Making homemade spaghetti has been something I have wanted to try for a while. I remember my grandmother making dough for chicken noodles. She would mix the flour and eggs, roll the dough into a log, then slice the log onto noodles. The noodles were cooked in a creamy chicken sauce. I was fascinated by the process...mainly because of being able to get messy in the dough.
The recipe I used was two farm fresh eggs (a gift from the McDonald family - very nice!) with about 1 1/4 cups flour. That's it. Start a pan of water to boil right away, as this is so easy and fast, the strands will be done before the water boils.
Don't the eggs look grand? They are!
Mix the eggs into a gooey mess.
Mix the flour in slowly about 1/3 cup at at time, until it is just this side of sticky.
Roll out on a floured surface much thinner than what I did. Who knew the noodles would expand?!?
Now roll up the dough into a log shape using a pastry scraper, which I do not have, but will soon. It helps get the sticky dough off the surface.
Slice into thin spiral rolls, and immediately straighten out. You may hang them or just collect them on the cutting board if you are using them right away.
I used a coat hanger hung from my kitchen lamp to hang them. Boy were they fat and uneven!
Some I left on the cutting board as the water had just started to boil.
Boil for three to five minutes, depending how thin you were able to make your strands. My fat noodles took five. I didn't realize they would get so much bigger while being cooked! They were more like my grandmother's noodles and less like spaghetti strands.
The secret to loads of flavor is to mix 1 t of garlic powder and 1/2 t of onion powder with 1/4 cup melted butter and add to the cooked spaghetti. Toss gently. If you like more flavoring, just add more.
Add your sauce and a bit of Parmesan cheese and you are set. Fresh basil would have been nice as well. Worker Bee went nuts! It was good.