Homemade Pasta (With or Without A Pasta Maker)


* This article contains affiliate and sponsored links. For more information, please read my Affiliate Disclosure.

 

Make your own homemade pasta without a pasta maker! This homemade pasta recipe is simple to create by hand and requires only a few basic ingredients:) #homemadepasta #homemadepastarecipe #homemadenoodles #homemadeeggnoodlesDid you know it’s possible to make homemade pasta without a pasta maker? Because it is, and it’s actually a lot easier than you might think!

I’ve wanted to learn how to make homemade pasta from scratch for quite some time now. The thing is, when pasta’s as cheap and plentiful as it usually is at the grocery store, it’s hard to justify making it from scratch.

But now that we’re in the middle of a global pandemic and the pasta section of our local grocery store is pretty much completely bare, I figure that’s a clear enough sign that it’s time to start making my own fresh pasta at home.

Like most staple recipes that require some combination of eggs, flour and water, homemade pasta isn’t difficult to make by any stretch. In fact, as far as dough goes, it’s one of the easiest and most forgiving doughs I’ve worked with.

The problem is, I didn’t have a pasta maker for the longest time, so I put off even trying to make my own pasta at home for fear of it being too complicated without one.

When I finally tried my hand at homemade pasta, it wasn’t actually all that difficult to do it all by hand. Using a pasta maker just helps roll the dough out really thin and cuts it really straight and evenly.

Rolling and cutting pasta dough by hand was more time-consuming than difficult, and it’s hard to get the dough as thin as you could with a machine.

But if you’re searching for pasta right now and unable to find it, or if you just want to try making fresh pasta at home for any reason, this is a simple, foolproof recipe for anyone looking to channel their inner nonna!

 

*** Update ***

Since I wrote this post a year ago, we have since been gifted a pasta maker attachment for our KitchenAid stand mixer, and I have to admit, I MUCH prefer using the pasta maker to make my dough.

While rolling pasta dough out by hand is simple enough and works in a pinch (and let’s be honest, it just feels authentic when you’re rolling out the dough with a rolling pin like an Italian nonna;), it’s still WAY quicker and easier to use a pasta maker, and the pasta gets rolled and cut much thinner than if making it by hand, which I tend to prefer.

If you don’t have an expensive countertop stand mixer but you still want authentic handmade pasta at home without all the effort you can always use a countertop style pasta roller instead. There are many affordable options available on the market but in no way are they all the same. If you’re looking for a quality pasta roller (without breaking the bank), I would recommend this one.

While you CAN roll your dough out by hand, if you intend to make homemade pasta on any sort of regular basis, I highly recommend investing in a pasta maker. And trust me, when you start making your own pasta at home, you’ll definitely want to make it on a regular basis! Just like with anything else, be it homemade bread or homegrown tomatoes, it’s hard to go back to store-bought pasta after you’ve had the homemade version!

Either way, this recipe works whether you’re using a pasta maker or rolling the dough out by hand. If using a pasta maker, follow the same recipe and instructions below, but after rolling it out with a rolling pin, feed it through your pasta maker to get the dough thinner. Start with the roller on the thickest setting and then adjust the dial and feed your dough through again and again, each time on a thinner setting until the thickness of your pasta is to your liking.

 

How to make homemade pasta without a pasta maker

Obviously you have to start by making your pasta dough. Pasta noodles are egg noodles, so you’ll need 6 eggs, as well as 4 to 4½ cups of all-purpose flour. (Pasta is traditionally made with semolina flour, but when making your own, all-purpose is fine).

Either in a mixing bowl, on a large plate or directly on your countertop, take 4 cups of flour and make a well in the middle.

Eggs and flour | Homemade Pasta (Without A Pasta Maker)

Crack one or two of the eggs into the well and gently start scooping the flour into the middle, mixing it with the eggs, careful not to break the well if doing this directly on your counter.

* This is the old-school Italian grandma technique, but if you want to make sure to avoid an eggy, floury mess on your counter, just use a mixing bowl. You can also use a stand mixer. I’ve tried both and I find both methods work just as well, but the stand mixer does all the kneading for you. Then again, I feel like making pasta just wouldn’t be the same without kneading it like a nonna;)

Mixing eggs and flour | Homemade Pasta (Without A Pasta Maker)

Add the remaining eggs into the well one at a time, mixing with the flour until it starts to form a dough. Continue until all the eggs have been added and the mixture has formed a shaggy dough ball.

