Egg Yolk Noodles Recipes

Steps:

• Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
• With hands, thoroughly mix egg into flour.
• Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
• (Add only enough water to form dough into a ball.).
• Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 4 equal parts.
• Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
• Roll rectangle around rolling pin; slip out rolling pin.
• Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
• Shake out strips and place on towel to dry, about 2 hours.
• When dry, break dry strips into smaller pieces.
• Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
• Drain thoroughly.

Steps:

• 1. Sift together flour, baking powder and salt
• 2. Add egg yolks, whole egg, and water
• 3. Mix until all ingredients make a dough. Fold the dough until fully mixed.
• 4. Roll out with a roller on a lightly floured table, cut into strips or use a pasta machine. Lay the noodles on a towel or hang them to dry for about 3 hours.

Steps:

• In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
• Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
• Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Steps:

• Mix egg yolks, milk, salt, and baking powder until smooth.
• Change to dough hook.
• Add flour, about 5 cups, until dough separates from bowl.
• Place on floured board; divide into 6 balls.
• Knead each ball until no longer sticky.
• Let stand 5 minutes.
• Roll into paper thin sheets.
• Let dry until no longer sticky but not crumbly; cut sheets into 2 inch strips.
• Place strips on each other and cut into desired widths.

Steps:

• In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
• Add to the dry mixture. Mix well.
• Sprinkle kneading surface with 1 Tbsp of the remaining flour.
• Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
• Cover and let the dough rest for 10 minutes.
• Divide dough into 4 equal portions.
• On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
• Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
• Shake the strands to separate and cut into 2 to 3" lengths.
• If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
• Cut into 1/4" wide strips.
• Cut strips into 2 to 3" lengths.
• To store cut noodles, spread them on a wire cooling rack.
• Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
• Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
• Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
• Drain noodles well.

Steps:

• Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
• Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
• Add to broth such as chicken or turkey and cook until done.