Homemade Pasta Recipes


Yield: about 4 cups Preparation Time: Divided
4 servings

  • 2 cups Kamut flour, freshly ground
  • 2 eggs, beaten
  • Water or extra virgin olive oil, as needed
  • options: 1-2 teaspoons fresh minced garlic

Per cup: 160 Calories; 2g Fat (12.8% calories from fat); 8g Protein; 29g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 25mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat.


Yield: About 4 cups Preparation Time: Divided
4 servings

  • 2 cups whole grain flour (I prefer Kamut)
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1 Tablespoon extra virgin olive oil
  • 4 Tablespoons water
  • 1 heaping teaspoon freshly ground black pepper

Per cup: 272 Calories; 7g Fat (22.1% calories from fat); 11g Protein; 44g Carbohydrate; 7g Dietary Fiber; 106mg Cholesterol; 305mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Fat.


Yield: about 6 cups Preparation Time: Divided
6 servings

  • 2 1/2 cups whole grain flour (I prefer Kamut)
  • 3 large eggs, beaten
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon warm water
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder

(NOTE: if using fresh spices, use 2 Tbsp finely chopped fresh spice instead of 1 tsp dried.)

Per Serving: 229 Calories; 6g Fat (21.3% calories from fat); 10g Protein; 37g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 38mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.