Noodles (for Soup)

Name: Noodles (for Soup)
Ingredients: 195 g of fresh sifted white flour and additional flour for dusting surfaces; 2 large eggs; 1 teaspoon of olive oil (optional)

Meat - Noodles (for Soup) by Constantina K. - Recipia

To make the most delicious homemade noodles, it is essential to follow the steps carefully and patiently. We start by preparing the total amount of flour, which is divided into two distinct parts: 157.5 g for the beginning of the kneading and 37.5 g that will be added gradually throughout this process. From the first portion, we form a mound on the work surface and create a well in the center of it, large enough to hold the two eggs. In this little nest of flour, we add the eggs and oil. It is recommended to crack the eggs into a separate bowl, beat them lightly with a fork, and only then add them to the well in the flour. This method ensures better homogenization of the ingredients. Once the eggs and oil are well mixed, using a fork, we bring the flour from the edges towards the center, gradually combining the ingredients until a rough dough mass forms. Once we have obtained a more compact mass, we start kneading the dough with our hands. At this stage, if the dough becomes sticky, do not hesitate to sprinkle a little flour from the second portion to help it become easier to handle. We continue to knead until the dough reaches a soft and smooth consistency, forming a uniform ball. After we finish kneading, we cover the dough with an inverted bowl and let it rest for 30 minutes. After this time, we divide the dough into two approximately equal parts. Each portion will be rolled out with a rolling pin, sprinkled with flour, so that the thickness reaches about 1 cm. Next, we prepare the pasta machine, ensuring that it is secured to the work surface and that its rollers are dusted with flour to prevent the dough from sticking. We pass the piece of dough through the rollers of the machine, repeating the process several times, gradually adjusting to thinner settings. The dough should reach a thickness of about 1 mm, and if you can see your hand through it, you have achieved the desired consistency. We carefully place the strips of dough on a floured surface, cutting them into long strips of about 25 cm. It is important to let the dough dry for 10 - 20 minutes, turning it once or twice to ensure even drying. To finish preparing, we roll each piece of dough until the width of the roll reaches about 6 cm, then cut the dough into thin strips of 1.5 - 2 mm. The resulting noodles are left to dry at room temperature, placed on a clean towel. This process requires patience and attention to detail, but the final result will surely be delicious and worth every effort. Enjoy the fresh noodles, whether you use them in a flavorful soup or combine them with various sauces!

Ingredients

195 g of fresh sifted white flour and additional flour for dusting surfaces
2 large eggs
1 teaspoon of olive oil (optional)

Noodles (for Soup)

Ingredients

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