Egg Noodles

An easy Egg Noodle recipe that's simple to make.

Cuisine Eastern European, Italian

Keyword Pasta

Method No Bake

Prep Time 25

Chilling Time 30

Total Time 55

Servings

Combine 2 cups of flour and salt in a medium bowl. Make a well in the center and add Olive Oil & beaten eggs. Mix well until a stiff dough forms, adding a tablespoon of water at a time if needed.
Knead dough on a lightly floured surface until smooth, about 10 minutes.
Roll dough into a ball, Wrap in plastic & refrigerate for at least 30 minutes.
Roll out dough on a lightly floured surface or Pastry Board with a Rolling Pin or a pasta machine to desired thickness. Cooked Noodles will gain thickness so roll thinner than you want the finished noodles.
Using a Pizza Wheel or very sharp knife, cut into strips of desired width and length.

If you have time, let the pasta sheet dry for 20 minutes after rolling and before cutting.

Hang noodles over anything that will allow them to hang separately, not in contact with other strands. Use your imagination.

Raw noodles freeze well. You may also hang them to dry and store them, unrefrigerated, for up to a month.

Use more Flour in high humidity locations.