Ingredients
Method
To Make the Dough:
- Combine the flour and salt in a stand mixer bowl. Add the eggs and water, then mix until a shaggy dough forms.
- Knead the dough for 10 minutes using a stand mixer with a dough hook, or for 15 minutes if kneading by hand. Cover the dough and let it rest for 30 minutes.
To Roll & Cut Noodles:
- Divide the dough in half and keep one portion covered. Flatten the other half into a rectangle approximately 1/2 to 3/4 inch (1-2 cm) thick.
- Feed the dough through the pasta roller on its thickest setting, guiding it straight to prevent it from catching or becoming crooked.
- Pass the dough through the roller once at every setting. Cut the dough in half at the midpoint of the settings to keep it manageable.
- Flour both sides of the dough sheet once it is translucent. Run it through the preferred cutting setting, then toss the noodles in flour to prevent sticking. Repeat the process with the remaining dough.
To Cook Noodles:
- Bring a large pot of water to a boil. Add the noodles, stirring immediately to prevent clumping, and cook for 60 to 90 seconds before adding to a sauce, soup, or stir-fry.
Nutrition
Notes
Storing & Freezing:
If you aren’t planning on eating all four portions of noodles at once, you can freeze the leftovers. Simply toss them thoroughly in flour, and transfer them to an airtight freezer bag. We love these reusable bags. Just make sure they’re not compressed in the freezer (don’t stack anything on top of them), or the noodles will stick together.
To cook, add them straight into boiling water frozen; do not thaw beforehand, or they may stick together. The frozen noodles will come out of the freezer bag as one big block, but they will separate when they hit the boiling water.
(If storing in the refrigerator, it’s best to store the dough and roll it fresh. The dough must be used within 1 day.)