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
) 3
2
Turn the dough out onto a semolina-dusted board
3
In a large bowl, mix the flours and salt
4
Make a well in the center of the dry ingredients and add the eggs
5
Whisk them, gradually pulling in flour from the rim, until the mixture comes together
6
(It will be very firm; add a few drops of water if it seems crumbly
7
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
8
Wrap it in plastic and let it sit for 1 hour (or refrigerate it for up to a day)
9
Boil a large pot of salted water
10
Roll the dough out on the semolina-dusted board until it's paper-thin
11
Slice it into wide strips, any width you like
12
Cook the noodles in the boiling water for 1 minute past the point when they rise to the top, about 7 to 10 minutes
13
Drain and serve
14
In a large bowl, mix the flours and salt
15
Make a well in the center of the dry ingredients and add the eggs
16
Whisk them, gradually pulling in flour from the rim, until the mixture comes together
17
(It will be very firm; add a few drops of water if it seems crumbly
18
) 3
19
Turn the dough out onto a semolina-dusted board
20
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
21
Wrap it in plastic and let it sit for 1 hour (or refrigerate it for up to a day)
22
Boil a large pot of salted water
23
Roll the dough out on the semolina-dusted board until it's paper-thin
24
Slice it into wide strips, any width you like
25
Cook the noodles in the boiling water for 1 minute past the point when they rise to the top, about 7 to 10 minutes
26
Drain and serve