Cookbook:Egg Noodles III

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Egg Noodles III
CategoryNoodle recipes

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).
  2. Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.
  3. Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).
  4. Knead dough until it has a consistent texture.
  5. Shape the noodles through one of the following methods:
    • Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.
    • Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.

Use[edit | edit source]

  • These noodles can be laid out to dry for later use or dropped immediately into a boiling pot of water. Cook to taste. They are good with a variety of sauces.

Notes, tips, and variations[edit | edit source]

  • Using a pasta machine is recommended, as it drastically speeds up the process.
  • Ingredients can be multiplied without changing the instructions.
  • The drier you can keep the dough, the better it will come out. If the dough gets too wet it will stick to itself and cook down to one blob.
  • To stop pasta sticking to itself as it cooks, toss the freshly-made pasta in flour first, and keep the pan of water at a rolling boil to keep the water moving.
  • To make the dough more easily, ingredients can be mixed in a food processor. They will form a breadcrumb texture. These crumbs can then be pressed together to make the dough. This means the dough can be made more quickly.