Homemade Egg Noodles
Despite the huge variety of store-bought pasta, I recommend making noodles yourself — they have a unique taste. This product holds its shape perfectly and does not overcook. They are great both as a side dish and for preparing a rich soup.
- Total cooking time
- not set
- Number of servings
- 250
- Recipe difficulty
- 2 / 5
Ingredients
for 250 servings
- eggs 2
- vegetable oil 1 tbsp
- 1/2 tsp salt
- flour 200-230 g
Instructions
Step 1 of 10
Mix the eggs with salt.
Step 2 of 10
Pour in the vegetable oil and stir.
Step 3 of 10
Add the flour and knead the dough.
Step 4 of 10
Place the mixture in a bag and leave it in the refrigerator for 30–40 minutes.
Step 5 of 10
Divide the dough into 3 parts for easier rolling. Roll out very thinly (about 1 mm thick).
Step 6 of 10
Roll it up.
Step 7 of 10
Roll it up again.
Step 8 of 10
Cut into strips about 3 mm wide.
Step 9 of 10
Separate the strips and fluff them up. Repeat with the remaining dough.
Step 10 of 10
Spread them on a sheet of paper (napkin). Leave to dry at room temperature for twenty-four hours.