Homemade Noodles
As a child, when I would venture into my grandmother’s kitchen on the day she was making homemade noodles, I was always fascinated with how this was done.
Ingredients:
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2 large eggs
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1/4 cup of water
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1 tablespoon of oil
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1/2 teaspoon of salt
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2 cups of flour
Instructions:
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In a large bowl, she would crack two large eggs
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Add 1/4 cup of water, 1 tablespoon of oil and 1/2 teaspoon of salt and gently combine them together.
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Next came 2 cups of flour (adding more if the dough was too sticky).
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With her hands, she gathered the dough together into a ball. Placing it on a well-floured surface, the dough was kneaded until smooth and elastic, about 5 minutes.
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It was then covered with Saran Wrap, which was invented around 1953, then let to rest for 30 minutes. This was to make the dough easier to roll.
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The next step was to cut the dough in half. Again, on a floured surface and with a floured rolling pin, my grandmother worked the dough into a 16 by 12 inch rectangle, about 1/16 inch thick, turning the dough occasionally as she worked. Cutting the dough crosswise, she would place each single strip on a clean cloth draped over the back of chairs. (Repeat this procedure with the second half of the dough.)
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She let the noodles dry for an hour or more before cooking or storing. They would last up to 2 weeks in the refrigerator, but usually didn’t, as any pasta didn’t last long in this Italian household.
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