Tastes Like Chicken! Recipes
(From Chicken Recipes Compiled Since 1992)

Egg Noodles (Pasta all'Uovo)

Category: Main Dishes

Servings: Makes 24 ounces uncooked noodles

Description: Semolina is an excellent choice when making pasta as it gives structure and elasticity to pasta dough, allows the dough to dry faster and is more tender and less gummy when cooked.

Ingredients:

• 3 C semolina or all-purpose flour
• 4 jumbo eggs
• 1/4 t salt
• 1 t olive oil

Instructions:

1. Place flour in mound on surface or in large bowl. Make well in center of flour. Add remaining ingredients. Mix thoroughly with fork, gradually bringing flour to center, until dough forms.
2. Knead on lightly floured surface about 15 minutes or until smooth and elastic. Cover with plastic wrap or foil. Let stand 15 minutes.
3. Divide dough into 4 equal parts. (Wrap unrolled dough and refrigerate up to 2 days. Let stand at room temperature 30 minutes before rolling.)
4. Manual pasta machine: Flatten dough to 1/2-inch thickness. Feed through rollers at widest setting, folding into thirds, repeating 8 to 10 times. Feed through narrower settings until 1/8- to 1/16-inch thick. Cut into strips.
5. Hand rolling: Roll dough into rectangle 1/8- to 1/16-inch thick. Loosely fold into thirds. Cut into strips.
6. Drying and Cooking: Shake out strips. Arrange in single layer on floured towels or hang to dry. Let stand uncovered 30 minutes. Cook in boiling salted water 2 to 4 minutes, until al dente. Drain but do not rinse.