Chicken White Bean Pasta Noodles

1 ½ cup unbleached white flour

1 tsp chicken bouillon

4 eggs

¼ cup water

¼ cup olive oil

½ cup wheat flour

2 tsp white bean flour

¾ cup semolina flour

Add first 5 ingredients to mixer bowl; attach dough hook. Mix on medium speed (6-8) until mostly combined. Add wheat flour and bean flour. Mix again on medium until all ingredients come together and start to form a sticky dough. Add semolina flour, ¼ cup at a time until dough is no longer sticking to sides of bowl. Can add more white flour if needed, 2 tbsp at a time. Knead dough for 2 more minutes. Remove from bowl; knead a few times by hand. Wrap tightly in plastic; let rest for 30min-1hr.

Roll into sheets. Let dry 20 minutes.

Cut pasta into desired shapes. Allow to dry at least 1 hour before cooking.

To cook: bring salted water to a boil. Add noodles. Cook 3-5 minutes.

Serve with Cream of Chicken White Bean Soup, or as desired.

Related Article:

Lazy to Learned: Pasta Dough

Related Recipe:

Cream of Chicken White Bean Soup

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