Egg noodles

Yield: 1 Servings

Measure Ingredient
\N \N =-=-=-=-=INGREDIENTS=-=-=-=- =-=-=
1 each Egg
1 cup Flour (white, whole wheat, whatever)
\N dash Salt
\N \N =-=-=-=-DIRECTIONS-=-=-=-=-=


Place flour on countertop (or in a mixing bowl if you prefer) in a mound. In the center of the mound make a hole and place the egg and salt. Mix lightly with a fork until it starts to stick to the fork.

Then with your fingers continue to mix together. (If it's still sticky, add flour sparingly) When it all combines, and is NOT sticky, knead the dough until it is elastic. Allow the dough to rest for ½ hr (covered). Work with half the dough at a time. On a floured surface, roll out the dough. I usually roll it and then fold it in half and roll it again. Then unfold it, roll again, fold in half the other direction and roll it again. Don't forget to keep the surface lightly floured or it will stick. Continue this process until the dough is the desired thickness. Allow the sheet of dough to dry between two kitchen towels in a warm oven (about 150 F) for 10 minutes. While this one is drying you can start on the other piece.

Cut in whatever shape you desire. Use as you would any egg pasta.

Source: Sophie Monschein Shared by: Joyce Monschein Courtesy of Shareware RECIPE CLIPPER 1⅒

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