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
*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.