Ingredients for Egg Noodles
- White Flour
- Egg
- Egg Yolks
- 1 teaspoon salt
- Vegetable Oil
- Water
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How to Make Egg Noodles
- In a large bowl, whisk together 3 cups all-purpose flour (or 1.5 cups all-purpose flour and 1.5 cups whole wheat flour) and 1 teaspoon salt.
- Make a well in the center of the flour mixture.
- In a separate bowl, whisk together 4 large eggs and 2 tablespoons of olive oil.
- Gradually pour the wet ingredients into the well, incorporating the flour a little at a time.
- Mix well using a fork until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough becomes smooth, elastic, and no longer sticky.
- Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes (or up to 2 hours in the refrigerator).
- Once rested, roll out the dough using a pasta machine or rolling pin to your desired thickness. (If using a pasta machine, start with the widest setting and gradually decrease the thickness.)
- Cut the dough into your desired noodle shape (fettuccine, tagliatelle, spaghetti, etc.).
- Gently dust the noodles with flour to prevent sticking.
- Cook the noodles in a large pot of boiling salted water until al dente (about 2-3 minutes), stirring occasionally.
- Drain the noodles and serve immediately with your favorite sauce.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
6g
Fat
55g
Carbs
80g