Lightly flour your countertop and your hands, and transfer the dough ball to your countertop. Knead for a couple minutes, until the dough really starts to come together.

Form a little well with two fingers in the middle of the dough and add one tablespoon of water. Gently work the water into the dough by folding it in and continuing to knead.

Adding water to homemade pasta dough | Homemade Pasta (Without A Pasta Maker)

As you knead, add the remaining two tablespoons of water if you find you need them to get the dough to stick and start to smooth out. If the dough is sticking fine, it’s not actually necessary to add any water. But it helps to get a nice, smooth dough when you’re making it by hand.

Add more flour to your hands and to the countertop as needed to avoid the dough sticking. If the dough is really sticky, you can add up to another ½ cup of flour, but do so slowly, one tablespoon at a time. You really want to keep that egg to flour ratio up so don’t add too much flour if you don’t need to.

Making pasta dough | Homemade Pasta (Without A Pasta Maker)

This is definitely NOT smooth enough yet!

Continue kneading dough for another 10 minutes or so until dough is smooth and elastic but not sticking to your hands or the counter.

Wrap in plastic wrap or a plastic bag (which you can reuse) and set aside to rest for half an hour.

Pasta dough resting in a bowl | Homemade Pasta (Without A Pasta Maker)

That’s nice and smooth:)

 

Rolling & cutting your pasta dough by hand

Rolling out your dough is the hardest part when making fresh pasta by hand because it’s hard to get the pasta as thin with just a rolling pin. But you can still get it thin enough for a delicious bowl of homemade pasta, and if you don’t have a pasta maker, a rolling pin works in a pinch.

Lightly flour your surface again and cut your dough into four equal parts. Roll each part out one at a time. Roll into a long rectangle until you get it as thin as you can with your rolling pin. We’re going for like, as close to 1/8 of an inch thickness as possible.

Rolling pasta dough by hand | Rolling pasta dough with a rolling pin | Homemade Pasta (Without A Pasta Maker)

Once you’ve rolled out your dough, cut off the outer edges with a knife or a pizza cutter so you’ve got a perfect rectangle, or leave them on for a more rustic look. You can roll the cut edges into one of the other pieces of dough to reuse the extra.

Slice your dough into pasta noodles about the width of fettuccini or thinner. Use either a pizza cutter or a kitchen knife. Or there’s also this cool rolling pin pasta cutter that I haven’t personally tried but looks pretty rad 🙂

Cutting pasta dough with a knife | Homemade Pasta (Without A Pasta Maker)

Separate your pasta and hang to dry on a pasta dryer or you can make your own like we did!

Hanging pasta to dry | Homemade Pasta (Without A Pasta Maker)

My husband used an old curtain rod that he then hung from some hooks that were already in our kitchen ceiling. It worked great and looks cool too;)

Home-made pasta drying rack | Homemade Pasta (Without A Pasta Maker)

Here’s another look…
Mind the party decor. We had a family party at home the other night because you’ve gotta keep things interesting during a quarantine!

Alternatively, you can hang homemade pasta noodles on your oven handle, but you will need to let it dry in batches.

Hanging pasta on oven door | Homemade Pasta (Without A Pasta Maker)

Let pasta hang to dry for about 15 to 20 minutes before cooking or storing. It’s important to let fresh pasta dry for a little bit even before cooking to prevent noodles from sticking together.

Homemade Pasta (Without A Pasta Maker)

 

How to make homemade pasta WITH a pasta maker

If you’re using a pasta maker, simply follow the same steps above to make your dough, cut the dough ball into 4 quarters and roll each quarter out by hand, but instead of cutting your pasta by hand, run it through your pasta maker.

Before cutting it, we start by running the dough through our pasta maker a few more times to roll it out real thin. This is where a pasta maker comes in handy because you can roll your dough out much thinner with a pasta maker than you can by hand.

We run it through two or three times on level 1 and then two or three times on level 3, two or three times on level 5 and then two or three times on level 7. (On the KitchenAid, each level up squeezes the pasta a little bit thinner). You can play around with this until you reach your desired thickness.

Once the pasta dough is nice and thin, run it through your pasta maker again to cut it. On the KitchenAid attachment, we have the option to cut it into thin spaghetti noodles or thicker fettuccine noodles. (Or of course you could leave the pasta dough in large, wide strips for lasagna!) 

Hang pasta to dry the same way you would if you made it by hand. Alternatively, toss the pasta noodles in a little bit of flour to prevent sticking. Since you can make the noodles a lot quicker with a pasta maker, I find tossing them in a little bit of flour is enough to prevent sticking if you plan on cooking them right away.

