Egg Noodles III

Ingredients

• 1 whole egg
• 1 cup flour
• 2–6 tablespoons water
• 1–2 teaspoons olive oil (optional)

Steps

1. On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).
2. Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.
3. Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).
4. Knead dough until it has a consistent texture.
5. Shape the noodles through one of the following methods: Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife. Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.

More recipes with eggs or flour

Adapted from “Egg Noodles III” 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.