Yield: about 6 cups cooked noodles
- 2 cups all-purpose flour
- 3 eggs
- 1 tablespoon water
- 1/2 teaspoon salt
- Place flour on a large wooden board; make a well in center of flour. Break 1 egg into well; draw part of flour into egg, using fingertips of one hand. Add remaining eggs, water, and salt to well; work mixture together with one hand, mixing well. Knead 5 minutes or until smooth and elastic.
- Roll dough to 1/16-inch thickness on a lightly floured surface, stretching dough with each roll. Let dough stand 30 minutes or until dry to touch. Roll dough into a scroll, and cut into 1/2- inch slices. Unroll noodles, and hang up until completely dry.
- Store noodles in airtight containers until ready to use.
- Cook noodles in simmering broth or boiling salted water 10 minutes or until tender.
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