Egg Noodle Dough
|Sifted flour||3 Cup (48 tbs)|
1. Place the flour in a bowl, add the unbeaten eggs and mix with the hands until the dough can be gathered into a rough ball.
2. Turn out on a smooth surface and knead until all the crumbly particles have been incorporated. The dough should be very stiff. If necessary, work a little additional flour into the mixture. It should be stressed that the addition of more flour may be essential.
3. Divide the dough into thirds and, using one portion at a time, roll with a floured rolling pin into a very thin sheet. Let stand, covered with a towel, one-half hour or more. Roll the sheet of dough as for jelly roll and cut into strips of desired width. Lay out to dry well, and store until needed.
4. The noodles may be made in a pasta machine. To do this, divide the dough into thirds and press each into a flat rectangle. Use one piece at a time, keeping the remainder covered to prevent drying. Set the dial on the machine for the widest opening (No. 10) and run the dough through several times, gradually decreasing the size of the opening. As the strip of dough lengthens, fold it in half for each successive rolling. Use the No. 2 setting for the final rolling for cannelloni and ravioli. For noodles, use a No. 3 or 4 setting.
5. Shape and fill the dough immediately for cannelloni or ravioli. Let it dry briefly before running through the noodle cutter.