When eating pasta, freshly made noodles make the dish 100% better.
I have always felt this way, but most people will not take the time to make noodles from scratch.
There is a perception that it is complicated and time consuming.
It is certainly not complicated. Fresh pasta is generally just a few ingredients. Salt, flour and egg. Sometimes olive oil, sometimes water.
Admittedly it is a touch time consuming, but not all that much. I have a pasta roller attachment for my Kitchen Aid Mixer. This cuts the time in half, so for the average cook it is a great option. Sometimes even for an experienced chef it is a great option!
I opted to hand roll the noodles, as the recipe called for. Using the dough in portions makes this much easier. It does take a lot of effort to get the dough thin enough.
You will know the dough is thin enough when you can see your fingers through the dough.
For the first portion, I did roll the dough as a jelly roll before cutting. I did not do this for the subsequent portions. It’s too time consuming to unwind the strips.
I opted to fold the dough in half, then in half again. It cut just as well but was much simpler to undo the folds.
The noodles had a nice richness with all the egg. I served them with the Italian Meatballs With Mushroom Sauce. The noodles stood up wonderfully with the mushroom sauce.
You should absolutely try to make your own noodles. They are absolutely worth the time and effort!
HOMEMADE NOODLES
3 Egg Yolks
1 Whole Egg
3 Tablespoons Cold Water
1 Teaspoon Salt
2 Cups Sifted Flour
Mix salt with flour. Stir beaten egg yolks and egg into flour. Slowly add water, kneading with hands until smooth. Rest 20 minutes. Roll dough in portions until paper thin. Roll up jelly roll fashion and cut to desired width. Unroll and hang or lay flat to dry. Cook in boiling salted water for 5 to 7 minutes. Can be stored in an airtight container.
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