Egg Noodles
Egg noodles made with a splash of wine and a little olive oil need only five ingredients and a clean work surface. The dough rests under an upturned bowl, then rolls out for lasagna, fettuccine or ravioli. One quarter of the batch cut into fettuccine feeds four, and leftover dough keeps in the refrigerator for up to two weeks. Serve them with pesto or any pasta sauce you like.
Instructions
Beat the eggs, salt, olive oil and wine together in a bowl until evenly combined.
Stir in the first cup of flour with a fork. Once it is thoroughly mixed, gently add the second cup.
Turn the mixture out onto a lightly floured work surface. Knead in the last cup of flour a little at a time, adding a bit of cold water only if the dough turns too dry.
Keep kneading until the dough looks uniform and shiny. Roll it into a large ball and cut it into quarters.
Set the mixing bowl upside down over the cut pieces to keep off dust and stop them drying out. Let the dough relax for about 30 minutes.
Roll and cut the dough into the noodle shape you want, such as fettuccine, lasagna sheets or ravioli.
Bring a large pot of lightly salted water to a rolling boil. Add the noodles and cook them until they are al dente.
Make it personal.
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