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Homemade Egg Noodles
The recipe isn’t very precise, but like my mom, i learned by watching
and then doing this with no recipe.
*an egg or two (two eggs worth of noodles is enough for a large
pot of soup)
*2-3 tbsp of water
*1 tbsp olive oil
*flour
*a pinch of salt
*any optional embellishments (ie, freshly chopped basil, parmesan
cheese, finely chopped roasted red peppers, balsamic vinegar,
etc)
*In a bowl beat the eggs and water together with a fork. (My water
measurement is never very precise i usually run it straight
from the faucet.) Add the olive oil & a pinch of salt (these measurements
are usually as precise as the water’s measurement). Add your embellishments
now, if you have any.
*Using a wooden spoon or your fork, start stirring in flour, a
bit at a time. (If you do too much flour at once, you’ll get nasty
flour lumps). When it’s too stiff to stir anymore flour in, it’s
time to start kneading.
*Spread flour on your counter or table. Have more flour with a
scoop ready nearby. Take a lump of dough a little larger than
your fist, and start kneading flour in until the dough isn’t sticky
anymore and is a little elastic-ey. Don’t knead much past when
the dough stops being sticky. Remember to always use the heels
of your hands, not your fingers.
*Then take each ball of dough, and roll it out until it’s about
1 cm thick. The dough will be elastic-ey and like to shrink back
to thicker sizes. Cut the noodles into your desired shape..
Recipe from my mom.
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