Basic Noodle Dough
|All purpose flour||1 1⁄2 Cup (24 tbs)|
Sift flour and salt into bowl.
Make a little well in center and drop in slightly beaten eggs.
Work with fingers until mixture becomes a very stiff paste; if it is too moist, more flour must be added.
Divide dough into halves and roll into two balls.
Put floured tablecloth or pastry cloth on wooden board or marble, wooden, or enamel kitchen table.
Place dough on cloth and with floured rolling pin roll very thin.
You will have to turn dough often, rolling it first on one side, then on the other, flouring cloth and rolling pin occasionally.
It takes a strong right arm to get this dough thin enough.
Roll up dough tightly into a long roll and, with sharp knife, cut into crosswise slices about 1/4 inch thick.
Dry for 1 hour, more or less, but do not let all the moisture evaporate or dough will crumble.
Store in a jar.
Serving size: Complete recipe
Calories 826 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 3.4 g16.9%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1112.7 mg46.4%
Total Carbohydrates 144 g47.9%
Dietary Fiber 5.1 g20.3%
Sugars 1.3 g
Protein 32 g63.9%
Vitamin A 9.7% Vitamin C
Calcium 8.2% Iron 58.5%
*Based on a 2000 Calorie diet