Page 129 - YC Cooking School

Mastering Meat 2

yuppiechef.com/cooking-school.htm

10 steps to top-notch homemade egg noodles

1. Make your pasta dough. A good ratio for a single portion of noodle dough is 100g of
flour to one whole egg. This quick and simple recipe will allow you to whip up a variety of
pasta masterpieces in no time.

2. Once you’ve made your dough, rest it in the fridge for 10 minutes.

3. When you’re ready to put the dough through your pasta machine, remove it from the
fridge and cut it into smaller, more manageable pieces.

4. Remember to flour your dough before putting it through the machine. This will keep it
from sticking

5. Keep your pasta sheets as thin as possible, as they’ll expand when cooking.

6. Dry your pasta for a few minutes. Wet pasta may cause you problems by clogging up
the pasta machine while you’re cutting it into finer strips.

7. Flour your noodles again after cutting them and just before you put them into the pot.

8. Add the noodles to furiously boiling, salted water. Fresh noodles should take about
two minutes to cook.

9. As the noodles are cooking, move them around with a spoon to stop them from
sticking together.

1/2