Homemade Egg Noodles from Julia

Fresh pasta is just the most amazing way to honor our garlic harvest this year.  We made garlic butter to serve with the pasta but also fresh pesto (and of course, some roasted zucchini).  

You can half this recipe if you prefer.  This makes a large batch, possibly over a pound.  It probably took 45 minutes for just the pasta machine portion of the recipe (with 2 people working together) but it's a fun project to do together.

I'm unsure of the origins of this recipe as it comes to us from Julia, Delilah's super sweet girlfriend.

Homemade Egg Noodles

Makes maybe over a pound

2 cups flour

2 cups semolina flour

2 tsp salt

2 tablespoons olive oil

2 tablespoons water

6 eggs

Mix ingredients in order, mixing after each ingredient (including after each individual egg).  Mix until it forms a dough.  Knead (see note below).  Cover and rest for 15 minutes.  Cut dough into roughly 8 sections. 

Using your pasta machine, roll dough out to level 5 (starting at 1 and working your way up).  Dust with semolina and hang (we used our chairs).  Dust with semolina if needed then switch to the fettuccine setting (or spaghetti) and run the sheets through (cutting them first if they are very long).  Place on a tray dusted with semolina and dust them on top.

Boil water, add salt, cook in boiled water for 2 mins.  Toss with butter.

Note:

The recipe calls for kneading by hand, using a little extra flour if it's sticky.  If you choose to use the stand mixer for kneading, then add an 1/8 cup of AP flour.