|Time||1 hour prep, 5 minutes cook|
- In a bowl beat together eggs, salt, olive oil, and wine.
- Stir in 1 cup flour with fork.
- Gently add 2nd cup of flour after 1st is mixed thoroughly.
- Remove mixture from bowl and place on a lightly floured work surface.
- Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.
- Continue kneading until the dough is uniform and satinny in appearance.
- Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust.
- Let dough relax for approx. 30 minutes.
Notes, tips, and variations
This dough can be rolled and used for Lasagne, cut and used for Fettucinni, or rolled out for Ravioli. One quarter cut into fettucinni will feed four. Store any remaining dough lightly floured in a bag in the refrigerator for up to two weeks, or dried and stored in a cool dry place for up to a month.
Generally speaking, one small egg to one cup of flour is what is expected. For a lean dough increase the flour to egg ratio (you really can't go too far, the poor use no egg at all). For a rich dough omit the whites and use two or three yolks per cup up flour.
When Kneading: It may get tough to knead the flour into the dough when you are down to the last 1/4 cup (60g). Be careful not to add too much water to the dough after you have begun kneading. lightly dipping your fingers into the water and coating the outside of the dough should be enough. Kneading is hard work and it takes the better part of 20 minutes for proper consistency. If you have the time, bring the dough together in a shaggy ball and allow it to sit tightly wrapped in saran, over night in refrigerator; this will allow the gluten to fully hydrate, alleviating some of the time and work of the kneading job.
To Cook: Bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente.
To Store: In order to prevent sticking it is helpful to blanch the pasta for a second or two in boiling salted water, then air dry on a sheet. Finally, dust the noodles with rice flour or corn starch to store. Refrigerator for 5-7 days, or freeze 6 mos. to a year.
- Non-Alcoholic Variation - 1/2 cup (120ml) of water can be used in place of the wine
- Egg Noodles - 3 eggs can be substituted for 1/2 cup (120ml) of white wine to make egg noodles.
There are a number of different recipes for egg noodles, below are two of the most commonly used ones.
- 3 egg yolks
- 1 whole egg
- 1 teaspoon salt
- dash of pepper
- 80ml (1/4 cup) water
- 580ml (2 cups) flour
- 1-2 teaspoon of olive oil
- In a bowl beat together egg yolks, egg, salt, and pepper.
- Stir in water.
- Stir in flour.
- Knead into ball.
- Roll out on a floured surface until 2 mm to 4 mm (1/16" to 1/8") thick.
- Cut into noodles 6 mm (1/4") wide.
- Bring water to a boil in a pot, add oil.
- Add noodles to a boiling water, and cook until done.
- Sift the flour onto a large work surface, and create a well in the centre
- Break the eggs into the well
- Slowly draw the flour into the eggs either using a spoon or your hands
- Knead into a smoooth, elastic dough
- Roll to desired thickness, using extra flour and cut to desired shape
- Bring a large pot of salted water to the boil
- Add the noodles to the water and cook until al dente
- While this recipe says that 400 grams of flour should be sufficient for creating the dough more may be necessary depending upon the size of the eggs
- This recipe usually makes enough noodles for four people, however depending on the shape of pasta more may be needed. A good rule of thumb is one large egg per person.
On a smooth surface, heap flour. Push a hole in the center of the flour (it should look like a volcano). Break egg into flour (add oil now if you choose to do so - it will change the flavor and texture). Either knead with hands or mix 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). Knead dough until it has a consistent texture.
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.
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.
I would recommend using a pasta machine as it drastically speeds up the process. Ingredients can be multiplied without changing the instructions. One tip for success, 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 put in a food processor. They will form a breadcrumb texture. These 'breadcrumbs' can then be pressed together to make the dough. This means the dough can be made more quickly.
- The homemade noodles made using any of these recipes can be served with a variety of pasta sauces, such as pesto sauce.