Many pasta recipes call for egg yolks, which means you have to find something to do with the egg whites. I like this recipe because it uses whole eggs, which makes life easier.
2 cups flour
Mix the eggs and flour together. Alana recommends making a pile of flour on the counter, putting a well-shaped hole in the pile and cracking the eggs into the well. I envisioned 87 ways that could go wrong, so I wimped out and used the dough hook on my KitchenAid stand mixer, but you can use a bowl and fork, or the dough blade on a food processor.
Form into a ball and flatten to a disc shape. Cover and let rest at room temperature for 15-30 minutes.
Cut off a piece of the dough and keep the rest covered while you work. Roll out the dough as thin as possible, ideally with a pasta roller. It will thicken when it cooks, so thick dough means really thick noodles. You may need to sprinkle the dough with more flour as you roll it out.
One tricky part of this process is finding space to lay out the noodles so you can cut them into pieces or strips and let them dry for a few minutes. If you have a wooden laundry rack, that would work great (not an option at our house because of the dog).
This recipe makes about a pound of pasta, which will only take about 3 minutes to cook in boiling water. If you have a kitchen assistant, have them put the noodles in the water while you stir the pot to keep them from sticking together. My mom and I put all the noodles in a bowl, then dumped the bowl into the pot of boiling water. Be careful as you stir, since the water will splash.
Next time, I’ll probably add in some dried herbs. I’m also thinking this would be great in a lasagna dish. I haven’t tried this, but I’ve read that you can freeze the uncooked pasta, and then cook it directly from the freezer.
Stats: 2 down 99 to go