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Yolkless Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 egg whites, beaten
1/3 cup water
2 teaspoons olive oil
3 tablespoons all-purpose flour

In a large mixing bowl stir together the 2 cups flour and salt.
Make a well in the center of the dry mixture. In a small mixing
bowl combine egg white, water, and oil. Add to the dry mixture.
Mix well. Sprinkle kneading surface with 1 Tbsp of the remaining
flour. Turn dough out onto floured surface. Knead till dough is
smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp
additional flour as needed. Cover and let the dough rest for 10
minutes. Divide dough into 4 equal portions. On a lightly floured
surface, roll each portion into a 12" square, (about 1/16" thick).
Let stand, uncovered, about 20 minutes. Loosely roll up dough
jelly-roll style; cut into 1/4" wide strips. Shake the strands to
separate and cut into 2 to 3" lengths. If using a pasta machine,
pass each portion through machine according to manufacturer's
directions till dough is 1/16" thick. Cut into 1/4" wide strips.
Cut strips into 2 to 3" lengths. To store cut noodles, spread them
on a wire cooling rack. Let noodles dry overnight or till completely
dry; place in an airtight container and refrigerate for up to 3
days. Or, dry the noodles for at least 1 hour and seal in a
freezer bag or freezer container; freeze up to 8 months. Cook
noodles for 1 1/2 to 2 minutes or till tender but still firm,
allowing a few more minutes for dried or frozen noodles. Drain
noodles well. Make about 14 ounces fresh pasta. (about 8 side-dish


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