Victor Protasio
Active Time
40 MIN
Total Time
2 HR 40 MIN
Yield
Serves : 4 to 6

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.

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Step
Step 5    

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.

Step 6    

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.

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