Cookbook:Egg Noodles IV

Egg Noodles IV
Category	Noodle recipes
Servings	4
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 4 large eggs
• 400 g plain flour
• Extra flour for kneading

Procedure

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

• 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.