Wide Egg Noodles
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Wide Egg Noodles
  Noodles    Eggs  
Last updated 6/12/2012 12:59:31 AM. Recipe ID 22503. Report a problem with this recipe.
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      Title: Wide egg noodles
 Categories: Toohot
      Yield: 4 Servings
      5 c  Semolina flour
      3    Eggs
      3    Egg yolks
      1 ts Plus 1 to 2 tablespoons
           Olive oil
      1 ts Plus 1 tablespoon salt
      2    To 12 tablespoons cold
    1/4 c  Chopped parsley
  Place semolina in a large bowl. In a small bowl, combine eggs, egg
  yolks, 1 teaspoon olive oil, 1 teaspoon salt, and water, and pour
  into flour. Stir with a wooden spoon until the flour clumps together
  and forms a dry, firm ball.
  Knead 5 to 7 minutes, until smooth. Dough should be quite stiff.
  Cover with a damp cloth and set aside to rest 15 minutes. Divide
  dough into 4 equal pieces. Set 3 pieces aside, under cloth, and begin
  rolling fourth.
  First flatten by hand. Then, with pasta machine at widest setting,
  roll 3 times, folding in half lengthwise between turns. It should be
  smooth and wide as the rollers. Reduce setting, rolling dough through
  once at each, until you reach the next to the thinnest setting.
  Trim dough into 12-inch lengths, dust with flour, and cut with
  fettucine blade. Fluff strands to separate and set aside on floured
  trays. Repeat
  procedure with remaining 3 portions.
  To cook fresh noodles, bring about 3 gallons water to a rapid boil
  with 1 tablespoon salt. Cook pasta until al dente, about 3 minutes.
  Drain in a colander and serve. If making in advance, immediately
  transfer to a large bowl of iced water and chill. Drain and place in
  a plastic container. Toss with a tablespoon or two of olive oil and
  store in refrigerator until ready to use.
  Finished pasta can be reheated in a shallow pan, on top of stove.
  Combine with 1 tablespoon oil, 3 tablespoons water, or a scant 1/4
  cup cream. Warm over moderate heat, adding 1/4 cup chopped parsley,
  shaking pan to avoid scorching.
  Yield: 2 pounds

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Recipe ID 22503 (Apr 03, 2005)

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