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.