Foundation

Homemade Egg Noodles

Prep

20 minutes plus 20 minutes resting

Total

20 min

Serves

4 servings

This simple egg noodle dough rolls out thin and cooks up with a tender bite that makes soups and quick pasta bowls feel especially comforting.

Ingredients

1
Crack the egg into a bowl.
2
Add the water and salt, then beat with a fork.
3
Work in enough flour to make a very stiff dough.
4
Knead until smooth and firm.
5
Cover with an inverted bowl and let the dough rest.
6
Roll the dough very thin.
7
Cut into sheets and pass through a noodle cutter, or slice into thin noodles by hand.

Keep the dough very stiff as written, and let it rest under an inverted bowl before rolling so it becomes easier to stretch thin.

One egg, very little water, and a stiff dough give the noodles enough structure to roll thin and hold their shape once cut.

Dry the cut noodles completely and store airtight for several days, or freeze them fresh in loose nests for longer storage.