Egg Noodle
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Turn the dough out onto a semolina-dusted board
2
In a large bowl, mix the flours and salt
3
Make a well in the center of the dry ingredients and add the eggs
4
Whisk them, gradually pulling in flour from the rim, until the mixture comes together
5
(It will be very firm; add a few drops of water if it seems crumbly
6
Work it with your hands until it's just smooth, about 5 to 10 minutes—it should spring back slightly when you poke it with your finger
7
Wrap it in plastic and let it sit for 1 hour (or refrigerate it for up to a day)
8
Boil a large pot of salted water
9
Roll the dough out on the semolina-dusted board until it's paper-thin
10
Slice it into wide strips, any width you like
11
Cook the noodles in the boiling water for 1 minute past the point when they rise to the top, about 7 to 10 minutes
12
Drain and serve
13
In a large bowl, mix the flours and salt
14
Make a well in the center of the dry ingredients and add the eggs
15
Whisk them, gradually pulling in flour from the rim, until the mixture comes together
16
(It will be very firm; add a few drops of water if it seems crumbly
17
) 3
18
Turn the dough out onto a semolina-dusted board
19
Work it with your hands until it's just smooth, about 5 to 10 minutes—it should spring back slightly when you poke it with your finger
20
Wrap it in plastic and let it sit for 1 hour (or refrigerate it for up to a day)
21
Boil a large pot of salted water
22
Roll the dough out on the semolina-dusted board until it's paper-thin
23
Slice it into wide strips, any width you like
24
Cook the noodles in the boiling water for 1 minute past the point when they rise to the top, about 7 to 10 minutes
25
Drain and serve
26
) 3