Egg Noodles I
These homemade noodles can be served with a variety of pasta sauces, such as pesto sauce.
Total Time
1 hour
Servings
12–16
3 whole eggs
⅛ teaspoon salt
½ cup (120 ml) wine
1 Tablespoon olive oil
3 cups (700 g) flour
In a bowl beat together eggs, salt, olive oil, and wine.
Stir in 1 cup flour with fork.
Gently add second cup of flour after the first is mixed thoroughly.
Remove mixture from bowl and place on a lightly floured work surface.
Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.
Continue kneading until the dough is uniform and shiny in appearance.
Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust and drying out.
Let dough relax for approx. 30 minutes.
30 minutes
Shape noodles as desired (see notes).
To cook, bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente.
- •This dough can be rolled and used for lasagna, cut and used for fettuccine, or rolled out for ravioli. One quarter cut into fettuccine will feed four.
- •Store any remaining dough lightly floured in a bag in the refrigerator for up to two weeks, or dried and stored in a cool dry place for up to a month.
- •Generally speaking, 1 small egg to 1 cup of flour is what is expected. For a lean dough, increase the flour to egg ratio (you really can't go too far; the poor use no egg at all). For a rich dough omit the egg whites and use 2–3 yolks per cup of flour.
- •When Kneading: It may get tough to knead the flour into the dough when you are down to the last ¼ cup (60 g). Be careful not to add too much water to the dough after you have begun kneading. Lightly dipping your fingers into the water and coating the outside of the dough should be enough. Kneading is hard work and it takes the better part of 20 minutes for proper consistency. If you have the time, bring the dough together in a shaggy ball and allow it to sit tightly wrapped in plastic wrap overnight in refrigerator; this will allow the gluten to fully hydrate, alleviating some of the time and work of the kneading job.
- •To Store: In order to prevent sticking it is helpful to blanch the pasta for a second or two in boiling salted water, then air dry on a sheet. Finally, dust the noodles with rice flour or corn starch to store. Refrigerate for 5–7 days, or freeze for 6 months to a year.
- •Non-Alcoholic Variation: ½ cup (120ml) of water can be used in place of the wine