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Egg Noodles I

These homemade noodles can be served with a variety of pasta sauces, such as pesto sauce.

Source and licence

"Egg Noodles I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egg_Noodles_I, revision 4501491), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egg_Noodles_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4501491

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. In a bowl beat together eggs, salt, olive oil, and wine.
  2. Stir in 1 cup flour with fork.
  3. Gently add second cup of flour after the first is mixed thoroughly.
  4. Remove mixture from bowl and place on a lightly floured work surface.
  5. Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.
  6. Continue kneading until the dough is uniform and shiny in appearance.
  7. Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust and drying out.
  8. Let dough relax for approx. 30 minutes.
  9. Shape noodles as desired (see notes).
  10. To cook, bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente.