Recipe Archives->Pasta->Pasta Dough 18

Homemade Egg Noodles
Makes about 3/4 pound

1 beaten egg
1/2 tsp salt
2 Tbsp milk
1 cup sifted flour

Combine egg milk and salt. Add enough flour to make a stiff dough.
Roll very thin on a floured surface; let stand for 20 minutes. Roll
up, jelly roll style and slice 1/8 of and inch thick. Spread out
and dry for 2 hours. Cut into lengths you want. Drop into boiling
soup or boiling salted water and cook approx 10 minutes.
 

1-1/2 cups unsifted all-purpose flour
1 egg
1 egg white
1 tablespoon olive oil
1 teaspoon salt
A few drops of water
                                                                                
Pour the flour into a large mixing bowl or in a heap on a pastry
board, make a well in the center of the flour and in it put the
egg, egg white, oil, and salt. Mix together with a fork or your
fingers until the dough can be gathered into a rough ball. Moisten
any remaining dry bits of flour with drops of water and press them
into the ball.

To make pasta by hand: Knead the dough on a floured board, working
in a little extra flour if the dough seems sticky. After about 10
minutes, the dough should be smooth, shiny and elastic. Wrap it in
wax paper and let the dough rest for at least 10 minutes before
rolling it. Divide the dough in to 2 balls. Place 1 ball on a floured
board or pastry cloth and flatten it with the palm of your hand
into an oblong about 1 inch thick. Dust the top lightly with flour.
Then, using a heavy rolling pin, start at one end of the oblong and
roll it out lengthwise away from yourself to within an inch or so
of the farthest edge. Turn the dough crosswise and roll across its
width. Repeat, turning and rolling dough, until it is paper thin.
If at any time the dough begins to stick, lift it carefully and
sprinkle more flour under it. To make tortellini and ravioli, follow
the cutting directions in those recipes. To make tagliarini,
Fettuccine, Tagliatelle and lasagna, dust th e rolled dough lightly
with flour and let it rest for about 10 minutes. Then gently roll
the dough into a jelly-roll shape.  With a long sharp knife, slice
the roll crosswise into even strips- 1/8 inch wide for tagliarini,
1/4 inch wide for Fettuccine or Tagliatelle, and 1-1/2 to 2 inches
wide for lasagna. Unroll the strips and set them aside on wax paper.
In the same fashion, roll, shape, and slice the second half of the
dough.

A pasta machine will do both the kneading and rolling. Pull off
about a third of the dough at a time, set the smooth rolls on the
pasta machine as far apart as possible and feed the piece of dough
through them. Re-roll this strip 4 or 5 more times, folding under
the ragged edges and dusting the dough lightly with flour if it
feels sticky. When the dough is smooth, shiny and elastic, it has
been kneaded enough. Now start to roll it out, setting the machine
to the second notch and feeding the dough through with the rolls
closer together. Then set the machine at the third notch and roll
the dough thinner. Repeat, changing the notch after each rolling,
until the dough is about 1/16 inch thick. To make tagliarini, feed
the dough through the narrow cutting blades of the pasta machine;
to make Fettuccine or Tagliatelle, feed it through the wide blades.
For lasagna, roll the dough into a jelly-roll shape and cut it by
hand into 1-1/2 to 2 inch wide strips.

Homemade egg noodles may be cooked at once or covered tightly with
plastic wrap and kept in the refrigerator for as long as 24 hours.
Cook them in 6 to 8 quarts of rapidly boiling salted water for 5
to 10 minutes, or until just tender (al dente). To test, lift out
a strand and taste it.

Printable version: pasta-dough18.txt.