MAKES: 6 servings (about 1 lb. of fresh pasta) TESTED by: Colleen W.
Homemade Egg Noodles
TASTING COMMENTS:
I made these noodles using both methods—by hand and in the food processor. Kneading the dough for the full 10 minutes is what really gives them their wonderfully chewy texture. The version made in the food processor doesn’t require any kneading—the machine did it for me.—CW
Prep 50 minutes stand 30 minutes
- 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 the 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 dough out 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; cut strips into 2- to 3-inch-long pieces. Add to simmering soup and cook 3 minutes or until tender. If using noodles for another purpose, 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; store in the refrigerator up to 1 day before cooking.)
egg noodle pointers
1. Knead the pasta dough, adding flour as necessary to keep it from sticking, 10 minutes or until dough is smooth and slightly elastic. Kneading creates a gluten structure that binds the dough and gives the noodles their slightly chewy texture.
2. After the dough rests for 10 minutes, use a knife to cut it into four equal portions. This is the most manageable portion for both rolling the dough by hand and for using in a pasta machine.
3. A long rolling pin is helpful to roll each dough portion evenly. To begin, flatten each piece of dough from the center to the outer edge. As it starts to flatten, place one hand on the side of the dough and roll away from yourself, pushing down and stretching the dough slightly as you roll. If your dough snaps back into place as you roll, let it rest a bit longer. Then try again. Rotate occasionally and flip over once or twice. Dust with flour as necessary to keep it from sticking.
4. One at a time, loosely roll each square of dough into a spiral shape. Use a sharp knife to cut the spirals crosswise into ¼-inch strips.
5. Once each spiral has been completely sliced, unroll the ribbons of dough and use the knife to cut into 2- to 3-inch pieces.
6. To dry noodles, don’t cut into pieces. Spread uncut ribbons on a wire rack or hang them from a pasta-drying rack or clothes hanger. Let dry up to 2 hours; cut into desired lengths. Place in an airtight container and store in the refrigerator up to 3 days before cooking. Or dry the noodles at least 1 hour; cut into desired lengths. Place 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.
I filled a small fine-mesh sieve with 1 to 2 Tbsp. of flour as I worked with the dough. The sieve gives a light, even dusting without overflouring the dough, which can make it tough and dry.
make it in a food processor Place a steel blade in the food processor. Add all of the flour, salt, yolks, and egg to the food processor. Cover and process until the 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 begins to form a ball (not all of the dough will clump). Transfer dough to a lightly floured surface; gather into a ball. Cover; let rest 10 minutes. Divide the dough into four equal portions. Continue with rolling out dough.