Cooking Instructions
- 1
On a large prep surface measure out flour in a pile. (Image shows recipe quadrupled. I'm making four pounds of noodles.)
- 2
Form a well in the pile of flour. Make sure it is deep enough to hold your eggs, oil, and water.
- 3
Add eggs, water, salt, and oil to the well of flour.
- 4
Mixing with your hands gently pulling flour from the sides in to the liquid until they are blended.
- 5
Kneed to form a stiff dough ball. Add flour to avoid stickiness.
- 6
Cover and let dough rest for about 20 minutes.
- 7
Cut dough in half. On a floured surface roll dough out to the thickness you prefer your noodles.
- 8
Noodles can be cut uniformly, or chunked, or used to make ravioli.
- 9
Once cut toss with flour, layout in a single layer, and allow to air dry for at least one hour before cooking.
- 10
Noodles can be used immediately, refrigerated, or even frozen for later.
- 11
Use noodles in soups, or with sauces.
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