3 egg yolks
1 whole egg
2 tablespoon of water
1 teaspoon of olive oil
1/2 teaspoon of salt
About 1-3/4 cup of all-purpose flour
1 whole egg
2 tablespoon of water
1 teaspoon of olive oil
1/2 teaspoon of salt
About 1-3/4 cup of all-purpose flour
Blend together the egg yolks, egg, water, oil and salt. Spoon 1-1/2
cups of flour into a large mixing bowl and make a cavity in the
center. Pour in the egg mixture and stir with fork until flour is well
moistened. Press into a ball
Sprinkle the remaining flour on a board and knead the dough until it
is very smooth and elastic, about 10 minutes. If you are using a
pasta machine, knead the dough just until it holds together with
uniform texture because the squeezing action of the machine is the
same as kneading. Slip dough into a plastic bag and chill 1 hour.
Then shape the noodles by hand or use a pasta machine.
cups of flour into a large mixing bowl and make a cavity in the
center. Pour in the egg mixture and stir with fork until flour is well
moistened. Press into a ball
Sprinkle the remaining flour on a board and knead the dough until it
is very smooth and elastic, about 10 minutes. If you are using a
pasta machine, knead the dough just until it holds together with
uniform texture because the squeezing action of the machine is the
same as kneading. Slip dough into a plastic bag and chill 1 hour.
Then shape the noodles by hand or use a pasta machine.
By hand: On a floured board, divide the dough into 4 equal
portions. Roll out one portion at a time into a rectangle about 4
inches wide and about 1/16-inch thick. Cut this into two 10-inch by
12-inch lengths. Transfer them to lightly floured sheets of waxed
paper and let them sit uncovered while you roll rest of dough.
Drying in the air will prevent the dough from sticking together later.
Start at narrow end; roll up each strip of dough in jellyroll fashion
and cut into 1/4-inch wide strips. Pick up each end of dough and
unroll them. Lay them on floured sheets of waxed paper and let
dry 30 minutes. Makes about 12 ounces of fresh noodles.
portions. Roll out one portion at a time into a rectangle about 4
inches wide and about 1/16-inch thick. Cut this into two 10-inch by
12-inch lengths. Transfer them to lightly floured sheets of waxed
paper and let them sit uncovered while you roll rest of dough.
Drying in the air will prevent the dough from sticking together later.
Start at narrow end; roll up each strip of dough in jellyroll fashion
and cut into 1/4-inch wide strips. Pick up each end of dough and
unroll them. Lay them on floured sheets of waxed paper and let
dry 30 minutes. Makes about 12 ounces of fresh noodles.
| Okay, here's proof the American spirit is back. And this project from our Nashville Office "might could" change your noodle preference. |
| Okay, roll up those sleeves, and let's get dusty. |
| The Main Courses Chef presents ... Chicken Alfredo Noodles at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
