Photography
julia calleo
my lavender blues
October 14, 2015
Egg Noodle (Fettucine, Ravioli, Tortellini) Recipe
Egg Noodle (Fettucine, Ravioli, Tortellini) Recipe
Ingredients
- 2 cups all purpose flour, plus extra for kneading/rolling, etc
- 3 large eggs
- Water (as needed)
Instructions
- First take your two cups of flour add to a blender or food processor and aerate.
- Next take your eggs and beat, then add to your flour mixture. Pulse until a rough dough ball forms. You may need to add water if dough is coming apart in pebbles and not forming. Add about a ¼ tsp at a time until ball is formed.
- Remove dough from processor and knead with hands on a well floured surface until a smooth ball is formed (about 2-3 minutes) Wrap in plastic wrap and let dough rest for about 30 minutes (or a couple hours longer until you are ready to make pasta).
- Roll dough out using a pasta roller. Being sure to flour every time you place dough sheet into roller. Make sure surface is also well floured. And form pasta (which ever kind you are making) Refer to your machines instructions or pasta recipe on how to roll out dough (depending on what type of pasta you are trying to create)
I got this recipe from Americas Test Kitchen and has continuously turned out great for all of my egg noodle recipe endeavors. You can go to their website and sign up / pay a small yearly fee to gain access to all of their recipes, and if you’re big into cooking, or are just starting out I highly recommend signing up!!! They even offer an online cooking school. How great is that!?
My Lavender Blues LLC
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