Yolkless Noodles

Recipe by Carole Reu
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READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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