Description
This simple recipe creates delicious egg noodles with only two main ingredients, perfect as a side or in various dishes.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
Instructions
- On a clean surface, make a well in the center of the flour.
- Crack the eggs into the well.
- Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- Knead the dough by hand for 8-10 minutes until smooth and elastic.
- Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
- Divide the dough into 2-3 portions.
- On a lightly floured surface, roll out each portion of dough very thinly, about 1/16 inch thick, using a rolling pin or pasta machine.
- Dust the rolled-out dough lightly with flour.
- Loosely roll up the dough sheet and cut into desired noodle width (e.g., 1/4 inch for fettuccine, 1/8 inch for spaghetti).
- Unroll the cut noodles and separate them.
- Cook immediately in boiling salted water for 2-4 minutes, or until al dente.
Notes
- Dough can be made ahead and refrigerated for up to 24 hours.
- Freshly made noodles can be frozen for up to 1 month.
- For best results, use fresh, high-quality eggs.
- Adjust flour quantity slightly if dough is too sticky or too dry.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
Keywords: egg noodles, homemade pasta, two ingredients, simple noodles, pasta recipe