Noodles Without Yolk: History and Origin
Noodles without yolk are a traditional variation of pasta that is prepared without the addition of egg yolk, making them lighter and suitable for those who prefer to avoid the fat or cholesterol from the yolk. In different Latin American countries, these noodles have different names depending on the region and culinary influences. For example, in Mexico they are usually known simply as "homemade noodles," while in Argentina they may be called "eggless tagliatelle."
The origin of noodles dates back to Asia, where preparations with flour and egg are very common. However, the yolkless noodle recipe became popular in Latin America as an economical and light alternative that preserves the texture and characteristic flavor of traditional noodles. This version is especially valued in households seeking simple, nutritious food with fewer ingredients.
Furthermore, the absence of yolk allows the noodles to have a longer shelf life as they preserve better without the fatty component, facilitating their storage and use in various traditional recipes, from soups to stir-fries or stews.
How to Prepare Noodles Without Yolk
Noodles without yolk are a delicious and versatile option for those who wish to enjoy homemade pasta with a soft texture and a balanced flavor. The recipe we present uses wheat flour, egg whites, water, and olive oil, basic ingredients that make it easy to prepare even for beginners. Below, we guide you step by step so you can prepare these noodles at home and use them in your favorite dishes.
Ingredients:
Wheat Flour, Salt, Egg Whites, Water, Olive Oil
Steps:
In a large mixing bowl, stir together the 2 cups of flour and the salt.
Make a well in the center of the dry mixture.
In a small mixing bowl, combine the egg white, water, and oil.
Add to the dry mixture.
Mix well.
Sprinkle the kneading surface with 1 tablespoon of the remaining flour.
Turn the dough out onto the floured surface.
Knead until the dough is smooth and elastic, adding 1 to 2 additional tablespoons of flour as needed.
Cover and let the dough rest for 10 minutes.
Divide the dough into 4 equal portions.
On a lightly floured surface, roll each portion into a 12-inch square.
Let rest, uncovered, for about 20 minutes.
Roll up the dough loosely, jelly-roll style.
Cut into 1/4-inch wide strips.
Shake the strips to separate them and cut into 2 to 3-inch lengths.
If using a pasta machine, pass each portion through the machine according to the manufacturer's instructions until the dough is 1/16-inch thick.
Cut into 1/4-inch wide strips.
Cut the strips into 2 to 3-inch lengths.
To store the cut noodles, spread them out on a cooling rack.
Let the noodles dry overnight or until completely dry.
Place in an airtight container and refrigerate for up to 3 days.
Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container.
Freeze for up to 8 months.
Cook the noodles for 1 1/2 to 2 minutes or until tender but firm, allowing a few extra minutes for dried or frozen noodles.
Drain the noodles well.
