Home made noodles are much better than store bought. They take a little extra time but are easy and very good. We always use a noodle maker since we have one, but rolling the dough by hand does not take a lot of time.
While the recipe says to let the noodles dry, you can cook them right away if you want. They are excellent with butter and garlic, with your favorite sauce or in chicken broth.
For colorful variety, add some pumpkin puree or spinach to the dough. You will need to add extra flour, but the different colors and taste is fun.
Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup Water
- 2 tablespoon olive or vegetable oil
Servings: people
Instructions
- In medium bowl, mix flour and salt.
- Make a well in center of flour mixture.
- Add eggs, water and oil to well; mix thoroughly.
- If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.
- Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy.
- Cover with plastic wrap or towel. Let stand 15 minutes.
- Divide dough into 4 equal parts.
- On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered).
- Loosely fold rectangle lengthwise into thirds.
- Cut crosswise into desired thickness. Unfold and gently shake out strips.
- Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
- In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta.
- Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender.
- Begin testing for doneness when pasta rises to surface of water.
- Drain pasta.
Recipe Notes
Thanks to Betty Crocker cookbook for this recipe. This is the recipe my mom taught me.
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