Semolina Egg Noodles
Easy to make this artisanal pasta, is handmade with only three main ingredients: semolina flour, water and eggs. Dried in the sun, added to your favorite dishes and served to your family as your culinary masterpiece.
I don’t recall having a store purchased egg noodles when I was growing up. All our dumplings and other pasta dishes were mastered under our roof. There was no cooking classes online, everything we’ve learned was from watching our parents do. This is the best culinary internship that you possible can have.
Semolina is hard, high protein flour often used for the best-quality macaroni products.
Make your own special handcrafted noodles at home. Enjoy a unique and authentic meal prepared with care and creativity.
Semolina Egg Noodles Recipe:
by Zosia Culinary Adventures March 03
Yield: approximately 550 g egg noodles
Preparation Time: 1.5 hour
Ingredients:
500 g semolina flour
3 large eggs, lightly beaten
1/2 cup lukewarm filtered water
1 tablespoon sunflower oil, optional
sea salt
all purpose flour for dusting
Instructions:
Lightly beat the eggs.
Place flour onto the pastry board (or directly onto the table), make a hollow and pour in the egg mixture, add the oil.
Mix all the ingredients and knead the dough until all the ingredients are thoroughly combined.
Work the dough with your hands for 5 minutes or until it becomes smooth and elastic. If the dough feels too dry, add an additional 1 tbsp of water.
Place the dough in the bowl, cover with thick tea towel or plastic bag and let is rest for an hour.
Flour the working table. Cut the dough into four equal portions. Roll each piece into a thin sheet.
Sprinkle each dough sheet with flour and leave to dry for half an hour. If it is a summer day, you could let them dry in the sun, if you wish. Kids or your grandchildren would probably love to experiance that. You can place the sheets on the parchment lined baking pans or linen tablecloths lightly sprinkled with flour.
Roll the semi-dried noodle sheets into rolls with a diameter of about five centimeters and cut diagonally into thin strips, again you can cut anyway you like it.
Sprinkle cut pasta on the floured pastry board (table) and leave it to dry again for a quarter of an hour.
Fill a large(5 liter) stockpot three-fourths full with water. Add enough salt to make it almost taste like as salty seawater, and bring it to boil.
Drop in the noodles, stir with wooden spoon to prevent them from sticking together, and cook until tender and it floats to the top, 4 to 5 minutes.
Drain the noodles and serve them as desire or toss with a little oil and save until needed. I recommend to use them for the chicken noodle soup recipe.
Enjoy it!
