Egg Noodles
Fresh egg noodles need only two ingredients, and this recipe makes them with a simple ratio of one large egg per person. The dough is built by hand in a well of flour, which lets you feel when it has turned smooth and elastic. Because you choose how thick to roll and how to cut, the same dough works for thin strands or wide ribbons. Cooking takes only a short boil.
Instructions
Sift the flour onto a large work surface and make a well in the centre. Break the eggs into the well.
Using a spoon or your hands, slowly draw the flour into the eggs until the mixture comes together. If it feels too wet to handle, work in a little more flour, since the right amount depends on the size of your eggs.
Knead the mixture into a smooth, elastic dough. It should spring back a little when you press it.
Dust the dough and the surface with extra flour, then roll the dough to the thickness you like. Cut it into whatever shape suits the dish you are making.
Bring a large pot of salted water to the boil. Add the noodles and cook them until they are al dente, tender but still with a little bite.
Make it personal.
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