Bow Tie Noodles

1. 1

   Put the flour into a food processor and put the eggs and yolks on top.

2. 2

   Pulse until mixed, then slowly add 2 to 4 tablespoons water until the dough thickens.

3. 3

   Remove and form into a ball.

4. 4

   Wrap in plastic and let rest at room temperature for 1 hour.

5. 5

   Roll out the dough as thin as possible on a well-floured surface.

6. 6

   Cut into 2 1/2-inch squares.

7. 7

   Form into bow ties by gently folding the squares and pinching them in the middle.

8. 8

   Let the noodles dry on a floured board or sheet pan for 3 hours, then keep in the refrigerator, between layers of waxed paper in sealable plastic bags, until ready to use, up to 3 days.

9. 9

   (Or store in freezer for up to 3 months.)

10. 10

    Bring a pot of salted water to a boil.

11. 11

    Cook the noodles until tender, about 3 minutes.

12. 12

    Drain and serve with kasha varnishkes (see recipe).

* Per serving · 4 servings · Values may vary.

No additional tips available.