Fresh Egg Noodles

Egg noodles are great for a lasagna or sliced into tagliatelle and topped with whatever you like. They cook in a couple of minutes and can be frozen for another day if you don't use them all. I use a pasta attachment on my KitchenAid stand mixer to roll them out but, I have made them with a rolling pin. I cut them by hand for a rough, ragged noodle. I have also made a quick recipe with a few slices of prosciutto, some sun dried tomatoes, a splash of cream and lemon. The mighty pasta noodle!

You will need:

• 1 cup fine semolina
• 1 cup all purpose flour
• 3 eggs
• 1/2 tsp salt

Sauce

• 1 tsp butter/garlic butter
• 1 tsp olive oil
• 2 slices prosciutto- chopped
• 2 sun dried tomatoes in oil- sliced thin
• 3 tbsp cream
• 1 tsp lemon zest
• 1 squeeze lemon (1 tbsp)
• 1 tbsp fresh parsley-chopped
• salt/pepper
• shave Parmesan to top

Step 1: add semolina, flour, salt and 3 eggs in a food processor. Mix for 10 seconds. It will be a hard dough.

Step 2: knead the dough a few times until you form a ball. It is a dry, hard dough. Wrap in plastic and let rest 1 hour.

Step 3: divide dough in half then in half again and then half again.  I usually get 8 pieces from each ball of pasta dough.

Step 4: with a pasta roller start at the largest size and roll through until it is as thin as you like. I do not go to the thinnest setting because I want them to still have some texture and thickness. I roll them all out and then with flour in between you can stack them and slice them or you can roll them and slice them. Once slices separate them and create little nests. You can let them dry while you prepare your sauce or lasagna. I let them dry for maybe 15 minutes. Then cook in boiling water for 2 minutes and toss in your favourite sauce. 

 

In a saute pan add butter, oil and prosciutto and fry until crispy. Add remaining ingredients. Add cooked pasta to pan (always keep some of the pasta water in case you need to thin out your sauce with it) 

Shave a bit of Parmesan on top and eat immediately.