Guest recipe from Doreen Pairer
The recipe only requires 4 simple ingredients. Some additional water might need to be added if the dough is too dry. A noodle machine would be very helpful, but a rolling pin will also work.
|9 oz (225 g)||Organic wheat flour unbleached|
|1 tsp||Himalayan Salt|
|1 tbsp||Extra virgin Olive Oil|
- Mix the Salt and Flour
- Add the eggs and olive oil
- Knead the dough; add a small amount of water only if necessary
- Use a rolling pin or noodle machine to flatten the dough
- Cut the noodles to the correct size
- Dry the noodles
7. Boil the noodles
First, mix the flour and salt.
Doing this before adding wet ingredients
helps the salt be distributed more evenly
Second, add the two eggs and olive oil.
Next, knead the dough, until it is all mixed together.
If the dough is still crumbling, add some water, but only
small amounts at a time. The dough is supposed to be dry.
Step 4 Rolling pin
A noodle machine is highly recommended for this step
as it makes forming the noodles much easier.
However, if one is not available, a rolling pin can be used as an alternative.
Roll the dough until it has the desired thickness and then cut it into strips.
Step 4 Pasta Machine
Next, flatten the dough a bit by hand, and then insert it into the noodle machine.
Start at the setting that will output the thickest sheets.
After the dough is an even sheet, change the setting on the machine
so that it will output the desired thickness.
Last run it through the noodle machine’s cutting part, or cut it by hand.
Hang the noodles up to dry. They can be dried completely
and be stored in the fridge
for a few days, but preferably only dry them
for about 20 minutes and then boil them in saltwater.