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I like using semonilla flour instead of regular flour. I get it at the grocery store or at an Italian market.
Basic Egg Noodle Pasta
3 lg eggs
2 T waster
2/14 c sifted flour
Break eggs into a glass measuring cup. Add water. Carefully check to see that the total liquid amount is 3/4 cup. If less add additional water 1 tsp at a time until amount is reached. Place flour on the counter and make a well. Pour egg/water mixture into the well. Mix with a fork in a circle until the egg/water mixture is mixed in. Knead for 2 minutes. Cover with plastic wrap and let dough rest for 15 minutes before using.
TOH field editor for Wyoming
My kind of recipe. I am going to look for that semolina flour.
Susan-Serving as a Taste Of Home Field Editor since 2009
Storebought just never ever tastes as tender.
I use 2 cups of regular all pupose flour and 1/4 cup semolina. I love homemade pasa. You are right, there is no comparison to store bought.
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