Ingredients Pasta + Noodles How to Make Parsley Egg Noodles, According to Pasta Grannies Pasta Grannies share their secrets for perfect handmade noodles. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Published on January 31, 2020 Share Tweet Pin Email Photo: Victor Protasio Italian nonnas and their pasta recipes are the subject of writer Vicky Bennison's video series and new book Pasta Grannies: The Secrets of Italy's Best Home Cooks. She shares the women's memories and heirloom recipes, including how to craft perfect pasta at home. Every nonna has her own secrets, specific to the tiny regions throughout Italy. In the north, thick, chewy noodles go with buttery sauces, while in the south, olive oil–based sauces cling to spiral shapes. Wherever on the boot grannies are making pasta, one fact is fundamental: They do it by hand. Making fresh pasta requires carefully chosen tools and ingredients. A wooden board or tabletop for mixing, kneading, and rolling the dough is key; the porous surface helps control the moisture of the dough. The flour quality and type is also important; its grind and protein content will affect the texture of your noodles. But most important? Get your hands in the dough and learn by feel. So, gather a mound of flour and crack a few eggs. This basic recipe for fresh egg noodles studded with bright green parsley is a good place to start. Be sure to rest the enriched pasta dough for the full two hours—it is essential to achieve the perfect supple texture. Serve the noodles simply buttered, or see our recipe for Squash-and-Tomato Sugo, courtesy of the nonnas. How to Make Parsley Egg Noodles Victor Protasio 1. Make a Well Combine 1 1/2 cups all-purpose flour and semolina flour on a clean large wooden work surface. Form a 6-inch well in center. Add eggs, egg yolks, parsley, and oil to well. Victor Protasio 2. Form a Batter Using a fork, beat egg mixture until combined; gradually incorporate flour mixture from inner edges of well into wet ingredients until a smooth batter forms. Victor Protasio 3. Gather Dough Once batter is too stiff to mix with fork, use hands to work in remaining flour to form a shaggy dough. Add water, 1 tablespoon at a time, as needed to bring dough together. Victor Protasio 4. Knead and Rest Knead until dough is smooth, about 10 minutes. Wrap dough in plastic wrap, and let rest at room temperature 2 hours. Unwrap dough, and cut dough into quarters. Keep 3 dough portions covered while proceeding with next steps. Victor Protasio 5. Divide and Cover Unwrap dough, and cut dough into quarters. Keep 3 dough portions covered while proceeding with next steps. Victor Protasio 6. Flatten Dough Roll 1 dough piece out on floured wooden work surface into a roughly 20- x 12-inch rectangle (about 1/16 inch thick). The dough should be thin enough to read through. Victor Protasio 7. Roll Dough Lightly dust both sides of dough with all-purpose flour. Starting at 1 long side of rectangle, roll up dough, jelly-roll style, to form a cylinder. Victor Protasio 8. Slice and Toss Noodles Using a thin, sharp knife, cut dough crosswise into 1/3-inch pieces. With floured hands, unroll dough slices into ribbons, and toss them with 1 tablespoon all-purpose flour. Victor Protasio 9. Finish Noodles Transfer pasta to a baking sheet dusted with semolina flour; cover with plastic wrap. Repeat steps 6 to 8 with remaining dough and all-purpose flour. Cook immediately, chill in the refrigerator up to 24 hours, or freeze up to 3 weeks. Find more from the nonnas in Pasta Grannies: The Secrets of Italy's Best Home Cooks by Vicky Bennison ($21 at amazon.com) Was this page helpful? Thanks for your feedback! Tell us why! Other Submit