Easy peasy French egg pasta Alsatian noodles. What’s more, the recipe uses six egg yolks so macaron-making bakers have plenty of egg whites! Win-win.
You know how I love sharing egg yolk recipes with you – especially if you’re mad about macarons, financiers, meringue and such likes that use egg whites. But just because the blog’s name has the word macaron in it, I realise now that I shouldn’t shy away from posting my favourite savoury recipes here too.
When the girls were younger, one of their best party souvenirs was based on a homemade pasta theme. They adored dusting the strands of pasta with flour, as well as on themselves, flour-dusting the kitchen floor as everyone took turns to rotate the pasta-maker’s handle and watch the strands appear for the grand finale like a beaded curtain found in Mediterranean yesteryear groceries.
The best part was at the end, watching them all tuck in around the table, tongues twisting with concentration as they twirled their lovingly homemade noodles around giant forks as they lapped it all up just tossed in butter with a few fresh herbs from the garden. Suddenly last week, Lucie asked to make homemade pasta again during the school holidays. And I’m so glad she did, even if this time it was just a party for two.
This egg pasta is extra special as it uses so many egg yolks. I first discovered the classic recipe for them as Alsatian Noodles (Nouilles à l’Alsacienne) by the late Chef Bernard Loiseau, who loosely called for 8-10 yolks, or 5 whole eggs but over the years I’ve used a couple of eggs in there with 6 yolks and find it so easy to work with.
Normally the beautifully rich noodles are simply tossed in good butter, a little olive oil, freshly cracked pepper and often served with slow-cooked stews such as Lapin Chasseur, a right old French grandmother’s rabbit dish.
Alsatian Noodles – Egg Yolk Pasta Recipe
To make noodles, this recipe is so much easier using a pasta machine, although it’s not completely necessary.
This is also delicious served with my favourite dinner party recipe for Autumn-Winter, which is slow-cooked pigs’ cheeks. I must post it for you soon since when you try it, you’ll be asking for seconds!
In the meantime (don’t tell the lovely French from Alsace!), I mixed Alsace with Italy and tossed the noodles in a most deliciously easy sauce, thanks to my lovely Scottish-Italian friend, Christina Conte. Watch Christina’s Dad making this anchovy sauce recipe!
Alsatian Noodles - Egg Yolk Pasta Recipe
- 500 g plain flour + extra for dusting
- 6 egg yolks (organic)
- 2 medium eggs
- 1 tsp salt
- 3 tbsp olive oil
- Ideally, using a food mixer, mix all the ingredients at low speed until well mixed. (If you make this by hand, make a large well in the flour, add the salt and crack the eggs and oil into it. Gradually mix in the flour with the hands until you have a non-sticky dough). If the dough is too dry, add a teaspoon or two of water.Divide the pasta dough into 4, cover each with cling film and refrigerate for 30 minutes.
- Lightly flour the working surface. Taking each ball of pasta at a time, flatten the dough with the palm of your hand. Turning the dough horizontally, turn in each side to make the dough a neat rectangular shape. Press into the first and largest setting to flatten it out. Repeat each step a couple of times with each of the 4 balls until the dough runs through easily. Continue the process on setting 2, 3, 4, 5 and 6 until the pasta elongates into beautifully long sheets. Sprinkle with flour, then pass through each sheet through the noodle attachment. (If making by hand, flatten to 2mm using a rolling pin, sprinkle with flour, then roll the dough into a spiral and cut into thin strips using a sharp knife).
- Spread out the long noodles, coating them with some flour so that they don’t stick together and leave to dry for about an hour.
- Place a large pot of water to the boil with a couple of tablespoons of salt and plunge in the pasta, stirring immediately to prevent any noodles from initially sticking to each other. The noodles are ready as soon as they remount to the surface, after about 3-5 minutes (depending on thickness).
Now you’ve used 6 egg yolks for the pasta, leave the egg whites in a clean jam jar with lid on for up to 5 days and enjoy making macarons, financiers and meringue-topped French tarts from Teatime in Paris!