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.
How to Make Master Recipe: Egg Noodle Dough
- Chef’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.
- Types 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.
- Where’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.
- Chef’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.
- Roll 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.