Egg Noodles III

Category: Pasta

Ingredients

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

Instructions

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.

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