Homemade Heritage Noodles
Sunrise Flour Mill
Sunrise Flour Mill sells three different pasta shapes- Fusilli, Rigatoni, and Radiatore. Our pasta is a customer favorite. Using only our premium heritage flour and water, many people find this pasta more digestible. Our pasta is hearty, but not heavy.
While I love all three shapes we offer, sometimes we just need something with a longer noodle, like linguine! We can no longer comfortably eat conventional pasta so we dig out our favorite egg noodle recipe and get to work!
2 Cups Heritage Pizza Flour
Pinch of salt
1 tsp olive oil
If needed-just enough water to form a cohesive dough
Add flour and salt to a large mixing bowl and mix to disperse
Add eggs and olive oil. If the dough is not coming together- add water one tablespoon at a time until a cohesive dough forms.
Using a dough hook or by hand, knead dough until smooth, about 5-7 minutes.
Cover dough, and let rest for 15 minutes.
Divide the dough in thirds. On a floured surface, roll each dough ball to about ⅛ inch thickness.
Cut the dough in your desired shape. Toss finished shapes with flour to prevent them from sticking to each other.
Boil a large pot of water. Place noodles into boiling water and cook until al dente- about 4-10 minutes. Cooking time will vary depending on the thickness of noodles.
Can’t wait to try this pasta recipe. Just purchased more of the pizza flour.
Made this for the first time. I had never attempted pasta as I had assumed it would be too hard, but this recipe came together easily (I did need about 2 Tbsp water) and it cooked up great! Forgot to take a picture to show off my handiwork.
I cannot wait to make these and add to homemade chicken stock!
You are so right about homemade pasta! When our children were grade school age we live in Naples Italy for 3 years. One of the field trips they all took was to a seafood market that was downtown on the piers of Puzzoli and we would buy fresh clams. Then we would go back to the class room and make fresh pasta and serve the kids pasta ala vongole…OMG (chef’s kiss) it’s the best!
I see this is an “egg noodle.” Does that mean it can be used in soup without becoming mushy?
I have ALL your flours, except pizza flour. Can I use your AP or bread flour?
Can you make the pasta and store it or freeze it?
Thank you so much for this pasta recipe! How does the Pizza flour differ from your all purpose flour? Does it make the pasta lighter?
OK, so for Lasagne you can use this rolled out as a sheet and bake it, right?! I am so excited. Thank you for posting this.
Why Oil? What does it do?
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