Pasta

http://customtaste.blogspot.com/2012/10/homemade-noodles.html

Ingredients
2 1/2 cups Flour
1/2 tsp Rosemary
1/2 tsp Paprika
1 Flag (1 tbsp flax : 3 tbsp warm water)
1/2 cup Pumpkin Puree
1 tsp Vegetable Oil
6 cups Water

Hardware
Baking Mat
Rolling Pin
Large Mixing Bowl
Small Mixing Bowl
Strainer
Measuring Cup and tsp
Fork
Large Pot
Sharp Knife
Tongs
Timer
Large Pot

Time 1 hour
Prep 1 hour
Cooking 3 minutes
Yield 4 cups dry pasta

Time To Get Cooking!!!
In the large mixing bowl mix together 2 cups of flour, rosemary, paprika, and a tsp salt.
Once combined make a well with the spoon
In the small mixing bowl combine the flax seed and water and let sit for 5 minutes
Add the pumpkin puree and oil to the flax and water mixture then combine
Pour the wet mixture into the well in the dry mixture
Fold until fully combined.

Start with spoon and you may need to use your hands at the end. A plastic rice spoon worked best for us

On baking mat (or equivalent) sprinkle 1/3 cup flour
Turn dough out on the mat and start timer for 9 minutes
Knead dough until timer goes off

Dough should be smooth and elastic

Cover with a dry paper towel and let rest for 10 minutes
Cut the dough ball into 4 equal portions
Sprinkle more flour down and roll each section into about 10 inch round
Let stand uncovered for another 20 minutes
Flour your hand and rub on both sides

This prevents the soon to be cut noodles from sticking to itself after cutting

Roll in a log, starting and the side closet to you. Make sure not to press down
Cut as into strips of desired width

Shown is fettuccine, cut into 1/4 inch strips

Put 1 tbsp flour in mixing bowl and toss noodles

You may need to unwind the noodles strips by hand if they are not unrolling by themselves

Let stand for 20 minutes
Cook in 6 cups boiling water (unsalted and no oil) for 3 minutes (the noodles should float)
Toss in desired sauce

Serving
1/2 cup of uncooked pasta
Serve with preferred sauce as a main dish, a side or even a casserole

Storing and Reheating
Dry for an hour in an open area, laid out flat then freeze indefinitely in a zip top bag with air
To reheat let thaw and cook according to cooking time

Nutritional Facts
Per Serving (4 oz)
Calories 125
Fat 1g
Carbs 25g
Protein 4g

compared to a popular used brand
Per Serving (2 oz)
Calories 200
Fat 1g
Carbs 42g
Protein 7g
Nutritional Difference (our recipe)
Calories -75
Fat 0g
Carbs -17g
Protein -3g

Cost
Recipe Cost (23 oz): $0.63
Cost per serving (4 oz): $0.08
compared to a popular used brand
Product Cost on average (14 oz): $2.08
Product Cost on average per serving (2 oz): $0.30
You save on average: per serving $0.22

Tricks
-Always make sure to have enough water in the pot (preferably large) so the noodles can cook and expand without sticking to each other
-Add the noodles in small batches to ensure that the water keeps at a consistent boil