Egg Noodles II
Photo: CEphoto, Uwe Aranas, CC BY-SA 4.0
Egg noodles made from three yolks and one whole egg give a rich, yellow dough with very little fuss. This version needs only a bowl, a rolling pin and a knife, and the dough takes just a quarter cup of water, so it stays firm and easy to cut. A touch of pepper in the dough and oil in the cooking water keep the finished noodles seasoned and from clumping together.
Instructions
In a bowl, beat the egg yolks, whole egg, salt and pepper together until they are evenly mixed.
Stir in the water, then add the flour and mix until the dough comes together.
Knead the dough into a smooth ball.
Roll the dough out on a floured surface until it is 2 to 4 mm (1/16 to ⅛ inch) thick. Dust with a little more flour if it sticks.
Cut the sheet into noodles about 6 mm (¼ inch) wide.
Bring a pot of water to a boil and add the olive oil.
Drop the noodles into the boiling water and cook until they are tender and done to your liking, then drain.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
