Egg Noodles

I decided to make beef stroganoff, which I’ll post about tomorrow, but we needed egg noodles.  Since Hurricane Sandy was knocking at our door I figured it was best to make the noodles rather than head to the store.  We were on the upper reaches of the storm so we were actually ok but we weren’t sure at the time how bad it was going to be.  So I went digging through my pasta books and couldn’t find a recipe.  So I checked out allrecipes.com.

The cool bit about this site is you can adjust the serving quantities and it adjusts the recipe.  I tried 2 but it would have given me less than an egg.  So I had to bump it up to 4.  I still had to adjust the recipe on my own as it called for 1 1/4 eggs.

So to start with I got a medium size bowl and put in 1 1/3 cup of flour and made a well in the flour.  Then I added 1 3/4 tsp of olive oil, 1/4 cup + 2 tsp of milk, 1 egg beaten, and a bit of salt.

I mixed it with a fork until it was clumping together and turned it out onto the counter.

Then I kneaded it like bread until it became smooth and formed a ball.

I wrapped it in cling film and let it rest for at least 10 minutes.  Now the recipe I was following said to roll it out to 1/8-1/4 inch thick.  That’s awfully thick for pasta as it will expand when cooking.  So I used the kitchen aid and thinned it to three on their pasta roller.  This is a wet dough so when you are rolling it out make sure it is floured well so it doesn’t stick.  Once I had a sheet rolled out I used a pasta roller to cut the ribbons.

Cook in salted boiling water until al dente.  It came out well but it is different from the everyday pasta we make.  It is much more firm.

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13 thoughts on “Egg Noodles

  1. This post reminds me of handmade noodles made in a New York restaurant called Lam Zhou. Can’t make it there right now so this recipe will do :)

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