Pasta Noodles

Pasta is a much-loved staple throughout Tyria. It comes in a wide variety of shapes and sizes, but the ribbon pastas are probably the most ubiquitous. They are easy to make and work well with most sauces giving them broad appeal.

It doesn't take much to make pasta: just flour and eggs. The exact proportions of each depend on the flour and how you plan to shape the pasta. For a very finely ground, soft flour and a dough that will be put through a pasta machine a relatively small number of whole eggs works well. Harder flour might take more eggs. And if you plan to roll and shape the dough without the aid of a machine adding extra egg yolks and maybe even a little oil helps to make a softer more workable dough.

Ribbon Pasta (from All-Purpose Flour)

Ingredients

• 3 c. all-purpose flour
• 4 large egg yolks
• 4 large eggs
• 1/4 c. olive oil

Directions

1. Combine all ingredients and mix well.
2. If dough is too dry to come together or seems to stiff to knead effectively, add another egg yolk.
3. Knead for 5 minutes.
4. Divide into four equal portions, cover, and let rest for 10 minutes.
5. Flour your work surface and roll out each portion, one at a time, very thin. Dough should be thin enough to see through.
6. Once all four sheets have been rolled out, return to the first sheet of dough and give it one more pass with the rolling pin.
7. Very loosely roll the sheet up.
8. Slice the dough roll crosswise into strips to make many long ribbon noodles. Width is up to you. Anywhere between 3mm and 15mm is typical.
9. Pasta can be cooked by boiling in salted water for 2-3 minutes.
10. If not cooking immediately, it may be dried or frozen and kept for later use.