Eggs White Noodles
Fresh egg white noodles have a very delicate taste, and are therefore perfect for light sauces or to make particular ingredients of the sauce stand out.
The parsley added to this home-made pasta gives it a pleasant, unexpected effect.
The same dough can be used to create rectangles to make vegetarian lasagne or tortelloni.
Ingredients for 4 servings:
Mix the two flours and use them to create a "volcano" shape on the table/board. Pour Le Naturelle egg whites and salt in the middle, using a fork to start incorporating the flour into the eggs, working from the outside towards the centre.
When the mixture starts to become a dough, knead it with your hands, until the final product is compact and smooth. Roll the dough into a lump and allow it to rest in a plastic bag or cling film for about one hour.
Divide the dough in four parts and use a rolling pin to create thin sheets of pasta. If you're using a pasta machine, stop at the last but one notch, dusting the pasta with flour at each passing. Allow the pasta to rest on a flour-dusted tea towel.
Meanwhile, prepare the parsley: use only the leaves and remove even the smallest bits of stem, which would otherwise create holes in the pasta. Spread the parsley leaves over half the surface of the pasta and cover it with the other half.
Roll the pasta strips again using the machine in the last but one notch, and finish with a passing with the machine in the last notch (the narrowest one). Allow the pasta to rest on your work surface for 15 minutes.
Finally, roll the pasta through the machine using the fettuccine insert to create the noodles.
Cook the pasta and eat it with your favourite sauce.