Basic Dough for Fresh Egg Noodles
| 2 |
Cup |
All-purpose flour |
| 1/4 |
tps |
salt |
| 2 |
|
eggs |
| |
|
Semolina or rice flour, for dusting |
1. Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden sppon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
2.Turn dough out onto a board and knead to form a ball. Flatten dough ball to 1-inch thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour ( several hours is fine.)
3. Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or past machine as thinkly as possible (but not quite paper - thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly, then cut into 1/2-inch wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina - dusted baking sheet. Refrigerate, uncovered, until ready to cook.
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