Mound the flour in the center of a large wooden
cutting board. Make a well in the middle of the
flour, add the eggs. Using a fork, beat
together the eggs and begin to incorporate the
flour starting with the inner rim of the well.
As you incorporate the eggs, keep pushing the
flour up to retain the well shape (do not worry
if it looks messy). The dough will come
together in a shaggy mass when about half of
the flour is incorporated.
Start kneading the dough with both hands,
primarily using the palms of your hands. Add
more flour, in 1/2-cup increments, if the dough
is too sticky. Once the dough is a cohesive
mass, remove the dough from the board and
scrape up any left over dry bits. Lightly flour
the board and continue kneading for 3 more
minutes. The dough should be elastic and a
little sticky. Continue to knead for another 3
minutes, remembering to dust your board with
flour when necessary. Wrap the dough in plastic
wrap and set aside for 20 minutes at room
temperature.
When you’re ready, roll it out on a floured
surface as thinly as it’ll go. The noodles will
plump up quite a bit when they boil in the
water, so the thinner you can roll it, the
better. Cut the noodles really thin. You can
use a sharp knife (if you can keep it in a
straight line), a pizza wheel, or a long
pizza/bread cutter.
To cook the noodles, just boil them in salted
water (very important!) for probably two minutes.
They cook lightning fast, so don’t let ‘em go too
long.
Originally Submitted
6/22/2017
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