By Sparky | April 18, 2009
I love pasta. I love pasta in almost all it’s forms! Having experimented with several types of factory made pastas in the last month I decided to give it a go at creating my own. After having both the King and Queen of the Weekly Geek impress upon me how much better a handle-free rolling pin was I made a detour to <fancy cooking store> in the U-Village to pick up a french style Vic Firth maple rolling pin.
Following the 3:2 flour to egg ratio recommended in Michael Ruhlman’s Ratio I set out on my quest. Things got a little messy at first until I figured out how to properly dust down everything with flour. In the spirit of experimentation I kneaded half of the dough for a few minutes longer than the other half to get different textures. Once the kneading was done each half was let to rest for 15 minutes before being halved again as below.
I obviously could benefit from a little practice in rolling and cutting technique to make each individual noodle a more uniform length, but I am actually pretty pleased with how well they came out. The thick cut reminds me a lot of some of the egg noodles my grandparents would put in their Mennonite soups every day for lunch.
Once cooked in lightly salted water for 6 minutes the results were delicious. The more-kneaded dough came out to my favorite – much thicker and more substantive, a hearty egg noodle.
Check out more photos of the process and finished noodles on Flickr.
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