You are here

Fresh & Tasty Egg Noodles

Chef.Foodie's picture
Ingredients
  All-purpose flour 1 3⁄4 Cup (28 tbs) (Unsifted)
  Olive oil/Salad oil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2 Large
  Water 2 Tablespoon
Directions

Using metal blade, process flour, oil, salt, and eggs for 5 seconds or until mixture looks like cornmeal.
With motor running, pour water slowly down feed tube and process until dough forms a ball.
Dough should be well blended but not sticky.
If it feels sticky, cut dough in 3 pieces, sprinkle in another tablespoon of flour, and process again to form a ball.
If dough looks crumbly (this may happen if you use flour which has been in your cupboard a long time), add another teaspoon or two of water to form dough.
If food processor begins to slow down or stop (a good indication that dough is properly mixed), turn off motor and proceed to next step.
Turn dough onto a floured board and knead until it is very smooth and elastic—mixing action of food processor reduces kneading time from 10 minutes to 2 or 3.
(If you will be using a pasta machine later, it is not necessary to knead dough at all, as squeezing action of machine is equivalent of kneading.) Slip dough into a plastic bag and let rest for 30 minutes.
Then shape noodles by hand or use pasta machine.
To shape noodles by hand.
On a floured board, divide dough into 4 equal portions.
Roll out 1 portion at a time into a rectangle about 8 inches wide and 10 to 12 inches long—it will be 1/16 inch thick.
Transfer to lightly floured sheets of wax paper and let sit uncovered while you roll out rest of dough (this drying will prevent dough from sticking together later).
Starting at a narrow end, roll up each strip of dough jelly-roll fashion and cut in 1/4-inch-wide strips.
Pick up each, end of dough and unfurl the coil as you might a paper serpentine.
Cook at once, or let dry for another 30 minutes, place in plastic bag, and refrigerate for as long as 2 days.
Makes about 12 ounces fresh noodles.
To shape noodles with a pasta machine.
Divide dough into 3 equal portions.
Working with 1 portion at a time, feed dough through machine's smooth rollers, set as far apart as possible.
Fold dough into thirds and repeat feeding process 8 to 10 times (this is actually kneading).
Whenever dough appears moist or sticky, lightly flour it and sprinkle flour on rollers.
Set rollers closer together and feed dough through again.
Cut length of dough in half if necessary for easier handling.
Keep repeating feeding process, setting rollers closer together each time, until dough goes through the finest or next-to-finest setting.
Dough will double and triple in length as it becomes thinner, so cut it in half, crosswise, whenever necessary for easier handling.
Cut final strip into 10 to 12-inch lengths.
Then feed dough through blades of cutting section — it helps to have another person catch noodles as they emerge from machine.
Cook at once, or let dry for 30 minutes, place in a plastic bag, and refrigerate for as long as 2 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Method: 
Kneading
Ingredient: 
Egg

Rate It

Your rating: None
3.83421
Average: 3.8 (19 votes)