Categories: Pasta
Ingredients
- 1 1/2 Cups unsifted all purpose flour
- 1 egg
- 1 egg white
- 1 Tbsp. olive oil
- 1 tsp. salt
- Water
Directions
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Pour flour into large mixing bowl. Make a well in center of mount and put egg, egg white, oil & salt into hole. Mix together with fork or fingers until dough can be gathered into a rough ball.
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Moisten any remaining dry bits of flour with drops of water and press into the ball.
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Knead dough on a floured board, working in a little extra flour if dough seems sticky (about 10 minutes). Dough should be shiny & elastic.
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Wrap in wax paper & let dough rest for about 10 minutes.
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Divide dough into 2 balls. Place 1 ball on floured pastry surface & flatten with palm of your hand into an oblong shape about 1 inch thick.
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Dust top lightly with flour. Roll out with rolling pin until paper thin.
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Roll up and cut to make egg noodle strips.
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Can be keps in refrigerator for 24 hours.
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Cook 5-10 minutes in boiling water.