| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | Egg plus | |
| 2 | Egg yolks | |
| 1/3 | c | Water |
| 1 | ts | Cooking oil or olive oil |
INSTRUCTIONS
In a large mixing bowl stir together 1-3/4 cup of the flour and the salt. Make a well in the center of the mixture. In a bowl combine eggs, water, and oil. Add to flour mixture; mix well. Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8-10 mins total). Cover and let rest for 10 mins. Divide dough into fourths. On a lightly floured surface, roll each fourth into a 12x12" square (about 1/16 inch thick). Let stand 20 mins. Cut dough into 1/4 inch wide strips then cut into 2-3 inch lengths. You can use a pasta machine if you have one. Just cook the pasta 1-1/2 to 2 mins. Make sure the water is boiling before adding the noodles or they will glump on the bottom--been there done that, on Thanksgiving Day and had to remake two batches of noodles :((! You can freeze the noodles, just let them dry before putting them in the freezer. Cook them a bit longer if you freeze them. When I make them for Thanksgiving, instead of boiling them in water, I boil them in chicken broth and add a bit of yellow food coloring. I then transfer them to a crock pot and let them cook down all day, making sure to add more chicken broth or water as needed so they don't dry out. Posted to EAT-L Digest 23 October 96 Date: Thu, 24 Oct 1996 16:06:31 +0100 From: Darryl & Kelly Youngblood <ke4hts@OK.IS>
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