Cookbook:Egg Noodles IV

Egg Noodles IV
CategoryNoodle recipes

Cookbook | Ingredients | Recipes

Ingredients edit

Procedure edit

  1. Sift the flour onto a large work surface, and create a well in the centre.
  2. Break the eggs into the well.
  3. Slowly draw the flour into the eggs either using a spoon or your hands.
  4. Knead into a smooth, elastic dough.
  5. Roll to desired thickness, using extra flour. Cut to desired shape.
  6. Bring a large pot of salted water to the boil.
  7. Add the noodles to the water and cook until al dente.

Notes, tips, and variations edit

  • While 400 grams of flour should be sufficient for creating the dough, more may be necessary depending upon the size of the eggs.
  • This recipe usually makes enough noodles for four people; however, depending on the shape of pasta, more may be needed. A good rule of thumb is one large egg per person.