Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, October 21, 2011

Fresh Egg Noodles

This recipe is inspired by “The Complete Book of Pasta and Noodles”.   

Fresh egg pasta is surprisingly easy to make, and is the best pasta for cream and butter-based sauces.  Tonight these silky noodles will be paired with a White Clam Sauce.  You could use them, however with any sauce you can dream of.

By the way, my method will employ the use of a food processor for mixing the dough, and pasta rollers.  If you do not have a hand crank or automatic roller you can roll the dough out by hand and then cut the dough into strips.


2 cups all-purpose flour
3 large eggs, beaten


Pulse the flour in the work bowl of a food processor to evenly distribute and aerate.  

Now, in a small bowl, whisk the eggs until well mixed.

Then add the eggs, and process on low until the dough forms a rough ball, about 30 seconds. 

If the dough does not come together, add water ½ teaspoon at a time. If the dough sticks to the side of the bowl, add flour, 1 teaspoon at a time and process until the dough forms the desired rough ball.

Turn the dough ball and small bits out onto a dry work surface.  Press together, making a smooth ball. 

Press down to create a tight disk.   Cover with plastic wrap and set aside for at least 15 minutes.

Now, cut about one-sixth of the dough from the ball and flatten into a small disk.  Re-cover the remaining dough.

Run the dough through the widest setting of a manual or automatic pasta machine.  Bring the ends of the dough toward the middle and press down to seal.  Now, repeat and run the dough through the machine again.  Repeat the process using a more narrow setting each time until you can see the outline of your hand through the dough.

Next, change the roller and run the dough through the cutter.    Hold a plate under the cutter to catch and drape the noodles.   Then, hang the noodles on a dryer rack, or whatever you have to hang the noodles to dry.

Repeat this process for each section of the dough.

When all of the noodles have been cut, add them to a sauce to cook immediately, or allow them to dry and add to boiling water later in the day.  If boiling, they should be done in 8 to 10 minutes. 

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