Make Pasta from Scratch at Camp


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In this episode of Cook Out, Chef Maria Hines whips up a noodle dish that's sure to impress.

With just four ingredients, a water bottle, a knife and a portable stove, you can make pasta from scratch at camp. In this video, big-wall climber and James Beard Award-winner Chef Maria Hines shows us how to make delicious pasta at camp.

Bonus: Chef Hines opens a bottle of vino with a boot and some muscle.

Jump ahead:


This yields enough for 2–4 hungry hikers.


  • 2 cups semolina flour
  • 3 large eggs
  • 1 Tbsp. extra-virgin olive oil
  • Pinch of salt


  • 1 Tbsp. extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 Tbsp. pine nuts
  • ½ cup sun-dried tomatoes
  • ¼ cup olives
  • Pinches of salt and pepper
  • ½ Tbsp. lemon juice

Toppings (Optional)

  • 6 sprigs basil
  • 2 oz. prosciutto
  • 3 Tbsp. parmesan
  • Pinch red chili flakes
  • Salt and pepper to taste
Cook Out with Chef Maria Hines: Pasta


Make a well with the flour atop a cutting board or the hard, smooth top of your cooler. Crack 3 eggs in the middle of the well and whisk together to disperse. Knead the eggs into the flour by folding, pushing and folding some more. Add 1 Tbsp. of olive oil and a pinch of salt and continue kneading. It should create a smooth ball. Let dough rest for 30 minutes.

Next, roll dough out with a rolling pin or water bottle, about ⅛-inch thin. Using a knife, slice the dough into thin strips, about ¼-inch wide. Hang pasta strands and let dry for 30 minutes.

Meanwhile, bring water to boil on a camp stove or backpacking stove. Place pasta in salted boiling water for 6–9 minutes. Strain water.

In a mixing bowl, add 1 Tbsp. olive oil, minced garlic, pine nuts, sun-dried tomatoes, olives and pinches of salt and pepper. Transfer to pot and heat until warm. Add pasta and lemon juice and toss together.

Serve on plates and garnish with basil, prosciutto, parmesan cheese and red chili flakes.

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