Recipes

Egg Noodles

This makes enough noodles for a bowl of soup. If you're making pasta for two, just double the amount of everything, and it makes two decent-sized servings. This recipe is so easy, you have no excuse for not making fresh noodles all the time. Plus it's delicious.

Ingredients:

• 2/3 cup white flour
• 1 egg
• 1 Tbsp. water
• 1/2 tsp. salt
• 1 tsp. olive oil
  

Directions:

1) Sift the flour into a medium-sized mixing bowl and make a small indentation in the middle.
2) Lightly beat together egg, salt, oil, and water.
3) Pour egg mix into flour. Using your hands, mix the two together. Within a minute, the dough should stick together, and fall off of your hands easily. Spend another 5 - 10 minutes folding and kneading like you would bread.
4) Place dough in covered bowl and let sit for approx. 1 hour.
5) Roll out dough onto a lightly-floured surface. Roll in one preferred direction, sprinkling plenty of flour to keep it from sticking. You should keep rolling out the dough until you reach your preferred thickness, usually around 1/8" or so. If you're making pasta, you probably want the dough to be thinner than this. After you're done, let the dough sit uncovered for around 30 minutes.
6) Roll up the dough like a croissant. Then make cross-sectional cuts down the tube, so you have little coiled up pieces of noodle.
7) You can toss the coiled pasta right into boiling water, or uncurl it if you'd like. Since it's fresh, it cooks in about 3 - 5 minutes.

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