Best 3 Fresh Egg Noodles Recipes

EGG NOODLES WITH FRESH HERBS

Steps:

• Cook noodles in boiling salted water until al dente; drain and return to pot.
• Toss noodles with parsley, thyme, and butter; season with salt and pepper.

FRESH EGG NOODLES

Steps:

• Mound flour in center of a large work surface, and make a well in the center. Add yolks, eggs, 2 tablespoons water, and salt to well.
• Using a fork, beat yolks, eggs, and salt; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
• Lightly flour work surface; knead dough until smooth and elastic. Form the dough into a flat rectangle and wrap tightly with plastic wrap. Transfer to refrigerator for at least 20 minutes before using, and up to 6 hours.
• Bring a large pot of salted water to a boil.
• Unwrap dough and flatten dough into a rectangle about 1/2-inch thick. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Run dough through the machine. Fold dough in half lengthwise and repeat this step four or five times, until the dough is smooth and elastic. Cut dough in half.
• Now change the rollers of the pasta machine to the next decreasing setting, and roll out one piece of dough once without folding, keeping remaining piece covered with a clean kitchen towel. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to a baking sheet and cover with a clean kitchen towel. Repeat process with remaining piece of dough.
• Cut pasta sheets into 7-inch long pieces. Roll up each piece of pasta starting with one of the short sides; using a sharp knife, cut into 1/2-inch wide strips.
• Add noodles to boiling water and boil for 2 minutes. Drain and serve immediately.

FRESH BROCCOLI AND PEPPERS WITH EGG NOODLES

Steps:

• Bring a pot of water to a boil and add 1-tablespoon fine sea salt. Blanch noodles and toss with 1-tablespoon oil. Reserve warm pasta water.
• Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
• Add red wine and reduce by half.
• Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
• Reheat blanched egg noodles in reserved pasta water.
• In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
• Sseason with fine sea salt and fresh ground black pepper to taste.
• Serve egg noodles in warm bowls.
• Garnish with fresh chopped parsley.
• NOTE: *RIOJA Winery (Spanish Red Wine).