 

How to cook homemade pasta

To cook your homemade pasta, bring a pot of salted water to a boil and add fresh pasta. Cook time will vary depending on how thick your noodles are. We’ve found it can take anywhere between 5 to 10 minutes depending on how thick and how dry your noodles are, and whether you prefer your pasta al dente or a little softer. Check one of the noodles for doneness before straining the water out.

After you strain the water out, drizzle just a little bit of olive oil over the hot noodles and toss to coat to prevent them from sticking. Top with your favourite sauce or with a little more olive oil and parmesan cheese, or however you prefer to eat your pasta!

Try it with a side of homemade bread slathered in homemade garlic herb butter. Drool.

Related: Homemade Tomato Sauce (Canning Recipe)

 

How to store homemade pasta

If you’d prefer to make your pasta ahead of time and store it for later, you can either keep pasta bent in half after hanging it to dry or bend pasta into little nests by gently twirling noodles around your fingers and place in a Ziplock bag in the fridge for later (homemade fresh pasta will store in the fridge for about 2 to 3 days). Or you can place them in the freezer and freeze for 2 to 3 months.

Alternatively, you can dehydrate pasta and store in your pantry just like dried store-bought pasta. To dehydrate you pasta, dry in a dehydrator at 135ºF for about 3 or 4 hours, until pasta is dry and brittle enough that it snaps in two easily.

You can also air dry homemade pasta, but you’ll need to dry it for longer. Make sure that your pasta noodles are completely dry and snap in half easily before storing them in a plastic bag or a container in your pantry.

CAUTION: Dried homemade pasta is shelf stable when completely dry, but any moisture leftover could cause harmful bacteria to form and make your pasta unsafe to eat. So make sure it’s really dry!

You can cook dried homemade pasta the same way as you cook dried store-bought pasta. Refrigerated pasta and frozen pasta should be cooked for roughly the same amount of time as fresh pasta, maybe 30 seconds to one minute longer. But again, always test one noodle to make sure you’re happy with the doneness before straining noodles, just in case you need to cook them for little bit longer.

And that’s all folks! Homemade pasta with or without a pasta maker. It’s that easy.

So the next time you go to buy pasta and find the grocery store shelves bare, or you have an excess of eggs that you need to use up, or you just want a fun and impressive but easy to execute new kitchen project, try your hand at this super simple homemade pasta recipe.

Buon appetito!

Homemade Pasta (Without A Pasta Maker)

Homemade Pasta Recipe

Yield: 4 servings

Ingredients

  • 4 to 4½ cups of flour
  • 6 eggs
  • 3 Tbsp. water (approx.)

Instructions

  1. Either in a mixing bowl, on a large plate or directly on your countertop, start with 4 cups of flour and make a well in the middle. Crack the eggs into the well one-by-one and gently start scooping the flour into the middle a little bit at a time, mixing it with the eggs. Continue until all the eggs have been added and the mixture has formed a shaggy dough ball.
  2. Lightly flour your countertop and transfer the dough ball to your countertop. Knead by hand for a couple minutes, until the dough really starts to come together.
  3. Form a little well with two fingers in the middle of the dough and add one tablespoon of water. Gently work the water into the dough by folding it in and continuing to knead.
  4. Add remaining two tablespoons of water the same way, one at a time if you find you need them to get the dough to stick and start to smooth out. If the dough is ticking fine, it’s not actually necessary to add any water. But it helps to get a nice, smooth dough when you’re making it by hand.
  5. If the dough is really sticky, you may need to add up to another ½ cup of flour, but do so slowly, one tablespoon at a time. You really want to keep that egg to flour ratio up so don’t add too much flour if you don’t need to.
  6. Continue kneading dough for another 10 minutes or so until dough is smooth and elastic but not sticking to your hands or the counter.
  7. Wrap in plastic wrap or a plastic bag (which you can reuse) and set aside to rest for half an hour.
  8. Lightly flour your surface again and cut your dough into four equal parts. Roll each part out one at a time. Roll into a long rectangle until you get it as thin as you can with your rolling pin.
  9. Once you’ve rolled out your dough, cut off the outer edges with a knife or a pizza cutter so you’ve got a perfect rectangle. Then slice your dough into pasta noodles about the width of fettuccini or thinner using either a pizza cutter or a kitchen knife.
  10. Separate your pasta and hang to dry on a pasta dryer or something similar (you can use your oven handle if you have nothing else to hang your pasta on).
  11. Let pasta hang to dry for about 15 to 20 minutes before cooking or storing. It’s important to let fresh pasta dry for a little bit even before cooking to prevent noodles from sticking together.
  12. To cook, bring a pot of salted water to a boil and add fresh pasta. Cook until done (check one of the noodles to be sure you like how done it is before straining the water out).
  13. If you’d prefer to make your pasta ahead of time and store it for later, you can either bend pasta into little nests and place in the fridge for later (homemade fresh pasta will store in the fridge for about 2 to 3 days), or you can place them in the freezer and freeze for 2 to 3 months. Or you can dehydrate pasta and store in your pantry just like dried store-bought pasta. To dehydrate you pasta, either dry in a dehydrator at 135ºF for about 3 or 4 hours, until pasta is dry and brittle enough that it snaps in two easily, or air dry until noodles are completely dry and snap in half easily before storing them in a plastic bag or a container in your pantry.

