Rosemary pepper pasta makes a lovely accompaniment to lamb, steak and seafood alike. Learn how to make your own for around .40 per batch- that's less than $1 per meal for a family of 4

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  • Rosemary Pepper Pasta

    Rosemary pepper pasta makes a lovely accompaniment to lamb, steak and seafood alike.
    Homemade pasta is extremely easy to prepare once you get the hang of it! This entire recipe costs less than .40 to prepare

    You'll Need:
    1 1/3 c. Durum Semolina Flour (all-purpose flour will work)
    1/4 tsp. Cracked black pepper
    1/4 tsp Rosemary (lightly crushed) fresh or dried, whichever you have
    1 tsp minced garlic
    1 egg
    1 Tbs Olive Oil
    2 Tbs water, as needed

    On a wooden cutting board or clean counter top place the flour, sprinkle with pepper and rosemary.

    Make a well and add an egg, olive oil and 1 tablespoon of water, and minced garlic. Mix well, forming a soft dough.



    You may need to add additional water (a tablespoon). Be careful not too add too much as this will result in the pasta becoming sticky and will not pass through the extruder properly.


    Cut dough into 4 equal pieces and let it rest for 10 minutes before passing through an extruder (hand cranked or electric).

    Extrude dough according to the directions on your pasta machine.

    If you've never done this before, the dough will seem to crumble in your hands at first and you might feel like you've done it wrong. You haven't, this is just how pasta dough starts out. Run it through the extruder several times, folding in 1/3rds and run it through again until smooth. Adjust the thickness of the extruder until you reach the desired noodle thickness. Keep in mind that it will swell 3x's the size you choose. So unless you want it to have the thickness of a lasagna noodle, make sure you use a thickness setting of 6-8

    Hang it to dry for 8-10 minutes prior to cooking. If you prefer to freeze it, wrap it gently into a "nest" and place in ziploc bags to freeze. No need to thaw prior to cooking.

    To Cook: Rapidly boil 3-4 quarts of water with a dash of salt, add pasta and cook al dente. Fresh pasta tends to float to the top when it's done

    Approximate Fresh Pasta Cooking Time:

    Angel Hair 1.5 min
    Spaghetti 7 min
    Tallarini 2 min
    Linguini 3 min
    Fettuccini 7 min
    Pappardelle 5 min
    Macaroni 5 min
    Bucatini 5 min
    Bucatoni 5 min
    Fusilli 7 min
    Piccolo Fusilli 7min
    Rigatoni 5 min
    Penne 5 min
    Tagliatelle 6 min
    Rotini 5 min
    Ziti 5 min

    This recipe goes great with Shrimp Alfredo!
    Comments 6 Comments
    1. HerbLady's Avatar
      HerbLady -
      Is the rosemary fresh or dried?
    1. FreebieQueen's Avatar
      FreebieQueen -
      Quote Originally Posted by HerbLady View Post
      Is the rosemary fresh or dried?
      you can use either, it just depends on what you have on hand or which you prefer.
    1. Mishkamom's Avatar
      Mishkamom -
      This would be a great noodle to make with chicken dumpling type recipe like my mother in law used to make with her cast iron Dutch oven.
    1. Laura150's Avatar
      Laura150 -
      If I wanted to make plain pasta, would I just omit the pepper, rosemary and Garlic? Thank you.
    1. FreebieQueen's Avatar
      FreebieQueen -
      Quote Originally Posted by Laura150 View Post
      If I wanted to make plain pasta, would I just omit the pepper, rosemary and Garlic? Thank you.

      Here's a recipe for simple egg noodle pasta, it costs less than $1 per batch to make!
      GroceryBudget101.com- - Egg Noodles | Homemade Egg Noodles | Dirt Cheap Eats
    1. bamo72's Avatar
      bamo72 -
      I am looking to see if anyone has dried their noodles in a dehydrator? Sometimes it is too humid to dry them on a rack.
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