Fresh Egg Noodles

By ltrodrigu

This recipe for rustic, hand-rolled egg noodles comes from chef Trevett Hooper of Legume in Pittsburgh. “When I make Italian-style egg noodles, I use more yolk and no water,” he said. “Replacing some of the egg with water—providing less fat and protein to hamper gluten development—gives these noodles more tooth.”

Ingredients

• 2 cups all-purpose flour, plus more for work surface
• 2 large eggs
• 4-6 tablespoons water

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Use an electric mixer with paddle attachment or a food processor to blend flour, eggs and 4 tablespoons water until liquid is absorbed and dough pulls away from sides of bowl. If dough doesn’t come together, add more water 1 tablespoon at a time.

Turn dough onto a lightly floured work surface and knead until smooth, 5 minutes. Wrap in plastic and let rest at room temperature 15 minutes.

On floured work surface, divide dough in half. Use a rolling pin or pasta maker to roll out both halves to the thickness of a dime (just under 1/16 inch). Let rolled dough dry on work surface 5 minutes.

Bring a 6-quart pot of salted water to a boil over high heat. Meanwhile, using a knife or pizza wheel, cut dough into 1-by-2-inch strips. Add noodles to boiling water and cook until tender, 5-7 minutes. Drain. To serve, stir in butter to taste, top with a sauce or stew of your choice, or use in the mushroom Stroganoff and haluski recipes.