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Egg Noodles by Kathy Vilseck |
| Well, my noodle recipe is kind of makeshift. One egg to 1 tablespoon of water (You can use more, this is just the ratio). Start with about one cup of flour (don't use a kneader or mixer). Mix it up with a fork till you can get it up without wearing most of the flour. Then mix with your hand. You want it not sticky but not stiff. Don't knead it. Let it rest for a few minutes and then roll out or put through a pasta machine. I usually just roll it out and cut into strips with a pizza cutter (dust with flour before and after cutting) and cook immediately(15 minutes). Any extra flour on the noodles will thicken up your liquid |