At Kootenay Spice, we love making our own noodles. A bit time consuming, but worth every second! We notice a huge difference when we resort to dry, store bought salty pasta. We use a stand mixer to knead our dough, however; kneading with a bread maker or by hand is perfectly fine too. We change what kind of spice blend or seasoning we use, this time it was Kootenay Spice Italian Seasoning. Other seasonings that work well are Herbs de Provence or Poultry Seasoning.
We will be using these noodles for many upcoming blog recipes. The herbs are optional and, of course, you can always use purchased fresh noodles, but they will never be as good as these!
This recipe will make about 12 large lasagna noodles.
4 eggs at room temperature (let sit on counter about 1 hour)
2 cups flour
2 tsp Italian Seasoning
drizzle of olive oil
First, whisk the eggs together in a small bowl & set aside for a moment. Mix together the flour and Italian seasoning in a mixing bowl. Create a well, a hollow space in the centre of the pile of flour. Pour the whisked egg into this well.
Start mixing on slow (or with a fork or spoon if kneading by hand). The egg mixture should slowly pull the flour from the sides of the bowl.
Keep kneading until the dough is sticking together in a ball. Drizzle in about 1 tsp of olive oil when the dough ball has started to form. Continue kneading about 10 min, until the dough is smooth and elastic and no longer sticky.
Wrap the dough ball in saran wrap and place in the fridge for at least 1 hour.
Once the dough ball has set in the fridge, cut off about 1/3 with a sharp, floured knife. Return the remaining dough to the fridge. Cut the new, smaller dough ball into 4 pieces, each will be one sheet of lasagna noodle.
Roll into a thin rectangle with a rolling pin or, if you’re lucky enough to have one, run it through a pasta machine to thickness level 6 or 7. As you finish a sheet, place it on a clean & floured dish towel on a cookie sheet. Sprinkle flour over the noodle and continue with the rest of the pieces. Cut the remaining dough in half and repeat until all of the dough has been used up.
Do not let the noodles touch, they will stick together. Place a new towel over the noodles as you need new layers. Remember to flour generously. A simple way to evenly distribute the flour is to shake it lightly through a sifter.
You now have your own herb-infused pasta noodles! From here you can use them as lasagna sheets or cut them into your desired flat noodle type.
Be sure to check back in a couple of days, because this is what we will be making with our herb infused noodles:
One of our favourite dishes ever! We can’t wait to share it with you!
Boiling the noodles
To cook the noodles, fill a large pot with salt water & bring to a steady boil. Gently place the noodles into the water. This will need to be done in batches if you are cooking all of the noodles at once. You can freeze uncooked noodles for up to two weeks. Cut the noodles if desired before wraping in parchment paper or paper towel and sealing in an air tight bag or container.
If you are going to bake them with a recipe, or just like them quite el dente, boil for 8-10 min and run under cold water after draining (to stop them from cooking more). If you like more cooked noodles or are going to smother them in pasta sauce right away, cook as long as 12 min, or until they seem right to you. Lightly drizzle olive oil over the cooled noodles after draining to prevent them from sticking together until you are ready to use them.