Homemade wheat-egg noodles
4 servings
30 minutes
Homemade wheat-egg noodles are a classic of Italian cuisine, rooted in ancient pasta-making traditions. Its taste is delicate with light hints of egg aroma, and the texture is elastic and silky. This dish easily pairs with various sauces: from creamy to tomato-based, becoming a base for both simple and exquisite recipes. Preparation requires patience, especially when rolling out the dough by hand, but this process brings a special coziness and feeling of home warmth. The noodles cook in just a few minutes, and the butter added at the end makes them even more aromatic and tender. They are perfect for a family dinner when you want to enjoy the true taste of traditional pasta made with love and care.
1
Fresh eggs are mixed with flour and salt. I don't specify the exact amount of flour — it depends on the size and quality of the eggs, so we add enough flour to make a firm dough, like for dumplings, for example. Salt is added to taste. After mixing, we cover the dough and let it 'rest' for about 15 minutes.
- Chicken egg: 3 pieces
- Salt: to taste
- Wheat flour: 300 g
2
If you have a pasta machine for rolling dough — you are lucky! Otherwise, you'll have to roll the dough by hand and then cut it manually — it's time-consuming and labor-intensive. But it's worth a try.
3
It is necessary to roll out the dough to a thickness of 1.5–2 mm (thicker is also fine, depending on personal preference).
4
Salt the water for boiling, bring it to a boil. You can add a bay leaf. Place the noodles in the water and stir to prevent sticking.
- Salt: to taste
5
Homemade noodles take less time to cook than store-bought ones. When the noodles are ready, drain them in a colander and rinse with cold water. Then return them to the pot. I add a small piece of butter and mix it — the noodles don't stick together and gain a pleasant aroma and taste.