Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Noodle dough
To cook the pasta
How it's done
Noodle dough
Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
To make the noodles
Quarter the dough. On a well-floured surface, roll out 1 piece (approx. 20 x 35 cm) until the dough is translucent. Keep separating the dough from the work surface. Fold in lengthwise approx. 6 cm, fold over loosely, cut into strips.
To cook the pasta
Cook the pasta in boiling salted water for approx. 3 mins. until al dente, drain the pasta.
| Tip: | Hang the noodles over a broom handle to dry or lay them out loosely on a floured towel, cover with a second towel, leave to dry for approx. 1/2 day, fold over loosely in the towels, keep for 1-2 days in the fridge. |
|---|---|
| Tip: | For 2 fresh eggs and 1 tbsp. olive oil substitute: for the green dough: 150 ml spinach purée For the pink dough: 150 ml beetroot juice For the orange dough: 2 tbsp. tomato purée and 100 ml of water For the yellow dough: 2 tsp. curry powder and 150 ml water |
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