Description
This Italian Noodles recipe provides an easy and authentic method to make fresh homemade pasta from scratch. Using simple ingredients like all-purpose flour, eggs, salt, and olive oil, you can create delicate noodles such as fettuccine or tagliatelle. The dough is kneaded until smooth, rested, rolled thin, cut into shapes, and then boiled to perfection. Serve these noodles with your favorite sauce for a delicious, classic Italian meal.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- 1 tablespoon olive oil
- Water (as needed)
Other
- Semolina flour (for dusting)
Instructions
- Prepare the flour mixture: In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour to prepare for adding wet ingredients.
- Add eggs and oil: Crack the eggs into the well and add the olive oil. Use a fork to gently whisk the eggs and oil, gradually incorporating the flour from the edges of the well, combining everything into a rough dough.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-10 minutes until the dough becomes smooth, elastic, and no longer sticky. Add a little water if the dough is too dry.
- Rest the dough: Wrap the kneaded dough in plastic wrap and allow it to rest at room temperature for approximately 10 minutes. This rest helps relax the gluten, making the dough easier to roll out.
- Roll out the dough: Divide the rested dough into smaller portions. Roll each portion out on a floured surface using a rolling pin or pasta machine to your desired thickness for noodles.
- Cut the noodles: Dust the rolled-out dough with semolina flour to prevent sticking. Use a sharp knife or pizza cutter to slice the dough into your preferred noodle shapes, such as fettuccine or tagliatelle.
- Boil the noodles: Bring a large pot of salted water to a rolling boil. Add the freshly cut noodles and cook for 2-4 minutes until they float and are tender but still al dente.
- Drain and rinse: Drain the noodles in a colander and rinse briefly under cold water to stop the cooking process and prevent clumping.
- Serve with sauce: Toss the noodles with your favorite sauce, ensuring they are well coated, and serve immediately for the best flavor and texture.
Notes
- If the dough feels too dry, add water gradually, one teaspoon at a time.
- Resting the dough is crucial for making it more stretchable and easier to roll out.
- Semolina flour is used as a dusting agent to prevent sticking and adds texture to the noodles.
- Cook noodles until just tender to avoid overcooking; fresh pasta cooks much faster than dried pasta.
- Feel free to customize the thickness and width of the noodles according to your preference.
