In an effort to eat fewer simple carbohydrates, I no longer buy dried pasta. My new rule is that I can have pasta only if I make it myself from scratch. The problem is, it's way too easy to make (although it does take some elbow grease to roll out the dough).
I use a very simple recipe I cribbed from watching an episode of America's Test Kitchen: 1 cup all-purpose flour, 1 tablespoon olive oil, 1 whole egg, and 3 egg yolks. You mix the dough, wrap it in plastic wrap, and let it rest in the fridge for at least 4 hours. Cut it into 3 equal pieces, and roll each piece out to a rectangle, 6 x 20 inches. From there, you can cut it however you like. Sometimes I do just plain long noodles.
Other times I cut it into rectangles and make bow-tie pasta by pinching it together and crimping it with a fork. It depends on how much time I want to take. No matter what shape the pasta, it tastes amazing. Nothing beats homemade egg noodles.
I use a very simple recipe I cribbed from watching an episode of America's Test Kitchen: 1 cup all-purpose flour, 1 tablespoon olive oil, 1 whole egg, and 3 egg yolks. You mix the dough, wrap it in plastic wrap, and let it rest in the fridge for at least 4 hours. Cut it into 3 equal pieces, and roll each piece out to a rectangle, 6 x 20 inches. From there, you can cut it however you like. Sometimes I do just plain long noodles.
Other times I cut it into rectangles and make bow-tie pasta by pinching it together and crimping it with a fork. It depends on how much time I want to take. No matter what shape the pasta, it tastes amazing. Nothing beats homemade egg noodles.
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