference, too, Ms. Wilcomb emphasized, because they won’t impart a tinny taste. Long, hollow bucatini noodles stand up nicely to the rustic sauce and provide a nice bite. But if spaghetti is what you have, that works well too.

The ingredient list is short—what any Italian nonna might stock in her pantry. At the stove, it comes together quickly. “What you want is a bold end result that’s also restrained,” Ms. Wilcomb said. “This is a humble dish that celebrates ingenuity.”

To explore and search through all our recipes, check out the new WSJ Recipes page.


New York Noodles: Homemade Pasta at L'Apicio - Recipes

The #1 selling tortellini, made with no rBST cheese† and no GMO ingredients* Great pasta starts with great ingredients See What’s Inside †Cheese made with milk from cows not treated with rBST. No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows. The suppliers of our other ingredients cannot guarantee that the milk they use comes from non-rBST treated cows.
*SGS VERIFIED THE BUITONI FOOD COMPANY PROCESS FOR MANUFACTURING THIS PRODUCT WITH NO GMO INGREDIENTS sgs.com/no-gmo What's for Dinner? Search Recipes Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs Explore freshness and flavor Discover New Recipes Vibrancy and simplicity Our Pastas & Sauces

The #1 selling tortellini, made with no
rBST cheese† and no GMO ingredients* Great pasta starts with
great ingredients See What’s Inside What's for Dinner? Search Recipes Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs Explore freshness and
flavor Discover New Recipes Vibrancy and simplicity Our Pastas & Sauces


Watch the video: Trying alternative discs to make pasta with Philips Pasta and noodle maker VIVA collection HR2342 (December 2021).