Notes

Directions for making homemade pasta WITH a pasta maker

1. If using a pasta maker, follow the same steps above to make your dough, cut the dough ball into 4 quarters and roll each quarter out by hand, but instead of cutting your pasta by hand, run it through your pasta maker.

2. Start by running the dough through your pasta maker a few more times to roll it out real thin. We run it through two or three times on level 1 and then two or three times on level 3, two or three times on level 5 and then two or three times on level 7.

3. Once the pasta dough is nice and thin, run it through your pasta maker again to cut it.

4. Hang pasta to dry the same way you would if you made it by hand or toss the pasta noodles in a little bit of flour to prevent sticking if cooking right away.

5. Cook or store pasta as directed above.

 

Wishing you homemade, homegrown, homestead happiness 🙂


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

5 Comments

  1. Brianna

    Wow, a lot of trouble for a little pasta. Especially for something that costs $1/lb when on sale. That dry package makes about 2-3 lbs of cooked pasta for only a dollar. But I do love fresh pasta and noodles so…

    I bought a pasta maker. It’s a real maker unlike this pasta cutter attachment for the KitchenAid. You just put in the ingredients and press a button. It’ll then knead and extrude the pasta. And you get 8 dies, allowing for many more pasta types than just spaghetti and linguine. I can even make ziti.

    The amazing thing is that the machine is cheaper than overpriced KitchenAid attachments (I wrote the same thing about ice cream makers in another forum). My pasta machine was $39. For about $70, you can get models that’s also a masticating juicer. As for counter space, it’s the size of 2 toasters stacked.

    My point is this: if you really like fresh pasta, it’s more economical to use a real pasta maker than this KitchenAid attachment. You save time, energy and money. You not only save money on the device but also on ingredients. No wasted flour flying all around, and no wasted leftover AaAAApasta pieces that don’t fit in the cutter. Finally, less cleanup. Just the bin, paddle and die, all of which are dishwasher safe. This attachment looks much tougher to clean, with all of internal teeth. And let’s not forget the rolling pin, rolling surface, bowl,etc.

    Reply
    • Anna Sakawsky

      The thing about this lifestyle, is it’s a lot more trouble in every way than just going to the store and buying what you need. Spending 6 months growing tomatoes and hours in the kitchen processing them into sauce when you could just buy a jar of tomato sauce for a couple bucks probably doesn’t seem worth it to most people. Spending money on chicken feed and having a flock of chickens that has absolutely destroyed our backyard when I could just go buy the eggs seems like an exercise in futility. And so on and so forth… But the process of creating something from nothing with your own hands (and the sense of pride that ensues) somehow makes it all worthwhile, at least for weirdos like me!

      However I don’t doubt you’re right about using a “real” pasta maker. I’m sure it’s as satisfying (if not more so) than using the Kitchenaid attachment, and probably cheaper too. We got out attachment as a gift, and considering we already had the Kitchenaid, it made sense for us. Luckily it’s actually not too difficult to clean. But I would love a hand-crank pasta maker someday, so I don’t have to rely on the electricity, and because I clearly like to do things the hard way;)

      Reply
  2. Conni

    Thank you for such a thorough recipe and directions. I have both a pasta
    maker (like the one featured) AND the Kitchen Aid attachment but, like much of my DIY equipment that I bought years ago (1980’s??), they were stored ‘for such a time as this’! It is NOW time to up my game and familiarize myself with these skills! Thanks for the impetus.

