serves four to six 
I love serving homemade pasta to people who’ve only ever had dried store-bought noodles—the difference in flavor and texture is worth every bit of extra effort involved. Making pasta at home doesn’t have to be fussy or complicated, and while pasta machines are handy, you can just as easily use a rolling pin and a knife. If pesto isn’t your thing, toss homemade noodles with Rustic Fresh Tomato Sauce or even just olive oil, Parmesan cheese, and a bit of sautéed garlic.
2 cups all-purpose flour
½ teaspoon fine sea salt
3 large eggs
In a large bowl, combine the flour and salt. Make a well in the center of the flour and add the eggs to the well. With a fork, gently mix the eggs with the flour, drawing in flour with each stroke of your fork until a stiff dough forms, then knead with your hands for 8 to 10 minutes. If the dough seems dry and crumbly, add water ½ teaspoon at a time until it comes together. Pasta dough is much stiffer than bread dough, so don’t be alarmed if it still feels rough after a few minutes of kneading. Just keep going and soon you’ll have smooth dough with a satiny finish.
Cover the dough with plastic wrap and allow it to rest at room temperature for 45 minutes. This will make the rolling process much easier.
Divide the dough into four portions. If using a rolling pin, roll each portion into the thinnest rectangle you possibly can and cut it into thin strips with a sharp knife or pizza cutter. If using a pasta machine, pass the dough through the machine several times, gradually decreasing the thickness as you go, then cut it into fettuccine or spaghetti noodles.
Cook the pasta in salted boiling water for 2 to 3 minutes, or until al dente (tender, but firm). Drain and toss with the sauce.
kitchen notes • To freeze fresh pasta, make small nests of noodles on a baking sheet and freeze for at least 1 hour or for up to 2 hours. Transfer each portion to a plastic freezer bag and store in the freezer for up to 3 months. When ready to use, add frozen pasta to boiling water and cook for 3 to 5 minutes, or until al dente.
makes two plus cups
1 tablespoon unsalted butter
1 clove garlic, minced
¾ cup heavy cream
¼ cup whole milk
1½ cups Homestead Greens Pesto
Fine sea salt
In a medium saucepan over medium-low heat, melt the butter. Add the garlic and sauté for 2 minutes, or until the garlic is fragrant.
Whisk in the cream, milk, and pesto, reduce the heat to low, and simmer for 3 to 4 minutes, until thickened. Taste and add salt if needed, then toss with hot pasta.
