Easy 2-Ingredient Homemade Noodles Recipe
Noodles come packaged in PLASTIC.
Even buying bulk noodles makes me wonder if they come delivered to the bulk shop in paper, metal or glass, or if it's actually shipped to the shop in a large plastic sack.
I personally try to eat vegetable-base pasta or gluten-free pasta. However, to keep my life simple I went with this super traditional flour and egg recipe, and it was AWESOME.
For the ingredients, the recipe recommended "high protein, finely milled Italian 00 flour." However, I just used the plain whole wheat flour we had in the pantry. I bought these eggs from a family farm roadside stand. I am lucky to have access to reliably organic and free range eggs for the rare occasion I eat eggs. Try to support local farmers or get your own hens! I will be experimenting with vegan recipes next, but wanted to give this traditional recipe a crack first.
- 2 cups flour
- 3 eggs
- 1 tsp salt
- 6 cups water
1. On a clear workspace make a mound with your flour, form a well in the centre, and crack three eggs into the well.
2. Using a fork, gently beat the eggs in the well of flour. Do not rush this, or it will get lumpy. Prevent the egg from leaking through, by heaping them up again with the side of your hand.
3. When the dough gets too thick to stir, coat your hands in flour and start to knead it. Folding it and flattening it with your palm. Scrape off the patches of dough that collect on your work surface, so they don't form hard chunks in the dough. Add sprinkles of flour to stop dough from sticking, until dough is soft, not sticky and not too dry.
4. When you end up with a nice ball that is smooth and not sticky, divide the dough into two balls and let it rest for 15 minutes under a tea towel.
5. Scrape up any sticking pieces of dough with the edge of a knife. Roll out one of the dough balls into a rectangle shape, sprinkling it with flour and flipping it over regularly to be as thin as you can make it (1-2 mm).
6. Dust both sides with flour then loosely roll up the dough from one of the narrow ends. Using a very sharp knife, slice the dough into strips as wide as you'd like your final pasta to be. Thin for spaghetti, wider for fettuccine.
7. Quickly unwind the coils and drape them over a clothes hanger, back of a chair, or towel rack to dry. Don't leave the freshly cut strips too long or they will start to stick. Repeat with the other ball of dough.
8. You can cook the pasta right away in a large pot of boiling salted water. It will take far less time than dried pasta and it will puff up deliciously! It should be firm but not chewy. You can alternatively let the strips dry for several hours and then store it for up to a week.
I made a pesto sauce with basil and lemon myrtle leaves from the garden, toasted pepita seeds (bought in bulk), lemon juice, salt, pepper, olive oil, and goats cheese. Not vegan, but yes delicious. I could have added nutritional yeast instead of goats cheese. I sautéed cauliflower and broccoli in the sauce, then added the pasta!
I love how quitting plastics has opened me up to so many new tastes, recipes, and skills.
p.s. I found a nice vegan pasta recipe here!