Egg Noodles

Rolling out egg noodles

The other night we made Egg Noodles from scratch and it was a lot of fun!  Also, it wasn’t difficult and quite kid friendly (Evaline was a great help- honestly).

2 cups flour

4 eggs

1 T olive oil

1 t salt

In a bowl, mix flour and salt.  Make into a volcano and add the oil and eggs into the center.  With a fork mix it all together.  On a lightly floured surface knead until stretchy about 10 minutes.  Wrap the dough ball in plastic and refrigerate for 1 hour. 

Divide into quarters.  Roll each out into 1/16-inch-thick strip, 4 inches wide and as long as possible.  Let dry while you roll out the remaining dough.

Roll up lengthwise and cut into slices.  Unroll and drape over drying rack 30 minutes before cooking.  Cook in boiling salt water for 2 to 3 minutes.   

Evaline was great at unrolling the noodles.

 

Anne’s notes:

1.  I used a rod to dry the noodles

2.  My noodles were a little thicker; therefore I cooked them for about 5 minutes (I tasted for softness)

3. I used a scissors to cut the rolls

4. Evaline (my 2 year old) was fantastic at unrolling and hanging the noodles on the rod to dry

Sauce

In a Cuissnart (or any food processor) combine and process

1 cup arugula

a sprig of basil

3 garlic scapes

a couple sprigs of parsley

½ olive oil

¼ red wine vinegar

¼ balsamic vinegar

To serve:

Dinner is ready!

Put noodles on plate, cover with sauce and a dollop of plain yogurt. Garnish with a basil leaf.  It was really delicious and filling.  This dish received thumbs up from the whole family.