Fresh Noodle Dough
- 2 cups all-purpose flour
- 1 egg
- 2 tablespoons water
- 1/2 teaspoon salt
- Sift the flour onto a board and make a well in the center.
- Add the egg, water, and salt. Mix until the dough forms a ball. It should be very stiff, but if it will not stick together, you may have to add an extra teaspoon of water.
- Knead well until the dough is smooth and elastic, about 10 minutes. Shape into a ball, cover with plastic wrap, and refrigerate for 1 hour.
- Roll out the dough on a floured board until paper thin, and leave it to dry for about 30 minutes.
- To slice the dough, either use a pasta machine, or roll it up like a jelly roll, and slice it crosswise at 1/4 inch or 1/16 inch intervals, depending on whether you want wide or thin noodles.
- Shake the noodles to separate them, and hang them over a rack (or horizontal broom handle supported by 2 chairs) to dry in a warm, dry place, up to 3 to 4 hours.
- When noodles are completely dry, store in a jar with a tight-fitting lid; they will keep as long as packaged noodles.
- To cook, place noodles in rapidly boiling salted water: 5 minutes for thick, 2 minutes for thin.
- Add noodles to boiling soup or use in noodle dishes.
Calories: 243 kcal
Carbohydrates: 48 g
Protein: 8 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 308 mg
Potassium: 82 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 59 IU
Calcium: 16 mg
Iron: 3 mg