Homemade Egg Noodles

I recently used my pasta attachment for my Kitchen Aid for the first time and the first time I used it, I didn't read the instructions, I tried to just do what I have seen done on cooking shows. My first attempt was OK, but I was on a mission to master this art.

Tonight I decided to whip out the old Kitchen Aid and try again. I am pleased to say it was a complete success and the pasta texture, thickness and taste was AMAZING!

I found this recipe on Pinterest at: http://www.examiner.com/article/homemade-egg-noodles

2 cups all purpose flour
3 large to large egg yolks
1/4 to 1/2 cup water

Using the paddle attachment, mix ingredients for 30 seconds.  Change to dough hook attachment.  Mix for 2 minutes until dough forms a ball.  Remove dough ball from mixer and knead by hand for 1-2 more minutes.  Add extra flour as needed to keep dough from sticking to surface.  Dough should be smooth and pliable.  Allow dough to rest for 20 minutes.

After 20 minutes, dough can be rolled and cut using pasta-cutting machine (use your machine’s specific directions) and can then be cooked immediately or refrigerated for cooking later.
Whether you’re using an electronic pasta-rolling machine (such as the Kitchen Aid) or you are rolling by hand, ensure that your pasta sheets remain well-floured. 

Before boiling, cut pasta can be laid on large cookie sheets to keep pasta from clumping.  Again, ensure noodles are well-floured.

Fresh pasta cooks quickly.  Thin pastas will cook in 2 1/2-3 minutes.  Thicker pastas may require 4 minutes.
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