Egg Noodles III
This egg noodle dough uses just one egg and a cup of flour, so a small batch comes together in minutes on the counter. The volcano method, with the egg cracked into a well of flour, lets you control how much water goes in, which matters because drier dough cuts cleaner and cooks without clumping. A pasta machine speeds the rolling, and a food processor can start the dough too.
Instructions
Heap the flour on a smooth work surface and press a deep well into the center, so it looks like a small volcano.
Break the egg into the well. If you want to use olive oil, add it now, since it changes both the flavor and the texture of the noodles.
Start working the egg into the flour with your hands or a fork. Add the water a little at a time, about a teaspoon each round, while you knead. You may not need all of it, or you may need a bit more, so go by the feel of the dough.
Knead until the dough has an even, consistent texture. Keep it as dry as you can manage, because dough that gets too wet sticks to itself and cooks down into one lump.
Divide the dough into manageable pieces and work with one at a time, keeping the rest covered so they do not dry out.
To cut by hand, roll each piece to the thickness you want and slice it into noodles with a knife.
To use a pasta machine, pass each piece through the smooth rollers several times, setting them thinner each pass. When the sheet reaches the thickness you want, run it through the grooved cutting rollers.
Before cooking, toss the fresh noodles in a little flour and boil them in a pan of water kept at a rolling boil, which stops them sticking together.
Make it personal.
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