2 eggs
2 tablespoons water
1 teaspoon salt
1 cup flour

Beat eggs well, beat in water, stir in salt and flour. Sprinkle a bit of flour on the counter top and kneed dough, adding flour a bit at a time until you have a nice consistency (no longer sticky). Cut dough in half and roll each half to a very thin sheet. Put sheets on kitchen towels to dry until firm, turning over occasionally. Roll up sheets of dough, jelly roll fashion and cut into thin noodles. Shake strips apart and allow to dry thoroughly. Cook in a generous amount of salted boiling water about 15 minutes. Drain and add a bit of butter to serve.

Variation: skip the rolling, the initial drying, and cutting by hand, use a pasta machine and spread the noodles on towels to dry thoroughly. Thickness is the only issue with a pasta machine, my machine runs from 1 to 9, I usually stop at 5 to get my noodles as close to Grandma’s as I can remember.

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