I love to spend the day in the kitchen cooking, that seems pretty obvious, no? Throw in a gal pal (did I just write that?) and life is pretty much perfect. Good food, gossip and an ice cold Greyhound compliments of Gils...Yes, please.
This was Gillian's first foray into noodle making and she did a damn fine job. The noodles were toothsome and tasty and didn't need much in the way of sauce. We went with a quick saute of garlic and zucchini. Make these to impress someone. Seriously, homemade noodles, that's pretty special. Just like Gillian.
Hand rolled egg noodles
1 cup flour
1/2 t salt
2 large eggs, lightly beaten
- In a large work bowl, combine flour and salt and make a well in the center. Pour the eggs into the well and, using a fork, gradually incorporate the flour into the eggs. Continue until the dough comes together. It will be wet dough and look shaggy; not to worry.
- Turn dough out onto a well-floured surface and with well-floured hands knead until dough is smooth and no longer sticky. Wrap in plastic and refrigerate for at least 30 minutes or as long as 24 hours.
- Using half the dough at a time, on a well-floured surface, roll out the dough, making sure to rotate it after each pass of the rolling pin to prevent sticking, until it is about 1/8 inch thick. Don't be afraid to add flour.
- Using a sharp knife or a pizza cutter, cut dough into whatever shape you like. Whatever you chose, try to be consistent in size and shape so the cooking time for your noodles is the same. Place cut noodles onto drying racks to air dry. Use immediately or dry until hard and store in an air tight container for a few days.
- To cook, bring a pot of water to boil, salt water and add noodles. Cooking time will vary. I would recommend that you start checking after about 3 minutes. Gillian's took about 4 minutes.
- Serve with whatever sauce you like. We sauteed garlic in olive oil, added thinly sliced zucchini and about a 1/4 cup of the cooking liquid, turned the heat off, covered to steam and added the noodles when they were ready. Yum!