Homemade Egg Noodles by Chef Alfiya
January 17, 2025 • 0 comments
As featured in her Chicken Noodle Soup.
Ingredients
- (3.5 oz) 00 Flour
- (1 each) Egg, room temperature
- Salt, pinch
Directions
- Whisk together flour and salt. Create a well in the middle.
- Crack an egg into the well. Using a fork, whisk the egg allowing flour to mix into the dough slowly. Stir until the dough forms. Knead the dough by hand until it become not sticky, and look for texture like a Play-Doh.
- Wrap it in plastic wrap and let it rest for at least 30 minutes on the counter. You can make dough in advance and put it in the fridge. Let the dough rest for at least 1 hour at room temperature after fridge.
- On the floured surface roll the dough to the desired thickness (1-1.5 mm) Let the pasta sheet dry slightly for about 10 minutes.
- Fold in half and in half again, cut into ¼ inch strips. Unroll the noodles to dry.
