I was six years old when I can first remember grandma making me help put the strands of noodles on the back of a chair to help her. Amazing these strands of dough ended up being one of the most favorite homemade pasta's I can ever remember. But this was an art. I didn't have the knack that she had or patience. She could roll that dough out to perfection every time. I never seem to get this down to a science, I usually fight with the dough. I know practice makes perfect. Then, I tried the pasta machine, that was much more uniform and professional looking, however, I hated taking it out, cleaning it later, so back to cutting I went. Old fashioned and stubborn. Taurus is my sign, and very true.
Although they don't all come out the same length and size, they taste the same. So I don't care. Its worth all the fuss, mess, and time. I love these little strands of golden tender pasta dough. Always a treat. Every batch I cut was a little different its not easy to get them all the same size.
I have made both with and without semolina, my opinion is the semolina comes a little lighter in texture. Both are very good recipes. I tend to make the one without the semolina since I don't keep it in the house all the time. This happens to be with the semolina, and the first recipe on the post below as all the pictures reflect .
The dough will stretch easier if you let it rest, that's the secret she use to tell me and get it thin. Semolina will have a bumpier looking dough because of the grain.
Old Fashioned Grandma's Egg Noodles
2 cups semolina flour
2 cups flour
6 eggs, well beaten
1 tbsp extra virgin olive oil
½ tsp salt
If mixing by hand, mix 2 flours together and make a hill of flour on a clean board. Make a well in center of the flour. Beat eggs in a large bowl and add in olive oil and salt. Pour egg mixture into flour. With your hands,mix flours and liquids together and knead until you have a ball of dough., I use my kitchenaide mixer and start with the flour first. Add cold water to moisten dough, if too dry. Dough should be firm not sticky. Add more semolina if its sticky a little at a time. Make dough into shape of tennis ball size and wrap individually, this will be easier to roll out when ready. I find that smaller portions are easier to cut and manage. Cover with plastic wrap and allow pasta dough balls to rest 45 minutes to an hour. This will help the dough while stretching and rolling it out to make it easier.
To roll: Use one ball of dough at a time. Keep others underneath a covered bowl wrapped until ready to roll. Roll out on a slightly floured surface, first in one direction, then in the other to form a rectangle. When the sheet is almost translucent, it is ready to be cut.
To cut: Dust the sheets with flour to prevent any sticking. Use only one sheet at a time, keeping the others covered. Roll the dusted sheet loosely from the edge like a jelly roll. With a sharp knife cut the roll into thin slices, (1/8 inch for angel hair style or 1/4 inch for fettuccine). Unroll each noodle carefully, and place flat on a dish towel or on the back of a high back chair. Hang until ready to cook. Boil in salt water till they float to the top do not over cook. I have never saved any, we always cook them fresh.
2 cups semolina flour
2 cups flour
6 eggs, well beaten
1 tbsp extra virgin olive oil
½ tsp salt
If mixing by hand, mix 2 flours together and make a hill of flour on a clean board. Make a well in center of the flour. Beat eggs in a large bowl and add in olive oil and salt. Pour egg mixture into flour. With your hands,mix flours and liquids together and knead until you have a ball of dough., I use my kitchenaide mixer and start with the flour first. Add cold water to moisten dough, if too dry. Dough should be firm not sticky. Add more semolina if its sticky a little at a time. Make dough into shape of tennis ball size and wrap individually, this will be easier to roll out when ready. I find that smaller portions are easier to cut and manage. Cover with plastic wrap and allow pasta dough balls to rest 45 minutes to an hour. This will help the dough while stretching and rolling it out to make it easier.
To roll: Use one ball of dough at a time. Keep others underneath a covered bowl wrapped until ready to roll. Roll out on a slightly floured surface, first in one direction, then in the other to form a rectangle. When the sheet is almost translucent, it is ready to be cut.
To cut: Dust the sheets with flour to prevent any sticking. Use only one sheet at a time, keeping the others covered. Roll the dusted sheet loosely from the edge like a jelly roll. With a sharp knife cut the roll into thin slices, (1/8 inch for angel hair style or 1/4 inch for fettuccine). Unroll each noodle carefully, and place flat on a dish towel or on the back of a high back chair. Hang until ready to cook. Boil in salt water till they float to the top do not over cook. I have never saved any, we always cook them fresh.
This is a quick egg noodle recipe for two people, quick and easy to add to soup, or add sauce to, less time consuming, and no semolina. noodles are great with this dough. Use same method as above instructions for cutting.
For dough:
2/3 c flour
2 tbsp oil
1 tsp water if needed
2 eggs
1/2 tsp salt
Mix all the dough ingredients together starting with the eggs and flour. We need to make a well in the middle of the flour and drop in the eggs in the center. Combine it all together with the flour using your hands. Add the oil. Use the water if the dough is too dry. Knead for about 5-10 minutes. Then we wrap it in cloth and let it sit for an hour. This will help the dough when stretching.
Roll, cut and hang till ready to cook. Proceed as above instructions. Boil in salted water and stir and keep the noodles separated. They are cooked when they float to the top, drain and serve with your favorites sauce.
For dough:
2/3 c flour
2 tbsp oil
1 tsp water if needed
2 eggs
1/2 tsp salt
Mix all the dough ingredients together starting with the eggs and flour. We need to make a well in the middle of the flour and drop in the eggs in the center. Combine it all together with the flour using your hands. Add the oil. Use the water if the dough is too dry. Knead for about 5-10 minutes. Then we wrap it in cloth and let it sit for an hour. This will help the dough when stretching.
Roll, cut and hang till ready to cook. Proceed as above instructions. Boil in salted water and stir and keep the noodles separated. They are cooked when they float to the top, drain and serve with your favorites sauce.
