These noodles are characterized as being very rich and bright yellow. To add that homemade touch, cut the noodles by hand with a sharp knife and make about half an inch wide.
1 cup of semolina
3 cups fine ground Durham flour
1 teaspoon salt
3 eggs organic brown eggs
6 egg yolks from organic brown eggs 2 tablespoons of water
3 cups fine ground Durham flour
1 teaspoon salt
3 eggs organic brown eggs
6 egg yolks from organic brown eggs 2 tablespoons of water
Make a well in the flour and add the rest of the ingredients by combining with a fork. Finished kneading by hand by pushing the dough away with the heal of your hand. Gather into a ball in knead well. Cover with plastic wrap and left rest 15 minutes. Using a pasta machine, pinch off a fist size clump and run in repeatedly through the pasta machine on the thickest setting until completely ductile and silky. Now roll to desired thickness usually as thin as possible. Switch attachment to a fettuccine cutter and slit noodles lengthwise. Repeat until all noodles are done. Dry noodles on hanger on a broom a handle or drying racks.
Allow to dry for about 2 hours before cooking.
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