{"id":496,"date":"2009-03-07T20:36:30","date_gmt":"2009-03-08T02:36:30","guid":{"rendered":"http:\/\/www.feedyourkids.com\/blog\/?p=496"},"modified":"2009-03-07T20:36:30","modified_gmt":"2009-03-08T02:36:30","slug":"semolina-egg-noodles-with-smoked-ham-asparagus-onions-and-garlic","status":"publish","type":"post","link":"https:\/\/www.feedyourkids.com\/blog\/?p=496","title":{"rendered":"Semolina Egg Noodles with Smoked Ham, Asparagus, Onions and Garlic"},"content":{"rendered":"

\"IMG_6703.JPG\"<\/span>
\nWe had to add a bit of parmesan to the finished dish…
\nThis recipe is from one of Ruth Reichl’s autobiographical books (I can’t remember which one, but they’re all wonderful), but I can’t find a link to it anywhere, so I’m posting it here. This recipe was very yummy. The noodles were rich and chewy and velvety, but I think that I didn’t roll the dough out thinly enough, because they were pretty “beefy”, as far as pasta goes. I was afraid that the noodles would fall apart when cooked if I made them too thin, but the dough is VERY sturdy because of all of the egg yolks. If I make these again, I will probably use this recipe<\/a> for the pasta, instead, just to cut down a bit on the richness (and cholesterol!) If you really wanted to simplify this, you could just use store-bought pasta, instead of making your own, although making your own is quite simple.
\nCharlene Rollins’ Semolina Egg Noodles with Smoked Ham, Asparagus, Onions and Garlic<\/strong>
\nFor the pasta:
\n2 cups all-purpose flour
\n1\/2 cup semolina flour, plus additional for dusting
\n1\/2 tsp salt
\n18 large egg yolks
\n3 Tbsp olive oil
\nFor the sauce:
\n1 large red onion, chopped
\nsalt and pepper
\n1 stick (1\/2 cup) unsalted butter
\n2 Tbsp finely chopped garlic
\n\u00bc cup finely chopped flat-leaf parsley leaves
\n\u00bd cup water
\n\u00be pound sliced smoked ham, cut into 1- by 1\/4-inch strips
\n1 pound medium asparagus spears, trimmed and cut diagonally into 1\/2 -inch long pieces
\nTo make the pasta:
\nPulse the flours and salt together in a food processor. Add the egg yolks and oil and process just until mixture forms a ball of dough. Divide the dough into 6 pieces and form each into a disk. Wrap each disk of dough in plastic wrap and let stand at room temperature for 1 hour.
\nDust 3 baking sheets with some semolina flour.
\n\"IMG_6692.JPG\"<\/span>
\nRolling out one of the six dough “disks”
\nUnwrap 1 piece of dough and roll it out on a lightly floured surface with a floured rolling pin until paper thin, making a rectangle about 11 by 13 inches. Cut the dough crosswise with a pizza wheel or sharp knife into 11- by \u00bd inch wide strips.
\n\"IMG_6691.JPG\"<\/span>
\nCutting the dough into noodle strips
\n\"IMG_6693.JPG\"<\/span>
\nIf the “edge noodles” bother you, you can discard them.
\nCarefully transfer the pasta, overlapping strips slightly, to a sheet pan to dry at room temperature, gently turning occasionally, for about 2 hours.
\n\"IMG_6694.JPG\"<\/span>
\nNoodles, drying for 2 hours.
\nRepeat the rolling and cutting with the remaining dough.
\n\"IMG_6695.JPG\"<\/span>
\nWhile the noodles dry, feel free to paint some posterboards (on the other side of the kitchen, well away from the noodles) to test out a new kitchen wall color.
\nTo make the sauce:
\nCook the onion, with salt and pepper, in 4 Tbsp of butter in a heavy skillet over moderate heat, stirring, until softened. Add the garlic and parsley and cook, stirring, for 2 minutes. Cover and keep warm.
\nCombine the water, ham, asparagus and remaining 4 Tbsp of butter in a large, heavy saucepan and simmer, covered, until the asparagus is crisp-tender, about 2 minutes. Stir in the onion mixture and season with more salt and pepper. Keep sauce warm, covered.
\nTo assemble the dish:
\nCook the pasta in an 8-quart pot half full of boiling salted water until just tender, about 1 minute, and drain in a colander. Return the pasta to the pot, add the sauce, and toss to combine. Season with salt and pepper.
\nServes 4 to 6.
\n\"IMG_6702.JPG\"<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

We had to add a bit of parmesan to the finished dish… This recipe is from one of Ruth Reichl’s autobiographical books (I can’t remember which one, but they’re all wonderful), but I can’t find a link to it anywhere, so I’m posting it here. This recipe was very yummy. The noodles were rich and … Continue reading “Semolina Egg Noodles with Smoked Ham, Asparagus, Onions and Garlic”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-496","post","type-post","status-publish","format-standard","hentry","category-pasta"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=496"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/496\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}