Pepperdoo's Homemade Noodles

[Apple]

From: Pepperdoo (some exchange left as "notes")
Message #29
02/06/10 08:50 PM
Here's my homemade noodle recipe:

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil
Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended.
Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough.
Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking.
To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft. Yield: 10 servings. Freeze uncooked noodles in serving-size portions to enjoy months later. Defrost and cook according to directions above.

(from)--apple
Message #30
02/06/10 09:38 PM
Pepperdoo: Will any other oil work (EVOO or vegetable?) I don't have any canola but lots of the others, homemade noodles sound so good. Are they similar to store bought noodles or more like really thin dumplings?

(from) Pepperdoo
Message #31
02/06/10 10:04 PM
You can choose any oil to work with but each oil will alter the taste of the noodles. I chose canola oil because somwhow it brings out the richness of the egg yolks.
They are not like store bought, just heartier and more satisfying. Best of all, it only costs less than 50 cents to make a whole batch.

[Savoir Faire-Demogague in NJ]

I love making fresh pasta. I have an annual ritual of making it once per year in the summer at my shore place. I have a hand cranked pasta machine there. I usually make a big day of it, with wine, cheeses, crackers, other noshes.
It is a fun project to do with someone.
Nothing like freshly made, home-made pasta...so light...