Ingredients:
1 eggs
1 tablespoon water ( cold)
1 teaspoon olive oil ( extra virgin)
1/2 teaspoon salt
1 -2 cup white flour
Directions:
Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
Combine the first 4 ingredients and whisk together well with a fork.
Add 1/2 C flour and mix with the fork until all lumps are gone.
Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4 C of flour, depending on the humidity, etc.
Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
Allow it to sit for 30 minutes.
Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. – Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
–>Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.
Servings: 1
Time preparation: 60 min.
Time total: 65 min.