Fresh Egg Noodles
|All purpose flour||2 Cup (32 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Boiling salted water||4 Quart|
Insert metal blade.
Place 2 cups of the flour, eggs, and salt in work bowl; process continuously until mixture resembles cornmeal.
With motor running, pour 1/4 cup of the water through feed tube and continue processing until dough forms a ball.
Dough should be well blended, but not sticky.
If dough feels sticky, add flour, 1 tablespoon at a time, processing after each addition.
If dough looks crumbly, add water, 1 teaspoon at a time, processing after each addition.
Roll and cut dough below.
If you plan to use a pasta machine, you can roll dough immediately.
If you plan to use a rolling pin, cover dough and let it rest for 20 minutes.
Once noodles are cut, it's best to cook them right away.
But if you make more noodles than you need, you can let them stand, uncovered, until they're dry but still pliable (30 minutes to 1 hour).
Then place them in a plastic bag and refrigerate for up to 2 days.
To cook noodles, drop them into boiling salted water and cook until al dente (1 to 2 minutes).
Pour into a colander; drain well.
Season to taste with butter, salt, and pepper (or top with a sauce); serve at once.