Egg Noodles

The egg pasta dough here on thefoodlessprocessed can be turned into light, tender egg noodles.

The less processed ingredient options are: Flour and Butter, Dried Parsley.

Equipment

a Food Processor and Blade Attachment
a Pasta Machine: thefoodlessprocessed uses a manually operated pasta machine.
Spaghetti/Fettuccine Cutter: The hand machine used here has both blades on one attachment.
a Pastry Board
a Pizza Cutter
a Sheet of Parchment Paper
a Large Pot (8 quarts/7.5 liters or thereabout) and Lid
a Colander
a Deep, Heavy-Bottomed Pot of about 5-quart capacity: for example, an Oval Enameled Cast Iron Dutch Oven of a 5.5 quart (about 6.25 liter) capacity
a Flame Tamer (aka Heat Diffuser, Simmering Plate). The pot does not sit directly over the heat source. Some versions of flame tamers are compatible with a smooth-top burner.

2 and 1/4 cups of European Unenriched Soft Wheat White Flour (270 grams), plus some flour for dusting the dough as you roll and cut it.
3 Eggs
1/4 cup (60 g) of European-Style Unsalted Butter
a Scattering of Dried Cut-Leaf Parsley

Put the eggs in the bowl of the food processor, fitted with the blade attachment. Process the eggs until well beaten. Add the flour. Hold down the top of the processor firmly as the dough forms, for it may pull against the blade with some force.
As soon as the dough leaves the sides of the processor bowl cleanly and forms a ball, turn off the processor and turn the dough out onto a lightly floured pastry board. At this point, if there is time, refrigerate the dough for an hour or more. Otherwise, continue to the next step of rolling out the dough and cutting it.
Divide the dough into 6 pieces. Flatten them with the palm of your hand.
Cover all but one piece of dough with a towel or plastic wrap. Set up the pasta machine and feed a piece of dough through the rollers on the lowest setting (No. 1).
Fold in the ragged edges of the flattened piece before feeding it through the No. 1 setting again so that the strip will become more uniform.
Roll this strip 3 times through the No. 1 setting.
Then, roll the strip once on each successively higher setting: 2 through 6. This will form a strip that will be cut into shorter lengths to form egg noodles.
In the same manner, roll out the remaining 5 pieces of dough to form strips.

Attach the fettuccine cutter to the machine. Set a large sheet of parchment paper nearby.
Place one of the long strips on the pastry board and cut it into 4-inch lengths with the pizza cutter.
Feed each short length through the fettuccine cutter, with a cut side leading. (A slight buckling as a short piece passes through the cutter won’t affect the shape of the noodles.)
Scatter the noodles across the parchment, however they fall. They will separate easily in boiling water.
Continue until all 6 strips are cut into egg noodles.

Set the heavy pot for finishing the cooked noodles over the flame tamer and melt 1/4 cup (60 g) of butter in it on the lowest heat. Turn off the heat and leave the pot, covered, on the flame tamer to keep warm.
Bring to a boil enough water in the other pot to hold the noodles comfortably in a loose tangle as they cook.
Add the noodles, stirring gently to separate them in the boiling water. Adjust the heat for a steady, but not vigorous boil and cook them for 3 minutes.
Drain the noodles in the colander. If the butter has cooled, reheat it, then add the noodles and toss butter and noodles together. Scatter in a little parsley.
Keep the noodles, partially covered, in the pot and reheat them on the flame tamer if there is a delay before serving them.