BOW TIE NOODLES

Bow Tie Noodles image

Provided by Joan Nathan

Time 1h30m

Yield About 5 dozen noodles

Number Of Ingredients 3

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Ingredients

2 cups all-purpose flour or 1 cup all-purpose flour and 1 cup durum flour, plus more for dusting
2 large eggs
2 large egg yolks

Steps:

Put the flour into a food processor and put the eggs and yolks on top. Pulse until mixed, then slowly add 2 to 4 tablespoons water until the dough thickens. Remove and form into a ball. Wrap in plastic and let rest at room temperature for 1 hour.
Roll out the dough as thin as possible on a well-floured surface. Cut into 2 1/2-inch squares. Form into bow ties by gently folding the squares and pinching them in the middle. Let the noodles dry on a floured board or sheet pan for 3 hours, then keep in the refrigerator, between layers of waxed paper in sealable plastic bags, until ready to use, up to 3 days. (Or store in freezer for up to 3 months.)
Bring a pot of salted water to a boil. Cook the noodles until tender, about 3 minutes. Drain and serve with kasha varnishkes (see recipe).

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 4 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams