Bow Tie Noodles

Name: Bow Tie Noodles
Total time: 1 h 30 min
Yield: About 5 dozen noodles
Cuisine: italian
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

Recipe from Mile End

Adapted by Joan Nathan

Total Time: 90 minutes
Rating: 4(6)
Comments: Read comments

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Ingredients

Yield:About 5 dozen noodles

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Roll out the dough as thin as possible on a well-floured surface. Cut into 2½-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.)
Step 3
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).