This basic recipe for fresh egg noodles is studded with bright green parsley. Serve the noodles simply buttered, or with this Squash-and-Tomato Sugo.
1 3/4 cups all-purpose flour (about 7 1/2 ounces), divided, plus more for dusting
1 1/2 cups semolina flour (such as Bob’s Red Mill) (about 7 3/4 ounces), plus more for dusting
2 large eggs
4 large egg yolks
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
2 to 4 tablespoons water
Combine 1 1/2 cups all-purpose flour and semolina flour on a clean large wooden work surface. Form a 6-inch well in center. Add eggs, egg yolks, parsley, and oil to well.
Using a fork, beat egg mixture until combined; gradually incorporate flour mixture from inner edges of well into wet ingredients until a smooth batter forms. Once batter is too stiff to mix with fork, use hands to work in remaining flour to form a shaggy dough. Add water, 1 tablespoon at a time, as needed to bring dough together.
Knead until dough is smooth, about 10 minutes. Wrap dough in plastic wrap, and let rest at room temperature 2 hours. Unwrap dough, and cut dough into quarters. Keep 3 dough portions covered while proceeding with next steps.
Roll 1 dough piece out on floured wooden work surface into a roughly 20- x 12-inch rectangle (about 1/16 inch thick). The dough should be thin enough to read through.
Lightly dust both sides of dough with all-purpose flour. Starting at 1 long side of rectangle, roll up dough, jelly-roll style, to form a cylinder. Using a thin, sharp knife, cut dough crosswise into 1/3-inch pieces. With floured hands, unroll dough slices into ribbons, and toss them with 1 tablespoon all-purpose flour.
Transfer pasta to a baking sheet dusted with semolina flour; cover with plastic wrap. Repeat steps 6 to 8 with remaining dough and all-purpose flour. Cook immediately, chill in the refrigerator up to 24 hours, or freeze up to 3 weeks.
