Ingredients Pasta + Noodles Parsley Egg Noodles Be the first to rate & review! This basic recipe for fresh egg noodles is studded with bright green parsley. Serve the noodles simply buttered, or with this Squash-and-Tomato Sugo. By Vicky Bennison Vicky Bennison Instagram Vicky Bennison is the creator of Pasta Grannies, a YouTube channel devoted to the art of handmade Italian pasta and home cooking and the women who uphold those traditions. She has published several cookbooks on Italian and Spanish cuisine, including the James Beard Award-winning Pasta Grannies the Cookbook (2019). Food & Wine's Editorial Guidelines Updated on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 40 mins Total Time: 2 hrs 40 mins Yield: 4 to 6 Ingredients 1 3/4 cups all-purpose flour (about 7 1/2 ounces), divided, plus more for dusting 1 1/2 cups semolina flour (such as Bob’s Red Mill) (about 7 3/4 ounces), plus more for dusting 2 large eggs 4 large egg yolks 1/4 cup finely chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil 2 to 4 tablespoons water Directions 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. 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. 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. 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. 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. 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. 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. 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. Rate it Print