Homemade Noodles and Sicilian Supper

Today I made homemade noodles for one of my family's favorite dishes: Sicilian Supper. It's not hard - just takes time. I should point out that I made a separate pan of it with Ancient Harvest gluten-free noodles for Amanda and me. The recipe below is made with wheat flour.

To start the noodles, I put two cups of unbleached all-purpose flour in my Kitchen-aid Mixer bowl. I add 1/2 tsp. salt and stir. I then make a well and put in it: 2 beaten eggs, 1/3 cup water, and 1 tsp. or so of canola oil. I mix with setting 2 for about 10 minutes or until it's well mixed and springy. I turn it out onto a flour covered surface and cover. It should rest for 10 minutes. After that, I divide the dough into thirds, rolling the first third into a long, thin rectangle. I try to roll the dough as thin as I possibly can. You can't get it too thin when you roll it by hand.

Then, I let the rolled portions dry for about 20 minutes so they don't stick together when I cut them. Once I'm ready to cut the noodles, I roll the long sides and slice into my desired noodle width, shake them out, and place them over towel covered chair backs.

 

They dry for several hours that way before I boil them in salted water.

This is Sicilian Supper before it goes into the oven for about 30 minutes or just until very hot. It's very good, especially when made with homemade tomato sauce! You can find the recipe for Sicilian Supper here.

I am joining Full Plate Thursday this week with this entry.