Seems incredible that you need no special tools and just a few ingredients to make homemade noodles!
Source: 20 Recipes Kids Should Know Cookbook
1. Place the flour in a mound on a clean work surface and use your fingertips to make a well in the center.
2. Break the 2 eggs in the center of the well
3. Add the olive oil to the eggs and mix them together with a fork or your finger tips. gradually bring the flour into the egg and oil mixture using your fingertips or a bench scraper, which makes mixing easier.
4. Gather the flour and shape the dough into a ball, adding drops of water if the dough is too crumbly or a little extra flour it it's too sticky. ( The dough should be a bit dry but not crumbly or sticky)
5. Once the dough comes together into a ball and is not falling apart, knead it . Continue kneading until the dough is smooth and soft and stretchy, 5 to 10 minutes.
6. Cover the dough with a large bowl, a damp tea towel or plastic wrap and let it sit for 30 minutes.
7. After 30 minutes, cut the dough into quarters. Leave 3 of the quarters covered and place the fourth on a clean work surface. Using a rolling pin, roll out the dough, flipping it and turning it it to keep it even , until it's thin enough that you can just about see your hand through it, 5 to 10 minutes. The rolled dough should roughly be in the shape of a long rectangle. You can very lightly flour the dough and the work surface, if needed.
8. Carefully roll it into a long loose cylinder, roll not fold. Repeat with remaining dough
9. Cut the cylinders into 1/8 to 1/4 inch thick strips and quickly unravel them. Gently shake the strips so they' don't stick together very lightly flour them and shape into nests on a plate cover with a towel until ready to cook.
10. Bring salted water to a boil and cook 2 to 3 minutes. Drain, reserve 1/4 cup of the pasta water. Return pasta to pot and add butter and small amount of pasta water. Add the cheese if using.
I made slightly thicker noodles so they needed longer than 2 to 3 minutes to cook. They tasted great though!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 911 | ||
Calories from Fat: 347 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.6g | 51 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 1072.8mg | 330 % | |
Sodium 1978.5mg | 68 % | |
Potassium 491.8mg | 13 % | |
Total Carbohydrate 94.7g | 28 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 91.3g | ||
Protein 43.9g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 911
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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