Friday, June 17, 2011

Fresh Noodles

In Italian, the word "pasta" means "paste" and refers to dough made by combining durum wheat flour (semolina) with water or milk. Doughs made with flour and eggs are generally referred to as "noodles." Fresh pastas cook in a fraction of time compared to dried store bought pastas. Because the noodles are highly perishable, they must be refrigerated in an airtight container after drying and can be stored this way for 3 days. The recipe below is adapted from "Noodles" in Better Homes and Gardens Cookbook, 75th Anniversary Edition.

**In blue are revisions based on additional trials**



Prep: 1 hour
Cook: 90 seconds to 2 minutes
Yield: 4-5 main-dish servings (~1lb noodles)

1 3/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour (may not be necessary, just have a little extra flour on side for kneading and stuff)
1/2 teaspoon salt
2 beaten egg yolks
1 beaten egg
1/3 cup water
1 teaspoon olive oil
  1. In a large bowl, stir together 1 3/4 cups unbleached all-purpose flour and salt. Make well in the center of flour mixture. In a small bowl, stir together eggs yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.
  2. Sprinkle kneading surface with 1/4 cup whole wheat flour (may not be necessary if you're in a really dry climate, the second time I made this I didn't need any additional flour). Turn dough out onto floured surface (I used what was left in the bowl that hadn't mixed in). Knead until dough is smooth and elastic (8-10 minutes). You'll be able to feel a good "tug" in the dough, the surface will be even, not floury. Cover loosely with kitchen towel and let dough rest for 10 minutes while you wash the used bowls, measuring cups, etc. and wipe down your surface.
  3. Divide dough into 4 equal portions (I like using the dough scraper gifted to me by my mother because it reminds me of times we spent in the kitchen together). On a lightly floured surface, roll each portion of dough into an approximate 12x9inch rectangle about 1/16 inch thick about as thin as you can roll it without it tearing! Let sit, uncovered, for 20 minutes (usually by the time I'm done rolling each portion of the dough out, the first one has been sitting out for 20 minutes already). Lightly dust dough with flour and loosely roll dough into a spiral. Cut the dough into 1/4-inch-wide strips. Gently uncoil.
  4. To serve immediately, cook for 90 seconds to 2 minutes (or until tender but still firm). If dried or frozen noodles, allow an extra 1 to 2 minutes. Drain.
  5. To store cut noodles, let the uncoiled noodles dry on a wire cooling rack for about an hour (longer or shorter depending on your humidity). Place in an airtight container and refrigerate for up to 3 days. If you'd like to freeze the noodles, after drying for at least an hour, place them in a freezer bag or container, label them with the date made and what they are (in case you forget!) and freeze up to 8 months.


5 comments:

  1. I like that you could roll these. I tried with a pasta maker and it took me under 3 hours. While they noodles were delicious, they were so labor intensive that I gave up. Will give these a try!

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  2. I definitely don't think this process is labor intensive. It was actually pretty easy. I don't have a pasta maker but I'm guessing you can get a much thinner pasta with a machine?? I'm going to try rolling even thinner - not sure if I got down got to 1/16 inch. The dough is pretty sturdy, I didn't get any holes when lifting it up. Hopefully I can say the same when rolling it out thinner! Let me know how yours go!

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  3. I was so inspired that I made some spinach noodles! Basically I just stuck to your recipe, but added spinach I put through the blender to the egg step. The only thing was that my noodles tasted a little gummy/chewy. I'm thinking I should have used a different kind of flour???

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  4. WHOOHOO!!!! How exciting! Perhaps the extra moisture from the spinach contributed to the gumminess??? Maybe extra flour was needed to balance out the moisture?

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  5. I made it again tonight and rolled the dough the thinnest possible, until I could see the counter but could still lift it off the counter without ripping. The texture when cooked was perfect!

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