Egg Noodles I

These homemade noodles can be served with a variety of pasta sauces, such as pesto sauce.

65 min · serves 12

Ingredients

• 3 whole eggs
• ⅛ teaspoon salt
• ½ cup (120 ml) wine
• 1 Tablespoon olive oil
• 3 cups (700 g) flour

Steps

1. In a bowl beat together eggs, salt, olive oil, and wine.
2. Stir in 1 cup flour with fork.
3. Gently add second cup of flour after the first is mixed thoroughly.
4. Remove mixture from bowl and place on a lightly floured work surface.
5. Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.
6. Continue kneading until the dough is uniform and shiny in appearance.
7. Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust and drying out.
8. Let dough relax for approx. 30 minutes.
9. Shape noodles as desired (see notes).
10. To cook, bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente.

More recipes with eggs, wine or flour

Adapted from “Egg Noodles I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.