I’ve had this since last Mother’s Day but have been waiting for the new kitchen to try it (what? You think I should have been able to find noodle drying space with no counters, 2 toddlers and 3 dogs?). I actually did not originally want it for noodles–I wanted it because I saw these crackers that Susan over at Wild Yeast made with one. Wow. I am terrible at rolling dough evenly and thin–what a revelation.
I am planning to try to make my grandma’s Beef and Noodles recipe soon for my Grandma’s Recipes event and homemade noodles are a must for that recipe. Grandma of course hand rolled and cut them–and was justifiably proud of her consistently thin egg noodles. So proud that I bet she would have rolled her eyes at using a roller. But I am not so proud (or good at rolling dough!) and so I settled for handcutting them after rolling them for Grandma’s handcut noodle look.
I also made a spaghetti that the kids requested. The handcut noodles went into the freezer pre-drying and we had the spaghetti for lunch. I tossed them in garlic sauteed in extra virgin olive oil and peas, and they were excellent. I can hardly wait to try more unusual pastas–and Susan’s cracker recipe.
Ta Da! Now you can either leave as is for lasagne, hand cut or shape, or put it through the roller for fettucini or spaghetti.
- 4 large eggs
- 1 tablespoon water
- 3½ cups (440 g) AP flour (whisk to break up lumps before measuring)
- ½ t salt
- Place eggs, water, flour, and salt in mixer bowl.
- Using the flat beater, mix for 30 seconds on speed 2.
- Switch to the dough hook, and knead for 2 minutes also on speed 2.
- Dump the dough onto a clean surface, as shown above. Use your (clean!) hands to bring the crumbly dough together and knead for 1-2 minutes, during which time the dough will come together in a ball.
- Let the dough ball rest for 20 minutes.
- Divide dough into 4 pieces before running through the pasta roller.