TRY IT YOURSELF
Egg noodles
SERVES 4 (about 400g)
PREP 30 mins plus 45 mins resting
COOK 2 mins EASY V
275g extra strong white bread flour
3g salt
2 egg yolks corn flour, for dusting
You will need a pasta machine
1 Put the flour in a bowl and stir in the salt. Measure 110ml water into a jug, then add the egg yolks and beat together.
2 Gradually stir the wet ingredients into the flour mixture until it comes together into a rough ball. Cover the bowl with a damp tea towel and leave to rest for 15 mins.
3 Clamp your pasta machine firmly to your worktop – the dough is extremely hard. Remove the dough from the bowl. Press a rolling pin firmly onto the dough, section by section, until it’s thin enough to pass through the machine on its widest setting. Feed the dough through the roller. If the sheet separates or has holes, don’t worry. 4 Pass the dough through the roller again (still on the widest setting), and repeat this step until you have one complete, hole-free sheet of dough. Reset the machine to the next narrowest setting and pass the dough through, then reduce the setting to the third narrowest level, and feed the dough through again.
5 Fold the dough in half lengthways, and pass it through the machine on the widest setting. Repeat this sheeting and folding process until you have a smooth sheet of dough
– don’t worry if the edges are dry and cracked. Gently fold the sheet in half, cover with a tea towel, and leave to rest for 30 mins."
6 Unfold the sheet and pass through the pasta machine to the final desired thickness. Cut into noodles (choose number 4 for a thick noodle, 5 for medium and 6 for thin).
7 After the dough has been passed through the cutting attachment, lightly dust the noodles with some cornflour to keep them separate.
8 Cook the noodles in a pan of boiling salted water until al dente, about 11/ 2- 2 mins. Serve in your favourite sauce or soup. Will keep in the fridge for up to four days.
PER SERVING 300 kcals • fat 5g • saturates 1g • carbs 52g • sugars 0.3g • !ibre 2g • protein 11g • salt 0.8g