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February 03, 2005
4-Egg Pasta Noodles
Ingredients:
4 eggs, beaten
2 tsp salt
4 cups all-purpose flour
Water
Directions:
Note: The amount of flour you use is approximate. It can vary on the humidity of where you live, and also how much you use to roll out and stuff. Just judge the actual ball of pasta you're making by experience and get to know the consistency of it.
Note2: If you allow your eggs to sit in their shells for about an hour before actually whipping them, it will help with the consistency of the noodles.
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Let dry for about 45 minutes, and then flip over and let dry for 30-45 minutes more. Roll tightly, without cracking the sheet of pasta dough. Slice evently down the 'log', approximately 1/4" to 1/2" each slice. Remember that the width you're cutting the pasta is going to expand once you cook it.
Posted by Kelli Little at February 3, 2005 07:29 AM