Prep 0 mins
Cook 0 mins
- Beat the egg before adding it and the water to the flour.
- (I use regular all-purpose flour, not the fancy semolina kind.) Add a little more flour if needed to keep dough from being too sticky.
- Knead until it is smooth and glossy, then run through pasta maker as per your usual procedure OR cut the dough into three or four balls and roll out each one, separately of course, o n a floured surface, until it is only around an eighth of an inch thick.
- Use a very sharp knife to cut into noodles of the width you desire and drape over something (yeah, I have a formal pasta drying rack...but according to the latest COOK'S ILLUSTRATED, draping a broom handle between two chairs works just fine...) to dry.
- If the noodles are very short, you can sit them on a cooling rack to dry but you'll probably need several cooling racks to make this work.
- Allow to dry at least an hour, up to overnight. You shouldn't need to add oil to this recipe but if you insist, limit yourself to the ones without too distinctive a flavor (canola works for me, although some people say they can taste it, so perhaps soy or corn would work better for them; olive oil, for instance, is too flavorful for this.) and never more than a tablespoon for this entire recipe...even a tablespoon sounds like 'way too much to me....
I made this recipe to make beef and noodles with. The noodles turned out delicious. Roll them as thin as you can. If the dough springs back when you roll it, let it rest awhile longer.
I printed this recipe out in 2008, and it has become my standard for chicken & noodle soup. It is simple & delicious!
Simple recipe. I added about 1/2 tsp salt, but still found the noodles rather bland. You really need to roll them quite thin...they puff up a little in the hot broth. My daughter gives them a big thumbs up, and she is a very picky eater! Next time I think I'll try adding some onion powder or poultry seasoning.