Hand-Cut Egg Noodles with Veggies
You do not need a fancy pasta roller to make good noodles at home. Just roll them thinly on a lightly floured surface, and cut them with a pizza cutter. I combined them with a frozen vegetable blend that included edamame beans, boosting the protein of this easy meal.
- 1 c semolina flour
- 1 c all purpose flour
- 2 eggs, lightly beaten
- 1 Tbsp olive oil
- 1 tsp salt
- 1/4 c water
- 1 large frozen stir fry vegetables
- 2 Tbsp butter
- 1 clove garlic, crushed
- salt and pepper
- In a large bowl, blend the semolina and all purpose flours. Add eggs, oil, salt and one tablespoon of the water. Blend until incorporated, adding additional tablespoons of the water, only if needed for a stiff cohesive dough.
- Place the dough in an airtight container and refrigerate 1-24 hours.
- Remove the chilled dough and divide in 4 dough balls.
- Roll each ball on a lightly floured surface, adding a bit more flour to top and bottom as you roll it. Each dough ball should be rolled out very thinly, to the size of a large pie crust or bigger.
- Cut strips from the rolled dough, using a pizza cutter, knife or dough scraper.
- Boil a large pot of salted water and drop the frozen vegetables in it. Bring back to boiling and boil 4 minutes, or until tender, but still vibrant in color.
- Remove vegetables with slotted spoon, keeping the pot of water boiling. Place vegetables in a large bowl.
- To the same boiling water, add the noodles and stir until boiling. Cook about 5 minutes, or until tender. Drain and add to the vegetables. Blend in the butter and garlic. Season to taste with salt and pepper. Serve hot.