Home-made egg noodles

Home-made egg noodles

By
From
Feasting
Makes
450 g
Photographer
Elisa Watson

Your kids will never let you buy packaged noodles again after they try this home-made version. Use good-quality eggs for an even tastier result.

Ingredients

Quantity Ingredient
250g tipo 00 flour, plus extra for dusting
3 large egg, approximately 185 g in total
1/4 teaspoon salt, plus extra for cooking the pasta
olive oil, for drizzling

Method

  1. Place the flour in a mound on a clean surface and make a well in the centre. Crack the eggs into the well, add the salt and beat lightly with a fork. Gradually mix the flour into the eggs using the fork.
  2. Bring the dough together into a soft ball using your hands. If it feels a bit dry, add 1 teaspoon water.
  3. Knead the dough well for 10 minutes, or until it is smooth, shiny and elastic. Wrap the dough in plastic wrap and put it in the refrigerator to rest for 30 minutes.
  4. Divide the dough into quarters, and re-wrap three quarters in the plastic wrap.
  5. On a lightly floured surface, roll out the remaining quarter of dough into a thin, even circle about 3 mm (¹⁄6 in) thick. Leave to dry out for 15 minutes. Repeat with the remaining pasta dough so you have 4 circles.
  6. When dry, use a small sharp knife to cut the dough into noodles about 5 mm (¹⁄4 in) wide.
  7. Bring a large saucepan of water to a rolling boil. Add 1 tablespoon salt, then add the noodles and cook for 4–5 minutes, until just tender. Drain immediately and drizzle with a little olive oil to stop the noodles from sticking.
  8. Serve with Golden chicken soup.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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