    Reply
    • Anna Sakawsky

      Absolutely! For such a time as this:) This is the time to sharpen and increase our repertoire of skills. Hope you enjoy the recipe!

      Reply
  3. Hema

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
How to Safely Can Meat For Long-Term Food Storage

How to Safely Can Meat For Long-Term Food Storage

Whether you have a surplus of beef from your own livestock, some wild venison meat from a recent hunt, or you found a great deal on some beef, pork or lamb from a local farm or even the grocery store, learning how to safely can meat at home is an easy way to preserve...

read more

Low-Sugar Strawberry Jam with Pomona’s Pectin

Low-Sugar Strawberry Jam with Pomona’s Pectin

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   This low-sugar strawberry jam recipe is made with Pomona’s pectin and preserves the bright, fresh taste of summer strawberries all year long (without the...

read more

It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!

But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.

That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.

Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.

Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.

While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!

If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:

• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman

And more!

If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.

Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society

#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
...

191 5

There are so many reasons to grow your own food at home:

💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share

But perhaps the number one reason is because it just tastes better!

Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.

Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!

With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.

(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).

In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!

You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)

The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.

#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
...

85 0

If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!

When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!

Here’s a glimpse of what you’ll learn inside the Society:

🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.

🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.

🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.

As a member, you’ll enjoy:

📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.

📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.

🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.

I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).

In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!

Link in profile or visit thehouseandhomestead.com/society to learn more.

#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
...

28 0

Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…

There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.

One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.

Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.

The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.

Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.

(Continued in comments…)
...

112 18

Another garlic harvest in the books!

Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.

Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.

It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)

A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!

Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.

Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
.
.
.
#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
...

73 23

Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!

Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!

Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.

Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.

Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
.
.
.
#homesteading #modernhomesteading #raisinglittles
...

46 7

If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#momentsofcalm
#pursuejoy
#simplepleasuresoflife
#thatauthenticfeeling
#findhappiness
#artofslowliving
#simplelifepleasures
#lifesimplepleasure
#simplepleasuresinlife
#thatauthenticlife
#authenticlifestyle
#liveanauthenticlife
#livinginspired
#savouringhappiness
#livemoment
#localgoodness
#simplelive
#lifeouthere
#enjoywhatyouhave
#frugallifestyle
#homesteadingmama
#offgridhomestead
#modernfarmhousekitchen
#crunchymama
#rusticfarmhouse
#farmhouseinspo
#farmhouselife
#modernhomesteading
#backyardfarmer
...

22 3

A brand new issue of Modern Homesteading Magazine just dropped!

In this issue:

🌱 How to forage and use five common edible and medicinal weeds

🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more

👨‍👩‍👧‍👦 Tips for managing a homestead while raising a family (big or small!)

🫙 What to focus on when preserving food for true food security

🌹 How to grow and arrange your own cut flowers at home

🍓 The many ways to preserve summer berries (including 5 delicious recipes!)

💇How to make your own all-natural herbal hair care products at home

🧑‍🌾 Why “community sufficiency” is the new self-sufficiency

And more!

Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.

Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!

*** This will be the last quarterly issue! ***

This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.

I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.

I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.

Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)

And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.

#homesteading #modernhomesteading #selfsufficiency
...

24 0

If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#garlic
#garlicscapes
#garlicscapespesto
#granolamom
#urbanhomesteader
#homesteadlifestyle
#farmerslifeforme
#backyardhomesteading
#homesteadingfamily
#sustainablelifestyles
#happyhomesteading
#homesteadersofamerica
#homesteaders
...

34 1

This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#herbalgarden
#gardenherbs
#herbsfromthegarden
#freshherbsfromthegarden
#gardenfreshherbs
#chiveblossoms
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#seasonalrecipes
#eatinseason
#liveseasonally
#eattheseasons
#seasonaleats
#summersbounty
#eatseasonal
...

33 0

Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#granolamom
#urbanhomesteader
#homesteadlifestyle
#farmerslifeforme
#backyardhomesteading
#homesteadingfamily
#sustainablelifestyles
#happyhomesteading
#homesteadersofamerica
#homesteaders
#backyardhomestead
#hobbyfarmer
#selfsufficientliving
...

15 0

This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#radishes
#vegetablerecipes
#sustainablecooking
#foodforeveryone
#eatlocallygrown
#seasonalrecipes
#freshandlocal
#eatingseasonally
#eatlocallygrown
#seasonalproduce
#eatseasonalfood
#seasonalshift
#seasonalfoods
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
...

16 0

© The House & Homestead | All Rights Reserved | Legal

Skip to Recipe