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READY IN:
SERVES:
8
YIELD:
14 oz. fresh pasta
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add to the dry mixture. Mix well.
  3. Sprinkle kneading surface with 1 Tbsp of the remaining flour.
  4. 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.
  5. Cover and let the dough rest for 10 minutes.
  6. Divide dough into 4 equal portions.
  7. On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
  8. Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
  9. Shake the strands to separate and cut into 2 to 3" lengths.
  10. If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
  11. Cut into 1/4" wide strips.
  12. Cut strips into 2 to 3" lengths.
  13. To store cut noodles, spread them on a wire cooling rack.
  14. Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
  15. Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
  16. 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.
  17. Drain noodles well.

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