Homemade Wheat-Egg Noodles
Pasta and Pizza • Italian
Description
* If you knead the dough using only egg yolks, it will have a sunny color. However, this is only justified if you find a use for the egg whites! ** If you are a pasta lover, a pasta machine is a good investment! A pasta maker allows you to roll out dough for noodles or lasagna, pizza and ravioli, dumplings and pelmeni, rolls, and any homemade baked goods. *** If you over-salt the dough during the mixing stage, you are doomed to have overly salty noodles — the salt will not boil out or wash away.
Ingredients
- Chicken Egg 3 pieces
- Salt to taste
- Wheat Flour 10 oz
Step-by-Step Guide
Step 1
Fresh eggs are mixed with flour and salt. I don't specify the exact amount of flour intentionally — the amount depends on the size and quality of the eggs, so add enough flour to achieve a stiff dough, similar to that used for dumplings, for example. Add salt to taste. After mixing, cover the dough and let it 'rest' for about 15 minutes.
Step 2
If you have a pasta machine, you are lucky! Otherwise, you will have to roll out the dough by hand and then cut it by hand — this is time-consuming and labor-intensive. But it's worth a try.
Step 3
You need to roll out the dough to a thickness of 1.5–2 mm (or thicker, depending on your preference and what you want to achieve).
Step 4
Salt the water for boiling, bring it to a boil. You can add a bay leaf. Place the noodles in the water and stir to prevent them from sticking together.
Step 5
Homemade noodles require less cooking time than store-bought ones. When the noodles are ready, drain them in a colander and rinse with cold water. Then return them to the pot. I add a small piece of butter and stir — the noodles do not stick together and gain a pleasant aroma and taste.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!