Flat, Alsatian egg noodles are one of the specialities of Alsace cuisine. Either serve simply or with French meat stews. What's more, the recipe uses eight egg yolks - so macaron-making bakers will have plenty of egg whites left to make them.
What is French Pasta Called?
In France, pasta is called pâtes (pronounced 'patt'). When it comes to French pasta, in our French supermarkets, you'll find packets of dried egg pasta from Alsace, 'Pâtes d'Alsace IGP'. They're called 'nids', which are nests, as they're dried in circular nest shapes but when cooked turn into regular noodles.
Egg Yolk Recipes
You know how I love sharing egg yolk recipes with you - especially if you're mad about macarons, financiers, meringues and light French chocolate mousse plus more delicious egg white recipes.
In fact, it's a delicious vicious circle, needing to keep egg whites aside for recipes - and 'having to' use up the yolks!
For much more, see all my egg yolk recipes.
Homemade Pasta Party
When my kids were growing up in Paris, one of their best party souvenirs was based on a homemade pasta theme. They adored dusting the strands of pasta with flour. Well, this included dusting flour on themselves and flour-dusting the kitchen floor.
Everyone at the homemade pasta party took turns to rotate the pasta-maker's handle. One of the highlights was to watch the strands appear for the grand finale like a beaded curtain found in Mediterranean yesteryear groceries.
The best part, however, was at the end. The biggest satisfaction was to watch them all tuck in around the table, tongues twisting with concentration as they twirled their lovingly homemade noodles around giant forks as they lapped it all up. It couldn't have been simpler: just tossed in butter with a few fresh aromatic herbs from the garden and topped with some freshly grated parmesan cheese.
Years later, I love that both Julie and Lucie want to make homemade pasta again - this time by themselves just using this recipe.
Alsace Cuisine - Fresh Pasta
This egg pasta is extra special as it uses so many egg yolks.
I first discovered the classic recipe for them as Alsatian Noodles (Nouilles à l'Alsacienne) by the late Chef Bernard Loiseau, who loosely called for 8-10 yolks (or 5 whole eggs).
The result is homemade pasta that's so easy to work with - especially as the noodles should be as thin as possible.
How to Make Alsatian Egg Noodles
To make noodles, this recipe is so much easier using a pasta machine, although it's not completely necessary. It's important to make the noodles as thin as you can.
As the noodles are drying, ensure there is enough flour sprinkled on them to ensure they don't stick together.
See printable recipe below.
How to Serve
Normally the beautifully rich noodles are simply tossed in good butter, a little olive oil, freshly cracked pepper and fresh herbs. During the spring, excellent with lightly cooked fresh asparagus or peas. In France it's often served with slow-cooked stews such as Lapin Chasseur, a traditional French grandmother's rabbit dish.
Egg pasta noodles are also delicious served with the following traditional French stews as an alternative to a crusty baguette. Ideally, they're better with meaty casseroles:
- Coq au Vin - the traditional rooster or chicken in red wine casserole
- Corsican Veal Stew with Red Bell Peppers
- Boeuf Bourguignon
With Pasta Sauces
These noodles are also fabulous served with any of the following pasta sauces:
- goat's cheese and walnut
- creamy lemon pasta sauce
- nettle pesto for something a bit different
Fresh Alsatian Egg Noodles (Nouilles à l'Alsacienne)
Equipment
- pasta machine (ideal, although not entirely necessary)
Ingredients
- 500 g (18oz/ 4 cups) plain flour (type 45 or 00) + extra 50g/2oz for dusting
- 8 egg yolks (organic) or 5 whole eggs
- ½ teaspoon salt
- 3 tablespoon olive oil extra virgin
Instructions
- Ideally, using a food mixer, mix all the ingredients at low speed until well mixed. (If you make this by hand, make a large well in the flour, add the salt and crack the egg yolks (or whole eggs) and oil into it. Gradually mix in the flour with the hands until you have a non-sticky dough. If too sticky, add a bit more flour).Divide the pasta dough into 4, cover each with cling film and refrigerate for 30 minutes.
- Lightly flour the working surface. Taking each dough ball at a time, flatten each with the palm of your hand.Turning the dough horizontally, turn in each side to make the dough a neat rectangular shape. Press into the first and largest setting of the machine to flatten it out. Repeat each step a couple of times with each of the 4 balls until the dough runs through the pasta machine rollers more easily. Continue the process on setting 2, 3, 4, 5 and 6 until the pasta elongates into beautifully long sheets. Sprinkle with flour, then pass through each sheet through the noodle attachment. (If making by hand, flatten to 2mm using a rolling pin, sprinkle with flour, then roll the dough into a spiral and cut into thin strips using a sharp knife).
- Spread out the long noodles, coating them with the extra flour so that they don’t stick together and leave to dry for about an hour.
- Place a large pot of water to the boil with a couple of tablespoons of salt and plunge in the pasta. Stir immediately to prevent any noodles from initially sticking to each other. The noodles are ready as soon as they remount to the surface, after about 3-5 minutes (depending on thickness).
Notes
What Can I Make with the Leftover Egg Whites?
Now you've used 8 egg yolks for the pasta, leave the egg whites in a clean jam jar with lid on for up to 5 days or freeze them. Then enjoy making these recipes using egg whites:
- spiced pumpkin macarons;
- light chocolate mousse (without cream);
- Coconut macaroons (rochers coco)
- financiers;
- sesame or almond tuiles;
- lemon praline filled meringue snowballs
Mimi Rippee
Fascinating! I’ve never heard of these. My grandfather was from Alsace, my mother from Nancy. She always made spaetzle, but not noodles. Can’t wait to try them!
http://www.chefmimiblog.com
Jill Colonna
Ooh, we love spaetzle too, Mimi. The noodles are also sold around French supermarkets but the dried version. Can't wait for you to try them.
Judie C
Looks allot like my grandmothers recipe, except she used butter instead of oil
Jill Colonna
That's interesting, Judie. Hope you try this too!
Liz
Oh, how I love egg noodles! And yours are perfect! I get lazy and stop the rolling too soon.These look worth the effort of dusting off my pasta maker 🙂
Jill Colonna
I know what you mean about dusting off the pasta maker, Liz. I forget how easy it is to make them and it is SO worth it - nothing like even the fresh pasta from the supermarket!
Christina @ Christina's Cucina
That is a lot of eggs and what a wonderful pasta that would be! I have a Kitchenaid which makes making pasta incredibly easy, but I don't use it enough!
So glad you liked Dad's recipe. He's a bit nervous on the video, but maybe he'll loosen up if i make him do more of them! 🙂 Thanks for sharing, Jill!
Jill Colonna
I thought so too at first, Christina - especially compared with the Italian classic recipe. But yes, it is delicious and all the more reason why it's great to enjoy it simply. Your Dad rocks! Must make that anchovy sauce more often now: so easy and yet doesn't really taste of anchovies. Just the right quantity for that "je ne sais quoi".
Parisbreakfast
Can you add anchovies to this?
I think not...
Scottish/Italian Dad's recipe was delish.
Jill Colonna
And why not Carol? Have you tried it yet? They perhaps don't do it in Alsace but it was good - that's what counts. And as long as there are no Alsatian noodle police around ... unless you're undercover?