Griessbandnudeln - Semolina Egg Noodles
YOUR STANDARD-ISSUE wide egg noodle, Griessbandnudeln is eaten throughout Germany. Here, the typical semolina dough is cut into broad diamonds rather than ribbons. Serve the noodles simply tossed with butter and herbs, or toss them with a gravy or the sauce from a braise.
Ingredients
- 3 cups/500 g semolina flour plus more for dusting
- 3 eggs lightly beaten
- ½ cup/120 ml water 1 tbsp grapeseed or canola oil plus more as needed if reserving the noodles
- Kosher salt
Instructions
- In a stand mixer fitted with the paddle attachment, combine the flour, eggs, water, and grapeseed oil and mix on low speed for 1 minute. Increase the speed to medium and mix until the dough comes together, 2 to 3 minutes. Increase the mixer speed by one setting and continue mixing until all of the ingredients are thoroughly combined and a tight dough ball forms, about 5 minutes. (If the dough feels too dry, add an additional 1 tbsp water.)
- Remove the dough from the bowl, wrap in plastic wrap, and let sit at room temperature for 1 hour. (The dough can also be wrapped and refrigerated overnight; bring to room temperature before continuing.)
- Lightly flour a work surface. Unwrap the dough and cut it into four equal portions. Place one portion on the floured work surface and roll out to ¼ in/6 mm thick. (Alternatively, following the manufacturer’s instructions, roll out the dough on a pasta machine.) Using a pizza cutter or a knife, cut the dough sheet into diamond shapes about 1 in/2.5 cm long. Transfer the diamonds to a sheet pan and dust lightly with all-purpose flour. Repeat with the remaining dough portions.
- Fill a large pot three-fourths full with water, season the water with enough salt to make it almost as salty as seawater, and bring to a boil over high heat. Drop in the noodles, stir to prevent them from sticking together, and cook until tender, 4 to 5 minutes. Drain the noodles and serve as desired, or toss with a little oil and reserve until needed.
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