Wednesday, March 4

Homemade Egg Noodles

1/2 cup semolina or bread flour
1/8 tsp salt
touch of pepper
1 egg
1/2 - 1 tsp water

Pour flour into a pile on pastry plastic (I use this a lot if you can't tell in my other posts). With hands, stir in salt and pepper. Form a well in the center of the flour pile and add eggs. Manipulate with hands until egg is fully incorporated into the flour mixture. Add a little water, a few drops at a time, to form a stiff, smooth dough. Knead well. Cover with plastic and let stand 5 minutes.

Roll very thin and cut into strips about 1/4" thick (I use a pizza cutter to cut the strips). Cook immediately in 3 quarts boiling salted water (or soup) or let dry on wooden pasta rack until firm and refrigerate for up to three days.

Another favorite tool. The double hand held rolling pin.

Noodles cut by a pizza cutter.

In the soup to cook.

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