Wide Egg Noodles

READY IN: 1hr 35mins
YIELD: 2 pounds




  • Place semolina in large bowl.
  • In small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt and water and pour into flour.
  • Stir with wooden spoon until the flour clumps together and forms a dry, firm ball.
  • Knead 5-7 minutes, until smooth.
  • Dough should be quite stiff.
  • Cover with a damp cloth and set aside to rest 15 minutes.
  • Divide dough into 4 equal pieces.
  • Set 3 pieces aside, under cloth, and begin rolling fourth.
  • First flatten by hand.
  • Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns.
  • It should be smooth and wide as the rollers.
  • Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting.
  • Trim dough into 12-inch lengths, dust and flour, and cut with fettucine blade.
  • Fluff strands to separate and set aside on floured trays.
  • Repeat procedure with remaining 3 portions.
  • To cook fresh noodles, bring about 3 gallons water to a rapid boil with 1 T salt.
  • Cook pasta until al dente, about 3 minutes.
  • Drain in a colander and serve.
  • If making in advance, immediately transfer to a large bowl of ice water and chill.
  • Drain and place in a plastic container.
  • Toss with a tablespoon or two of olive oil and store in refrigerator until ready to use.
  • Finished pasta can be reheated in a shallow pan, on top of stove.
  • Combine with 1 T oil, 3 T water, or a scant 1/4 cup cream.
  • Warm over moderate heat, adding 1/4 cup chopped parsley, shaking pan to avoid scorching.