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Egg Noodles

Monday, February 8, 2010
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Yield 6 to 8 servings


2-1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon olive oil or butter


In KitchenAid bowl, mix together the flour and salt. Add the beaten egg, milk, and butter. Knead dough with dough hook until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
Can be done by hand in large mixing bowl.

Roll out then cut using KitchenAid pasta roller.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Toss with seasoned flour. Allow to air dry before cooking.

Cook fresh pasta until al dente in a large pot with boiling salted water or stock. Cook separately and add to soups at the end.

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