Ingredients:
1 cup all purpose unbleached flour
1 egg yolk (separate egg white)
A little water
(If you want to make more noodles, double or triple the recipe)
Kitchen Jobs/Directions:
Step 1: Measure 1 cup unbleached all purpose flour into a large bowl, make a well in the center of the flour
Step 2: Break 1 egg into a small bowl
Step 3: Student 3 - Separate egg yolk, reserve white for another use, put egg yolk into the center of your flour well
Step 4: Stir egg with fork or fingers and slowly incorporate flour into dough/paste. Dough should come together in a smooth, elastic, manageable ball, with just enough moisture that it sticks together, but it doesn’t stick to the table or bowl. Add a bit of water if the dough is too dry and crumbly, or a bit more flour if it is too wet and sticky.
Step 5: Let the dough rest for about 30 minutes while gluten forms, take the cloth from the dough on your table and cover your new dough or wrap in seran wrap. Grab the sitting dough, two sheets of parchment paper and rolling pin and roll out dough ¼ of an inch. If dough sticks to pin sprinkle a little flour to keep it from sticking
Step 6: Roll flattened dough into thirds and slice with a bench chopper vertically making noodle slices (See image below). Gently separate noodles.
Once you are finished making pasta, bring pasta to a large pot of boiling water, cook for 1- 3 minutes. Remove noodles with tongs, add some toppings and enjoy.
