Homemade noodles

Name: Homemade noodles
Ingredients: 2 eggs; 1 g salt; 200 g flour

Pasta/Pizza - Homemade noodles by Letitia H. - Recipia

Homemade noodles usually go into soup, and the ones cut at home stay fine and slightly uneven. The egg-and-flour dough is rolled out thinly and left to dry slightly before it goes into tomato soup. I divide the dough into two balls and roll out the sheets one at a time, so they’re easier to handle. Prep: 25 minutes. Cook: 0 minutes. Rest: 20 minutes. Total time: 45 minutes. Serves: 4. Approximately 218 kcal and 8 g protein per serving.

Ingredients

2 eggs
1 g salt
200 g flour

Preparation

1. Beat the eggs with the salt for 2 minutes, until combined. 2. Put the flour on the work surface, keeping a little back for dusting, and make a well in the middle. Pour in the eggs and knead for 8 minutes, adding flour as needed, until you have a smooth, firm dough. 3. Divide the dough into two balls. Roll them out one at a time, as thinly as possible, then roll up each sheet and cut the rolls into strips, some thinner and some thicker. Work for about 15 minutes. 4. Sprinkle the reserved flour over baking paper. Separate the strips and spread them out on the paper, then leave them to dry slightly for 20 minutes.

Notes

I ended up making them after I forgot to buy them for tomato soup; rolling out the sheet is hard on my arms, and the noodles don’t all come out the same. You can replace 50 g of the white flour with whole wheat flour, but the dough will still contain gluten and eggs. Flour absorbs differently, so stop when the dough is firm and no longer sticks to your hands. Thicker strips need more time to dry; let them dry completely before putting them in a closed container. I add them to tomato soup or clear chicken soup.