Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
  2. Add to the dry mixture. Mix well.
  3. Sprinkle kneading surface with 1 Tbsp of the remaining flour.
  4. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
  5. Cover and let the dough rest for 10 minutes.
  6. Divide dough into 4 equal portions.
  7. On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
  8. Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
  9. Shake the strands to separate and cut into 2 to 3" lengths.
  10. If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
  11. Cut into 1/4" wide strips.
  12. Cut strips into 2 to 3" lengths.
  13. To store cut noodles, spread them on a wire cooling rack.
  14. Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
  15. Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
  16. Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
  17. Drain noodles well.

Reviews

(3)
Most Helpful

I think that this is an excellent recipe and it's a pity that there have been only two reviews since it was posted in August of 1999. My review will be the third review. <br/><br/>This noodle dough was very easy to make and worked as written, although today I needed less flour. The dough is great to handle and roll out. I roll and cut all of my noodles by hand as I don't have a pasta machine of any kind, and don't intend to buy any. This made a very supple, easy to roll dough.<br/><br/> I made two slight changes-I always knead my pasta dough for 15 minutes as it makes it even more supple, and I used bread flour, not a-p flour as written. Bread flour has more gluten than a-p flour and you can even make pasta without eggs with bread flour because of the higher gluten content. Pasta made with a-p flour will also be tougher than that made with bread flour. <br/><br/>I followed a new tip for the first time today: wrap the dough in plastic wrap while it's resting, and keep the resting pieces of dough in it as you roll out the rest of the dough. I have been covering it with my pastry cloth, and the plastic wrap is much better and I will do that from now on. <br/><br/>I can and do highly recommend this recipe. Thanks for posting it Carole.

kjkvett February 04, 2015

Tasty and easy...I have made this many many times...just have spaced out reviewing it. Thanks for a great one!

CookbookCarrie February 01, 2005

My family thought the noodles were very good, and I thought it was very easy to make.

Thomas Nicholson June 09, 2004

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