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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Egg Noodles III

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 whole egg
  • 1 cup flour
  • 2–6 tablespoons water
  • 1–2 teaspoons olive oil (optional)

Method

  1. On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).
  2. Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.
  3. Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).
  4. Knead dough until it has a consistent texture.
  5. Shape the noodles through one of the following methods:
  6. * Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.
  7. * Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.