Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 egg whites, beaten
1/3 cup water
2 teaspoons olive oil
3 tablespoons all-purpose flour
Directions:
In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
Add to the dry mixture. Mix well.
Sprinkle kneading surface with 1 Tbsp of the remaining flour.
Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
Cover and let the dough rest for 10 minutes.
Divide dough into 4 equal portions.
On a lightly floured surface, roll each portion into a 12″ square, (about 1/16″ thick). Let stand, uncovered, about 20 minutes.
Loosely roll up dough jelly-roll style; cut into 1/4″ wide strips.
Shake the strands to separate and cut into 2 to 3″ lengths.
If using a pasta machine, pass each portion through machine according to manufacturer’s directions till dough is 1/16″ thick.
Cut into 1/4″ wide strips.
Cut strips into 2 to 3″ lengths.
To store cut noodles, spread them on a wire cooling rack.
Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
Drain noodles well.
Servings: Serve
Time preparation: 0 min.
Time total: 0 min.