Fresh Egg Pasta

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Combine these delicious egg noddles with chicken or beef for a meal everyone will love.

Ingredients

Directions

Sift flour onto clean work surface or into large bowl.  Make a well in center of flour and pour 2 lightly beaten eggs, oil, and salt.  Mix the wet ingredients gently with fork. Gradually add the warm water and slowly mix the dough completely until soft enough to handle.  If dough is too dry, slowly add a little more warm water, drop by drop.  If dough is too wet, sprinkle with more pasta flour.  Knead until dough is smooth and elastic, about 10 minutes.  

To keep or freeze, dust pasta with flour and dry on baking sheet for at least 1 hour.  Store in airtight container in refrigerator (3 days) or freezer (3 months). Too cook bring a large pot of salted water to a boil, add pasta, and cook 2-3 minutes (3-4 minutes for frozen) or until desired tenderness. Drain and serve warm with sauce.
 
Some people prefer to use 1/2 all-purpose flour and 1/2 pasta flour.


4-6 servings Print this Recipe

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