Homemade pasta is healthier and tastes better than generic, store-bought brands. You have your choice of fresh, delicious ingredients and can cater it to your family’s dietary requirements.
Fresh pasta isn’t exactly something that stores well on its own. You could hang it on a drying rack for 24 hours, but it’s unstable, due to room humidity and temperature. Another option is to seal and freeze it, which can also ruin its quality.
Dehydrated pasta has a few core benefits.
- It only takes an hour or two
- It’s already cooked, and goes well with other dehydrated foods when rehydrated with boiling water
- You can prepare large batches of fresh, homemade pasta
Making homemade pasta
We could talk about this topic for hours. Learning how to make pasta from scratch is an involved process, and we’ve provided more of a professional overview. The most critical aspects are the tools and ingredients you use.
In terms of pasta makers and rollers, hand-cranked models still work fine to this day. It’s up to your preference, based on how much work you’re willing to put in. At the very least, you should have a pasta roller/cutter, a rolling pin, some parchment paper and a large, flat surface.
Ingredient-wise, the best flour for pasta is somewhat subjective. Semolina pasta is something that uses this type of flour for preservation, and also to make a tougher dough that won’t soften much when kept for long periods in sauce.
We’re going to assume that you’re using ordinary, all-purpose flour. We use a large bag of organic flour with organic, free-run eggs, and make about 30+ servings at once. You can manipulate this recipe to suit your purposes.
Pasta dough recipe
- 7 ½ cups flour
- 7 whole eggs
- 14 additional egg yolks
- 3 tsp. pink Himalayan salt
Pour all of your flour into one large pile, on your kneading surface. Dig a large hole in the center to place the remaining ingredients inside.
Use a fork to whisk the eggs, then slowly start pulling all of the flour into the center to mix. Turn the dough in on itself until you achieve one consistent ball.
Knead the pasta dough thoroughly for at least 10 minutes. Afterward, place all of the dough in a glass bowl, cover it with plastic wrap and let it rest for 30 minutes.
Making fresh pasta
Take out a small section of the rested dough at a time. Seal the rest by wrapping it directly with plastic. Roll each section, first with a rolling pin, then through a pasta roller, starting with the widest setting.
For spaghetti, take it up to the 4th width setting. There are terrific guides on how to perfect this process, so we’ll move on in this article.
Cooking fresh pasta is very different from store-bought varieties. Our recipe will take only 60-90 seconds in boiling water, so be vigilant. Once you’ve drained the water, dump the noodles in cold water to stop the cooking process.
Clean your pasta, using purified water, kept cool. Gently draw out and organize the pasta pieces, drying them off for the next process.
Dehydrating a homemade pasta recipe
Now that your noodles are cooked, it’s time to dry them. Lay the pasta out on appropriate dehydrating sheets. Spread the noodles out so they’re even and no thicker than ½ an inch.
Set your dehydrator machine to 135 degrees F. Dry for 1-2 hours, until the noodles are hard and brittle, with no sign of moisture left. Afterward, store your dried pasta in vacuum-sealed bags for up to 2 years in your cupboard.
It’s that simple! Use the same process to dehydrate spaghetti sauce for outdoor adventures. If you’re using meat, dehydrate it separately, using our guide on dehydrating ground meat!
Rehydrating is as easy as adding boiling water. Add an equal amount of boiling water to dehydrated pasta noodles and stir. 5-15 minutes later, and you’ll think you’ve just cooked a pot of fresh pasta!
A dehydrated food machine is a perfect way to preserve and enjoy fresh, homemade pasta and meals!