Wide Egg Noodles
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
69
Spice
53
Sweetness
41
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
5 cups
Semolina Flour3
Eggs1 tsp
Salt (plus 1 tablespoon)12 tbsps
Water (cold)1 cup
Parsley (chopped)Directions:
1
Place semolina in a large bowl
2
In a small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt, and water, and pour into flour
3
Stir with a wooden spoon until the flour clumps together and forms a dry, firm ball
4
Knead 5 to 7 minutes, until smooth
5
Dough should be quite stiff
6
Cover with a damp cloth and set aside to rest 15 minutes
7
Divide dough into 4 equal pieces
8
Set 3 pieces aside, under cloth, and begin rolling fourth
9
First flatten by hand
10
Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns
11
It should be smooth and wide as the rollers
12
Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting
13
Trim dough into 12-inch lengths, dust with flour, and cut with fettucine blade
14
Fluff strands to separate and set aside on floured trays
15
Repeat procedure with remaining 3 portions
16
To cook fresh noodles, bring about 3 gallons water to a rapid boil with 1 tablespoon salt
17
Cook pasta until al dente, about 3 minutes
18
Drain in a colander and serve
19
If making in advance, immediately transfer to a large bowl of iced water and chill
20
Drain and place in a plastic container
21
Toss with a tablespoon or two of olive oil and store in refrigerator until ready to use
22
Finished pasta can be reheated in a shallow pan, on top of stove
23
Combine with 1 tablespoon oil, 3 tablespoons water, or a scant 1/4 cup cream
24
Warm over moderate heat, adding 1/4 cup chopped parsley, shaking pan to avoid scorching