Simple Egg Noodle Doughs

Name: Simple Egg Noodle Doughs
Cuisine: French
Ingredients: ¾ cups pasta flour (semolina); ¾ cups pasta flour (semolina); Whole-egg pasta (FFR); 1¼ cups unsifted unbleached all-purpose flour; 2 tablespoons water or more as needed; 2 teaspoons olive oil; 3 large egg whites; Egg white pasta (FCR); ½ teaspoon salt; 3 large eggs, well beaten; 2¼ cups unsifted unbleached all-purpose flour

Preparation info

Each recipe yields about 1 pound or
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

In the recipe instructions, eggs means whole eggs or egg whites mixed with water and oil, and flour means all-purpose flour or all-purpose flour mixed with semolina. These are not my favorite doughs, but they are the simplest to start with; you will find better doughs in the recipes that follow the pure technical explanations.

Ingredients

Whole-egg pasta (FFR)
2¼ cups unsifted unbleached all-purpose flour
3 large eggs, well beaten

Europe
France
Pasta
Vegetarian
Mediterranean

Method

Stage 1: Forming the Dough and Initial Hand Kneading

Place ¼ cup of the flour in a small bowl so you can rub your hands with it if need be.

Sift the remaining flour(s) onto a counter or, even better, a wooden table-top. Make a well in the flour, then add four fifths of the total volume of the eggs and the salt to the well. Set aside the remainder of