Noodle making tutorial

Reminder, you can click on the photos to see full size version.

I remember how long I saved for this wonderful kitchen tool! Now as you'll see below it only cost $39.99, but that was a closeout price, if memory serves me regular price was $79.99. Back in 1994 that was a considerable purchase for the kitchen.
Yes, I keep receipts, it's fun to look back to see when you bought something and how much you paid for it.
It has attachments, such as this one that came with the machine. It makes egg noodles( on the left side) and spaghetti noodles( on the right). I also have an angel hair cutter, as lasagna noodle cutter, a ravioli attachment and all of these were purchased at a garage sale several years later, for $20 total. The ravioli maker is messy to use, so I make them by hand, but use the roller to roll the noodle dough thin enough.
This knob is on the roller unit and it is numbered from 1-7. This controls the thickness of the dough.

Here is what came in the box. This machine is NEVER to be washed, only wiped down with a damp cloth and dried right away. If pasta dough should get stuck in the cutter, let it dry and then brush out.
Now to share our noodle dough recipe;
Basic Pasta Dough

2-1/4 to 2-1/2 c. flour( we use half unbleached and half
whole wheat)
1/3c. water or broth
2 eggs
1 egg yolk
1Tbsp. olive oil
1tsp. salt
Combine in given order, mix for 2 minutes.
with a wooden spoon mix in enough flour to make a soft
dough. Turn out onto a lightly floured surface, kneading
about 10 minutes. Cover and let it for rest for 30 minutes.

Roll to desired thickness and cut( this is where you use
the pasta machine.)
Here is what it looks like after resting.
Pull off a ball, double the size of a golf ball and flatten
set your thickness dial on #1 and roll through. If dough is sticky, dust with flour and run through roller on setting #1.
Fold the ends toward the center and roll through again on setting #1( see
picture below)

This is what it looks like now. If sticky, rub with small amount of flour and.....
......fold the ends to the center again( opposite how it was folded the first time). Roll through on #1 setting, then move setting to #2, roll through and continue through to the #4 setting.
Dust with flour and rub in( see below), both sides of dough.
Now the dough is ready to run through the cutter, just move the handle.....
.... to the cutter position. Now gently feed the end into cutter as you crank the handle.
WOW! noodles, homemade from scratch! Gently guide the cut noodles with your free hand, so they stay nice, not in a heap.
Lay the noodles out, now decide the length noodle desired and cut with scissors. You will have to pull apart the noodles as you add them to your boiling soup, stirring occasionally to keep noodles from sticking together.
In approx. 1 hour from start to finish you can have homemade noodles. This happens to be Turkey Noodle Soup, from leftover Thanksgiving turkey. Mmmmm, Mmmmm.

You can also substitute in spinach puree, tomato puree, etc....(be creative!) for the 1/3c. water or broth. You may also freeze these noodles, just lay out, or hang( backs of kitchen chairs work well) and let dry, about 50% then bag and freeze. You may also dry completely and store in glass jars in a cool dry place.
You also don't have to have a pasta machine, simply roll dough out by hand to desired thickness, dust and rub well with flour, fold in half and cut into desied widths with a sharp knife( I did it this way for years before the machine)

For raviolis, roll to desired thickness, cut( I use a shot glass), place 1-2 tsp filling( meat of cheese) add another round dough piece on top of filling and seal with a fork around the edges. These freeze well. Enjoy!