Yolkless Noodles

• Ready In: 0 mins
• Serves: 8
• Yields: 14 oz. fresh pasta

Ingredients

• 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

1. 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.
2. Add to the dry mixture. Mix well.
3. Sprinkle kneading surface with 1 Tbsp of the remaining flour.
4. 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.
5. Cover and let the dough rest for 10 minutes.
6. Divide dough into 4 equal portions.
7. On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
8. Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
9. Shake the strands to separate and cut into 2 to 3" lengths.
10. If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
11. Cut into 1/4" wide strips.
12. Cut strips into 2 to 3" lengths.
13. To store cut noodles, spread them on a wire cooling rack.
14. Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
15. Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
16. 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.
17. Drain noodles well.