PREP: 50 minutes STAND: 20 minutes MAKES: about 1 lb. fresh pasta
2 cups all-purpose flour
½ tsp. salt
2 egg yolks
1 egg
⅓ cup water
1 tsp. vegetable oil or olive oil
All-purpose flour
1. In a large bowl stir together 1¾ cups of the flour and the salt. Make a well in the center of the flour mixture. In a small bowl combine egg yolks, whole egg, the water, and oil. Add egg mixture to flour mixture; stir until mixture forms a dough.
2. Sprinkle a clean kneading surface with the remaining ¼ cup flour. Turn out dough onto the floured surface. Knead until dough is smooth and elastic (10 minutes total kneading time). Cover and let the dough rest 10 minutes. Divide the dough into four equal portions.
3. On a lightly floured surface roll each dough portion into a 12-inch square (about 1/16 inch thick). Lightly dust both sides of the dough square with additional flour. Let stand, uncovered, about 20 minutes. (Or using a pasta machine, pass each dough portion through machine according to manufacturer’s directions until dough is 1/16 inch thick, dusting dough with flour as needed. Let stand, uncovered, 20 minutes.) Loosely roll dough square into a spiral; cut crosswise into ¼-inch-wide strips. Unroll strips to separate; if desired, cut strips into 2- to 3-inch-long pieces. Cook noodle pieces in a large amount of boiling lightly salted water 2 to 3 minutes or until tender; drain well. (Or place noodle pieces in a resealable plastic bag or an airtight container and store in the refrigerator up to 1 day before cooking.)
Food Processor Directions: Place steel blade in food processor. Add all of the flour, salt, and eggs to food processor. Cover and process until mixture forms fine crumbs, about the consistency of cornmeal. With the food processor running, slowly pour the water and oil through the feed tube. Continue processing just until the dough forms a ball. Transfer dough to a lightly floured surface. Cover; let dough rest 10 minutes. Divide the dough into four equal portions. Continue as directed in Step 3.
Drying Directions: To dry cut noodles, spread noodles on a wire rack or hang them from a pasta-drying rack or clothes hanger. Let pasta dry up to 2 hours. Place in an airtight container and store in the refrigerator up to 3 days before cooking. Or dry the noodles at least 1 hour; place them in a plastic freezer bag or freezer container. Seal and freeze up to 8 months before cooking. Add 1 to 2 minutes to cooking time for dried or frozen noodles.
To Make Ahead: Prepare Homemade Egg Noodles as directed through Step 2. Wrap dough in plastic wrap and place in an airtight freezer container; seal and freeze up to 3 months. Thaw completely in the refrigerator; continue with Step 3.
PER 3 OZ. FRESH PASTA: 207 cal., 4 g fat (1 g sat. fat), 92 mg chol., 210 mg sodium, 36 g carb., 1 g fiber, 7 g pro.