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Homemade Egg Noodles
1 1/3 cups flour
1/2 teaspoon of salt
2 eggs
2 teaspoons of olive oil
2 teaspoons of water
1/2 cup of butter, cut into small pieces
Freshly ground pepper to taste
1 cup of freshly grated Parmesan cheese
Combine the flour and salt in mixing bowl; form a well in center. Beat eggs,
oil, and water together; pour into well. Mix thoroughly, adding a little
more water if necessary to form stiff dough. Turn dough out onto lightly
floured surface. Knead for about 15 minutes, to form smooth, elastic dough.
Cover and let rest for 30 minutes.
Divide dough into 4 equal parts. Lightly flour a smooth surface and roll
dough a quarter at a time until it is as thin as you can roll it. Ideally it
should be 1/16th of an inch thick. Cut into strips. Spread out or hang on a
line for 30 minutes to dry.
Bring 4 to 5 quarts of salted water to a boil. Float 1 tablespoon of oil on
surface of water. Add pasta a few pieces at a time and stir. Cook until
pasta floats to surface of water. Test for doneness; it should be firm and
not mushy. Drain well. Toss with butter, pepper, and grated Parmesan cheese
or with sauce of your choice. Serves 6 to 8 |
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