savor — guide to food & dining on the azalea coast
Five step guide to Maria Accettato’s traditional Italian egg noodles
1 Pour 2 ¼ cups of
flour onto countertop.
Form into a ring
with a 5-inch center. Crack
three eggs into the center
and incorporate a small amount of the flour
little by little into the eggs all the while beating
the eggs with a butter knife.
2 As the mixture becomes doughier,
3 Cut the dough ball into egg sized
knead the dough with flour until
it becomes a solid ball. The dough
should be firm. 4 Pass dough through the machine twice. Increase the tightness of the machine and
run pasta through twice more. Then fold pasta in half and run through the machine
once again. You can make the dough as thick or as thin as desired, depending on
what kind of pasta you are making.
Hint: The more times the pasta is passed through the machine, the denser and more
durable the noodles will be throughout the cooking process.
No pasta machine? Press dough with a rolling pin until it becomes a large, semi-transparent
sheet. Dust with flour as needed to prevent sticking. Follow the steps for handcutting
pasta in step five.
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portions. Form each portion into
a flat disk. Dust dough with flour
before before running through the pasta
machine.
5 The pasta dough should now resemble
a long sheet. Dust with flour and run
through your preferred pasta cutter.
Or, fold the pasta sheet on the long edge — one
2-inch fold at a time — from both sides until the
folds meet in the middle. Cut the pasta with a
knife into thick or thin noodles as desired.
Boil water with a dash of sea salt and add
noodles. Noodles will rise to the top when done
(approximately 3 minutes).