These Smoked Paprika Noodles are savory, slightly smokey, and delicious! The smoked paprika adds a nice orange color to the noodles!
Is there really a difference between homemade noodles and store bought? Does the sun rise in the east and set in the west? If you are wondering what the answer is, it appears to be: The sun does not always rise exactly in the east, but the point of sunrise is always closer to the east than to the west. So, I guess you can say homemade aren’t exactly the quickest way to make pasta, but it offers the best taste and texture.
Why bother will homemade?
Other than they are a fresher healthier alternative to purchased noodles? The flavors! You can purchase some colored variations, but there is no taste deviation between them. The best part of making your own noodles is the ability to experiment with various spices that add definition to the taste.
Aside from flavor, the texture difference between freshly made compared to store-bought dried yields a smoother more substantial noodle that cooks up quick while absorbing all those flavors in your sauces.
Use quality ingredients!
Pasta in its basic form consists of only two ingredients: flour and eggs. But for a really great pasta consider those ingredients.
Flour – Use Semolina, made from Durum wheat it creates a more pliable dough.
Eggs – Use fresh eggs, for a richer dough that helps bind the dough together.
Spices – usually salt, but here is where you get to have some fun! For this recipe I am adding smoked paprika for tomorrow’s Smoked Paprika Fettucine post instead of salt. If you want a Mexican noodle try adding chili powder, an Italian blend of oregano and basil is perfect with a marinara. You get the idea.
Olive oil – Use extra virgin olive oil to add the finishing touch. It also helps bind the dough.
Machine or Man?
I am about to offend some Italian Grandmas and for that I am sorry, but as for as the noodle is concerned there is little difference. The KitchenAid dough hook, pasta press, and cutter are a life saver. That being said I do personally love to make the dough by hand when I have the time. I can get a better feel for the dough and adjust my flour and oil accordingly but when I’m in a hurry I’ll mix in in the mixer. I always use a machine for the rolling and cutting. It just does a more thorough job than I would. I lose interest after a bit leaving me with dough sheets that are too thick for most noodles.
If you like this recipe, you may also like the following:
- Spinach Lasagna Noodles
- Wild Mushroom Ragout with Egg Noodles
- Saffron Pappardelle & Shrimp
- Smoked Paprika Fettuccine
- 3-4 cups Semolina flour
- 1 tablespoon smoked paprika
- 5 fresh eggs
- Extra Virgin Olive Oil
In a medium bowl mix the flour and the paprika. Heap the flour on a clean board or working surface. Make a deep well in the flour and crack the eggs.
Scramble the eggs with a fork. Begin the kneading process by first gathering the dough into a organized mound slowly mixing the flour into the eggs. Sprinkle with oil as needed to wet the dough into smooth crumbles that are easy to gather.
When mixed, begin to knead the dough into a smooth ball, you want the dough to springs back into shape when pressed.
Wrap the dough in plastic wrap and let rest at least 30 minutes at room temperature.
Cut the dough into 8 equal pieces and form into individual discs. Keep waiting dough covered in plastic wrap.
Slowly feed a disc though the pasta roller attachment. Roll the dough twice through each setting, until you’ve reached the middle setting, number 4 on my press. Fold dough sheet in thirds and feed folded dough through middle setting again—this step ensures a more even dough. Continue feeding dough twice through each setting until you’ve reached the smallest setting, or until the sheet is 1/16” thick.
Remove the pasta press and attach the fettucine cutter. Feed dough though cutter. Toss the cut noodles with flour to prevent sticking. Cover with a kitchen towel until ready to use.
Fresh pasta cooks a lot faster than dried, so you’ll want to have your sauce and meatballs pretty much ready before the pasta hits the boiling water. In a large pot add 2 quarts of salted water; bring to a boil. When the salted water returns to a boil, drop in the pasta and cook for 3 to 5 minutes.