Advertisement
Ingredients
2 cups all-purpose flour or 1 cup all-purpose flour and 1 cup durum flour, plus more for dusting
2 large eggs
2 large egg yolks
Nutritional analysis per serving
48 grams carbs; 123 milligrams cholesterol; 270 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 28 milligrams sodium; 9 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the flour into a food processor and put the eggs and yolks on top. Pulse until mixed, then slowly add 2 to 4 tablespoons water until the dough thickens. Remove and form into a ball. Wrap in plastic and let rest at room temperature for 1 hour.
- Step 2
Roll out the dough as thin as possible on a well-floured surface. Cut into 2 ½-inch squares. Form into bow ties by gently folding the squares and pinching them in the middle. Let the noodles dry on a floured board or sheet pan for 3 hours, then keep in the refrigerator, between layers of waxed paper in sealable plastic bags, until ready to use, up to 3 days. (Or store in freezer for up to 3 months.)
- Step 3
Bring a pot of salted water to a boil. Cook the noodles until tender, about 3 minutes. Drain and serve with kasha varnishkes (see recipe).
Private Notes