Top Review by kjkvett
I think that this is an excellent recipe and it's a pity that there have been only two reviews since it was posted in August of 1999. My review will be the third review. <br/><br/>This noodle dough was very easy to make and worked as written, although today I needed less flour. The dough is great to handle and roll out. I roll and cut all of my noodles by hand as I don't have a pasta machine of any kind, and don't intend to buy any. This made a very supple, easy to roll dough.<br/><br/> I made two slight changes-I always knead my pasta dough for 15 minutes as it makes it even more supple, and I used bread flour, not a-p flour as written. Bread flour has more gluten than a-p flour and you can even make pasta without eggs with bread flour because of the higher gluten content. Pasta made with a-p flour will also be tougher than that made with bread flour. <br/><br/>I followed a new tip for the first time today: wrap the dough in plastic wrap while it's resting, and keep the resting pieces of dough in it as you roll out the rest of the dough. I have been covering it with my pastry cloth, and the plastic wrap is much better and I will do that from now on. <br/><br/>I can and do highly recommend this recipe. Thanks for posting it Carole.
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 egg whites, beaten
- 1⁄3 cup water
- 2 teaspoons olive oil
- 3 tablespoons all-purpose flour
Directions See How It's Made
- In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
- Add to the dry mixture. Mix well.
- Sprinkle kneading surface with 1 Tbsp of the remaining flour.
- Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
- Cover and let the dough rest for 10 minutes.
- Divide dough into 4 equal portions.
- On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
- Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
- Shake the strands to separate and cut into 2 to 3" lengths.
- If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
- Cut into 1/4" wide strips.
- Cut strips into 2 to 3" lengths.
- To store cut noodles, spread them on a wire cooling rack.
- Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
- Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
- Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
- Drain noodles well.