My husband has Italian blood and for him, there is nothing like eating fresh pasta and homemade noodles. This recipe is a classic in our house. As with many homemade doughs, this recipe is not completely accurate, the amount of water and flour will depend on the moisture of the day and the flour you are using. After a few times, you will have the experience and feel to determine when the dough is ready.
Learning how to make homemade noodles is great, it’s one of those magical recipes where with such a pedestrian ingredient spectacular result are achieved.
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- 3 cups flour
- 2 eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- You can make the dough by hand or in the food processor. In a bowl combine flour and salt, stir well or put them in the food processor and pulse to mix.
- In a jar or medium bowl combine the eggs, water, and olive oil, stir for 20 seconds until incorporated.
Add to the flour mixture, stirring with a fork or do it by slowly running the food processor. Knead or process until a homogeneous, smooth and elastic dough forms. About 8-10 minutes by hand.
- If you are going to roll the dough with a rolling pin is best to wrap the dough in plastic wrap and let it rest for 1 hour in the refrigerator. If you will be using a pasta machine, you can do so immediately.
- Cut the dough into 6 portions and pass it through the pasta machine starting at the number that it’s the thickest, and progress in order to obtain a thin dough. Leave the sheets of dough on the floured counter.
- Cut the noodles.
- Cook in salted water and oil. Wait for the water to boil vigorously before adding the noodles, cook for 3-4 minutes if they are thin, 8-10 minutes for thicker noodles. Must be tested.
- Drain and return to pot, add cream, butter, and olive oil. Season to taste.
Recipe adapted from Alton Brown.