Pasta > Italy > Pappardelle >
Homemade Egg Noodles
2 C all-purpose flour
3 egg yolks
2 tsp. salt
1/4 to 1/2 C water
3 quarts water (for cooking)
Pinch of salt (for cooking)
Add measured flour to a mixing bowl. Make a well in center of the flour, then add egg yolks, whole egg and salt. Using your hands, mix the egg into the flour. Add water one tablespoon at a time, mixing after each addition. Only add enough water to form the dough into a ball.
Turn the dough onto a floured surface and knead until smooth and elastic. Cover with a tea towel and let rest for ten minutes. Divide dough into quarters, rolling each quarter one at a time. Cut dough crosswise into 1/8 or 1/4-inch inch strips. Spread strips on a tea towel or cutting board to dry. In a large pot, bring three quarts of water to a boil, adding a pinch of salt. Cook noodle strips in boiling water for twelve to fifteen minutes. Drain thoroughly.
Uses: Add to soups, stews or use with Beef Stroganoff, Chicken Noodle Casserole or Noodle Pancakes.
Variation: Spatzli (Swiss Egg Noodles).
Recipe featured in the Food Fare Cookbook.
Food Fare Culinary Collection: Italian Cibaria
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