15 Pasta noodles

Pasta noodles!

Source: My wife saw it in some magazine and tore the page out.

Ingredients:

Ingredients

Tools

1 cup flour

Rolling pin

1/4 cup semolina flour

Fork

2 eggs

Preparation:

  • Mix the flours together and make a mound with well in the middle (EXACT middle, no cheating on this).
  • Crack the eggs into the well. Gently beat them with a fork. With each stroke, mix in a little bit of flour. As you beat eggs, protect / rebuild the well with other hand.
  • When fork can no longer stir the forming dough, use hands to knead and incorporate the remaining flour. - - Knead until the dough is smooth and elastic.
  • Cover with a towel and let rest for 20 minutes.
  • Lightly flour surface and roll dough into an 18-inch circle, approximately 1/16 inch thick. Roll from center to ensure even thickness. Should be able to see a faint outline of hand through the lifted sheet of dough.
  • Lightly flour the surface of the dough. Loosely roll into spiral (unclear) and cut into 1/4 - 1/2 inch wide strips. Unfurl strips, sprinkle lightly with flour, and let stand 1 hour. To cook: make sure water is well salted, since the dough has no salt. Cook 2-3 minutes or until tender.

Variations:

  • Possible to add color/flavor to the pasta. Add at the same time as the egg. Some suggestions are:

    • HERB: 2 tbsp chipped herbs (parsley, basic, rosemary, oregano, sage, thyme, etc).
    • RED PEPPER: One roasted red sweet pepper, puréed (approx 3 tbsp).
    • SPINACH: 5 oz dry spinach, very finely chopped.
    • SAFFRON: 1/4 tsp saffron threads, crushed and soaked in 2 tbsp warm water for 30 minutes.
    • BEET: One small roasted beet, puréed (approx 3 tbsp).

Notes:

  • Haven’t actually made these yet. But I didn’t want to keep the random magazine page laying around, so I typed it up.