Egg Noodle Recipe

Ingredients

Directions

Boil water in a large pot (4 quarts). 

In a large mixing bowl combine flour, and salt and mix.  Add eggs, water and olive oil, and mix until fully combined.  Break into 4 equal balls.  Role into 1/16 inch thick sheets using a pasta maker, or rolling pin.  For ravioli and lasagna use the thick sheets as is.  For thinner style pasta run the sheets through a pasta maker, or use a pizza cutter, to cut into strips.

Boil pasta noodles in the pot of water all at once. When the noodles are dropped in the water will stop boiling. When the water starts boiling again, the noodles will be ready. 

The recipe is easy to scale: 1 cup of flour, 1 egg, 2 tablespoons of water.