Fresh Egg Noodles (Cannelloni and Thin)
List of Ingredients
About 1 cup (or more) unsifted regular all-purpose flour
6 egg yolks
Olive oil
1/8 teaspoon salt
Salted water to cook
Recipe
Pat flour in a firm mound in a board and make a well in the center. In the well, place egg yolks, 1 teaspoon olive oil, and salt. Moving your fingertips in a circle, break yolks and gradually work in flour. Use as much flour (about 1 cup) as needed to for a firm dough.
Knead dough on a lightly floured board until very smooth and elastic, about 10 to 15 minutes (surface should spring back when lightly touched).
Cover and let rest 5 minutes.
Divide dough in 4 equal parts. Roll each into a paper-thin rectangle a little large than 9 by 10 inches.
To Prepare Cannelloni Noodles.
Cut each 9 by 10 rectangle into four 4 1/2 by 5-inch rectangles. Cover until all dough is cut to make a total of 16 noodles. Uncooked noodles can be stacked between double thicknesses of waxed paper and refrigerated overnight, or frozen.
To cook, bring about 1/2-inch salted water to boil in a large,shallow pan; add 1 tablespoon olive oil. Cook noodles without overlapping about 2 minutes, or just until tender but not soft. Lift out with a spatula and drain on cloth. Cooked noodles can be stacked between double thicknesses of waxed paper and refrigerated overnight.
To Prepare Thin Noodles
Dust each 9 by 10 rectangle with flour and place on lightly floured waxed paper. Let dry uncovered a few minutes. Roll up the 9-inch side to form a pinwheel of dough. Slice off pinwheels, about 1/4-inch wide.
Uncoil pinwheels and lay noodles strips on floured waxed paper to dry, about 30 minutes. You can freeze or refrigerate a day or do, wrapped aairtight.
To cook, bring a large kettle of salted water to a boil; add 1 tablespoon olive oil. Add noodles a few at a time, swirling the water to separate, and boil just until tender to the bite, but not soft. Dress with butter or sauce.
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