YOLKLESS NOODLES
Make and share this Yolkless Noodles recipe from Food.com.
Provided by Carole Reu
Categories Low Cholesterol
Yield 14 oz. fresh pasta, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
- Add to the dry mixture. Mix well.
- Sprinkle kneading surface with 1 Tbsp of the remaining flour.
- Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
- Cover and let the dough rest for 10 minutes.
- Divide dough into 4 equal portions.
- On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
- Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
- Shake the strands to separate and cut into 2 to 3" lengths.
- If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
- Cut into 1/4" wide strips.
- Cut strips into 2 to 3" lengths.
- To store cut noodles, spread them on a wire cooling rack.
- Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
- Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
- Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
- Drain noodles well.
Nutrition Facts : Calories 138.2, Fat 1.5, SaturatedFat 0.2, Sodium 160, Carbohydrate 26.1, Fiber 0.9, Sugar 0.1, Protein 4.4
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