Cookbook:Egg Noodles III

Ingredients[edit | edit source]

On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).
Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.
Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).
Knead dough until it has a consistent texture.
Shape the noodles through one of the following methods:
- Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.
- Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.

These noodles can be laid out to dry for later use or dropped immediately into a boiling pot of water. Cook to taste. They are good with a variety of sauces.

Using a pasta machine is recommended, as it drastically speeds up the process.
Ingredients can be multiplied without changing the instructions.
The drier you can keep the dough, the better it will come out. If the dough gets too wet it will stick to itself and cook down to one blob.
To stop pasta sticking to itself as it cooks, toss the freshly-made pasta in flour first, and keep the pan of water at a rolling boil to keep the water moving.
To make the dough more easily, ingredients can be mixed in a food processor. They will form a breadcrumb texture. These crumbs can then be pressed together to make the dough. This means the dough can be made more quickly.