Food blogger and cookbook author Danielle Kartes shows you how to make fresh, homemade pasta that you can make without a pasta machine (use a rolling pin or wine bottle instead!) OR a stand mixer (knead dough by hand).
Plus a quick and easy soy-peanut sauce to toss them in.
- 2 ½ cups flour , plus more as needed
- 4 to 5 eggs
- 1 tablespoon olive oil
- ½ cup soy sauce
- 2 to 3 tablespoons brown sugar
- 1 tablespoon sambal oelek or sriracha
- 1 teaspoon yellow mustard
- Splash rice wine vinegar
- Fresh cracked black pepper, to taste
- One pinch red chili flakes
- 1 to 2 cups chopped fresh greens
- 2 tablespoons olive oil
- 2 cloves garlic
- ½ cup chopped peanuts
- ½ cup chopped scallions
For the pasta, put flour in a large mixing bowl or onto a clean kitchen surface. Make a well, add eggs and olive oil, then mix into flour until a shaggy dough forms. Knead 15 to 20 minutes until smooth, dusting with flour as needed. Wrap dough in plastic wrap and let rest 30 to 60 minutes.
After resting, cut dough into 8 even pieces. Form each piece into a small rectangle and roll by hand or through a pasta roller as thin as possible. Dust with flour and gently roll pasta sheet into a tube. Slice crosswise to desired noodle shape and lay the noodles in piles, dusting each pile with flour to keep them from sticking.
Meanwhile, bring a large pot of water to a boil and set a large skillet over medium-high heat. Add noodles to the water and boil 3 to 4 minutes until al dente.
For the sauce, if using, set aside peanuts and scallions, then whisk together remaining ingredients. Taste and adjust seasoning. Add sauce to a hot skillet, bring to a simmer, then add the cooked pasta directly to the bubbling sauce. Add a cup of pasta water, a few tablespoons at a time, if needed to loosen, toss to coat, then sprinkle with peanuts and scallions to serve.