Fresh Egg Noodles

From NYTimes. This was accompanied by a recipe for Fresh Pasta with Prosciutto and Peas

I've found this recipe to be rather hard to work with, the dough gets extremely stiff. I've found another recipe from which adds two additional egg yolks and does not precisely specify the actual amount of flour to use, instead saying to add flour until the dough is rather firm and dry. I think this leeway may be an improvement but as of this writing I haven't tried the other recipe yet.


2 cups all-purpose flour
1/4 teaspoon salt
2 large eggs plus 2 egg yolks, beaten
Semolina or rice flour, for dusting


1. Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.

2. Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).

3. Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.