Noodles...My,"I use this for almost all... Noodles" recipe

Pasta dough 

Sometimes bread doesn't like to be multiplied... but rest assured this one is just fine. I use this to make all kinds of Pasta: Manicotti, Penne, Conchiglie, Farfalle, Ravioli, Tortelloni,  Cannelloni, Garganelli, Lasagne, Fettuccine and more... I normally use ground flax seed.... but we need to still go get some so ...... count on using 3 TBS in your mix or less.... Using flax changes your water content because ground flax seed soaks up ( If I remember correctly 9 times it water weight... you will notice a difference) Now this recipe was for Lasagne noodles. I will eventually make all the other noodles and show you how I do it.... 

(this makes one 8 x 8 lasagna)

• 1 cup bread flour 
• 1 cup semolina flour 
• water

Water and noodles is tricky... I usually start with a cup and dump about half in..... and start mixing the dough. Pasta dough will be tough so don't be surprised ..... sometimes it will take more water sometimes not quite the cup. What you are looking for is dough that is totally mixed together with no dry spots in it and is slightly giving when you touch it. Not sure if you have ever heard about the thumb trick. Many doughs are done being mixed if you press your thumb into it and it springs back. You won't have that happen with this but you should get a little spring back... I say at least 10 mins of mixing...

mixed and rolled.... showing the size of 1/3 of dough
and another one rolled out

What this recipe was for I made two 8 x 8 pans of ... one to eat one to freeze.  I actually measured the water out for this one, and weighed the dough out ... it weighed about 2 1/4 pounds

• 2 cups bread flour 
• 2 cups semolina flour
• 1 1/4 cup of water (roughly) 

Mix it, cover it and let it sit so it has time to relax :)  (Just for size comparison my rolling board is 19 x 24.) After letting  it sit for about 1/2 hour I divided it into 3's.
 Now this is when I will not lie..... pasta dough is not easy to roll out.... if you have a pasta maker you can use it.... but the secret is to break down the gluten in the dough and how I do that is put the rolling pin down on the lightly floured dough and literally just roll back and forth over and over ... it doesn't take long to make it happen but its a lot of work... (but soooo worth it) as soon as it breaks the gluten down it will stop fighting you and roll out just fine.

The pasta folded

Before I start rolling the dough I start a large pot of water to boil.  Once I have it rolled it, I fold it and cut it.  You may choose to salt the water.  I sometimes do and sometimes forget to but do not EVER forget to add oil to your water..... lol you will regret it. Just a couple of tablespoons will do the trick.

Lightly floured and cut noodles without the fancy cut edges :)

I normally use a cutter on the noodles that gives them a fancy edge but I was in a hurry .... and anyways we are just going to eat them. ;) Now once your water is at a full boil you can start tossing your noddles in.... they should never stick together and as soon as they float they are done. I always have a drain tray over my sink and use tongs to take them out. I promise you this .... Noodles are HOT when they come out.... run water quick over them (cool water) and please make sure that you understand that the noodles in 

Cooked Noodles
the middle are and can be hot.....doing the noodle dance is not funny (aka as jumping up and down going I knew I knew that OW OW OW OW) and being reminded but you know that they hold their heat as you are running your fingers in cold water .....never helps ;) so once they are done you can do what ever you want with them in this case they went into lasagna (recipe to follow)  

........ just a teaser ..... the uncooked lasagna