These homemade wide egg noodles are a testament to simple, high-quality ingredients coming together to create something truly special. Using semolina flour for structure and a combination of whole eggs and yolks for richness, this dough yields noodles that are vibrant yellow and incredibly satisfying to eat. The texture is firm yet tender, perfect for holding onto hearty sauces or standing alone with a simple butter and parsley finish. While making pasta from scratch might seem daunting, the process is therapeutic and rewarding. These noodles cook in just minutes, making them an excellent choice for weeknight dinners when you want a touch of luxury without the wait. They pair beautifully with creamy mushroom sauces, light tomato broths, or simply browned butter and fresh herbs.
Wide Egg Noodles
Description
These homemade wide egg noodles are a testament to simple, high-quality ingredients coming together to create something truly special. Using semolina flour for structure and a combination of whole eggs and yolks for richness, this dough yields noodles that are vibrant yellow and incredibly satisfying to eat. The texture is firm yet tender, perfect for holding onto hearty sauces or standing alone with a simple butter and parsley finish. While making pasta from scratch might seem daunting, the process is therapeutic and rewarding. These noodles cook in just minutes, making them an excellent choice for weeknight dinners when you want a touch of luxury without the wait. They pair beautifully with creamy mushroom sauces, light tomato broths, or simply browned butter and fresh herbs.Ingredients
Directions
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Place semolina flour in a large bowl and make a well in the center.
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In a small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt, and 12 tablespoons cold water; whisk until blended.
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Pour the egg mixture into the well in the flour.
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Stir with a wooden spoon, gradually incorporating flour from the sides, until the mixture clumps together and forms a dry, firm ball.
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Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
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Cover dough with a damp cloth and let rest for 15 minutes.
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Divide dough into 4 equal pieces; cover 3 pieces with the damp cloth.
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Flatten one piece of dough by hand, then feed through a pasta machine at the widest setting, folding it in half lengthwise between passes, for 3 passes.
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Reduce the machine setting and roll the dough through once at each setting, ending at the second-thinnest setting.
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Trim dough sheets into 12-inch lengths and cut into wide strips using a fettuccine blade or knife.
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Fluff strands to separate and lay them on floured trays or racks.
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Repeat the rolling and cutting process with the remaining 3 pieces of dough.
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Bring a large pot of water to a rapid boil and add 1 tablespoon of salt.
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Cook the fresh noodles until al dente, about 3 minutes.
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Drain in a colander and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1150.1kcal
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 1.8g9%
- Cholesterol 139.9mg47%
- Sodium 52.5mg3%
- Total Carbohydrate 228.4g77%
- Dietary Fiber 8.1g33%
- Sugars 1.3g
- Protein 34.9g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
