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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Egg noodles are the central and eastern European cousin to pasta. The primary difference between noodles and pasta is that noodles use exclusively eggs (eggs are used in pasta dough in northern Italy, but not southern Italy, where people rely on dried pasta), and noodles are kneaded more to develop the gluten for a chewier product. Read more . Egg noodles are thicker, chewier and more substantial than Italian pasta. Ingredients:
2 - 2 1/2 c. flour |
3/4 t. salt |
3 eggs plus 1 egg yolk |
Directions:
1. Mix 2 c. of the flour and salt and make a well in the center. Add eggs and yolk to the well, and mix in with your fingers or a wooden spoon from the inside out, until the dough holds together and cleans the bowl; add additional flour as needed.
2. Knead the dough at least 10 minutes, until smooth and resilient. Cover with a towel and let rest for 30 minutes. Cut dough into fourths, then with each fourth at a time, flatten it, then roll it out 1/8-inch thick. Cut into noodles (for kluski, cut into 1/8-inch strips), toss to separate, and spread out on the counter to dry about 30 minutes.
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