Home-Made Noodles
Making your own noodles at home is easy. It just takes a little time, but your efforts are so worth it. These taste so much better than the ones you buy at the store. You can roll the noodles out by hand with a rolling pin, or you can use a pasta maker machine.
Ingredients
3
eggs
3 tablespoons milk or water
1 tablespoons olive oil
1 teaspoon baking powder
2 cups flour - approximately
1/2 teaspoon salt
Directions
In a bowl, beat the eggs until frothy. Add the milk and olive oil. Beat until the mixture is thoroughly combined.
Sift flour, salt, and baking powder onto a
large cutting board. You can also use the top of your clean counter. With your hands,
form a well in the center of the flour. It needs to be big enough so when you
add the liquids in the center, it does not run over the top of the flour.
Pour
the liquid ingredients into the well. Using your fingers or a fork, pull
in some of the flour from the inside of the well and mix it with the
liquid. You want to keep the outside of the flour ring intact until the
egg mixture is thickened so it won't run away Continue
mixing in the flour until you have a stiff dough. It is important to
dust your hands and work surface with flour to keep the dough from
sticking.
Tips: The humidity in the air when you are making noodles can cause the dough to be too wet, or too dry. If the dough is too sticky, knead in more flour. Sometimes the dough becomes
too dry to knead properly. When this
happens, add water in 1-teaspoon increments until the dough holds together.
Continue
to knead the dough for approximately 6 minutes, or until the dough is
smooth and elastic. Sprinkle the work surface with flour to keep the
dough from sticking as you work. Don’t add too much flour that the dough
is dry. You want it to be slightly sticky. How do you know when it has
enough flour? By touching the dough with your fingers. You’ll want the
dough to stick to your fingers, but release cleanly away when you pull
away.
If possible, wrap the dough in plastic wrap
and let it rest for 20 minutes. This relaxes the dough, making it easier to
roll out.
Set up your pasta machine according to manufacture's directions.
Remove
the plastic wrap and cut the dough in half. Place one of the doughs
back in the plastic wrap while you roll out the other one.
If rolling the dough out by hand. Lightly flour the surface you will be rolling the dough out on. Roll the dough into a narrow rectangle using a floured rolling pin. Place the dough
into the pasta machine and run it through the rollers. Repeat this for
five or six times at the lowest setting.
Change
the setting one number thinner. Run the dough through the pasta
machine, one time. If the dough begins to stick in the machine, dust
both sides of the dough with flour. Each time you put the dough through
the rollers, change the setting to the next thinner number. Continue
doing this until you have the pasta dough as thin as you need for your
recipe.
Now it is time to put the dough through the cutting
blades on your pasta machine.
Lay the cut pasta on a lightly floured pan or
countertop. At this time, you can cook the noodles by dropping them into boiling
salted water and cooking for about 20 minutes. Or you can leave the pasta out
until thoroughly dry. After the noodles are dry, place them in a plastic bag or large jar. Seal tightly.