Tuesday, February 03, 2015

Egg noodles from Betty Crocker

This recipe made a beautiful, easy to work dough, and the noodles were delicious! I made it in my food processor and it was a snap,

Ingredients

2
cups all-purpose flour
1
teaspoon salt
3
large egg yolks
1
large egg
1/3
to 1/2 cup water


  • In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.) Or place all ingredients in a food processor and process until it forms a ball.
  • 2Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
  • 3Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water with enough salt to make the water taste salty to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

No comments:

Post a Comment