Master Recipe: Egg Noodle Dough
Andy Anderson !
That’s a lot of versatility, for such a simple recipe… But, more on that later.
So, you ready… Let’s get into the kitchen.
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- 2 1/2 c
- all-purpose flour, plus additional for dusting
- 1/4 tsp
- salt, kosher variety
- 3 large
- 3 large
- egg yolks, reserve egg whites
5Chef’s Note: When I’m making egg-noodle dumplings, or noodles for chicken soup, I like to add about a 1/4 teaspoon of white pepper. It gives the noodles just a bit of a bite that really enhances the soup.
If I were to speculate, I would say that using white pepper in pasta is more of an "American" addition to the recipe.
6Types of Flour
The type of flour you use will determine the consistency of the pasta you are making. In this recipe we are using good ole’ all-purpose flour, mainly because it makes dang good pasta, and you probably have a bag or two of the stuff sitting in your pantry. My Aunt Josephine used all-purpose, and that’s good enough for me.
But let’s take a minute and reference the three types of flour you are likely to encounter in your pasta-making excursions.
1. All-Purpose: Makes good pasta that is easy to knead, and holds up in a variety of situations.
2. 00-Fine Milled: Makes pasta that is easy to work, and produces a very silky result that can be rolled out very thin without tearing.
3. Semolina: Depending on the type of pasta/sauce combination you’re making, you might add a bit of semolina to the flour base. The semolina adds a rough exterior to the pasta and helps thin sauces cling better to the noodles.
11Where’s the Water? Well those sneaky little chickens hid the water in the egg whites. So save the additional egg whites, and if your dough appears a bit dry, add a bit more egg white (a little at a time), until the dough comes together. Adding just plain water to pasta can make the final results a bit mushy… at least to my tastes.
17Chef’s Note: There is a lot to be said for experience when kneading dough. It needs to "feel" elastic and springy; plus it should not stick to your hands.
At the beginning of the process, it might start out a bit sticky, so you may need to add a bit more flour… but just a small amount at a time. Remember it should be smooth, elastic, springy to the touch, and not stick to your hands.
30Roll out into thin sheets of 1/8 inch (.3cm), or slightly thinner, and use in making lasagna. If you’ve never had lasagna with thin homemade noodles, you are in for a treat. The ultra thin noodles allow for the flavors of the meat and cheese to subtlety blend together, in a beautiful way. This is something store-bought noodles cannot accomplish.
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