Homemade noodles
4 servings
60 minutes
Homemade noodles are an art of simplicity and flavor. Inspired by Italian traditions, it conveys the spirit of a warm family hearth where the dough is kneaded by hand and the aroma of freshly cooked pasta fills the kitchen. Tender, elastic, with a slight egg hue, it pairs wonderfully with any sauces, whether rich tomato or creamy with cream. Its versatility allows noodles to be used in soups, casseroles or simply served with olive oil and parmesan. This recipe pays homage to age-old traditions where flour, eggs, water and salt transform into a true gastronomic wonder. Each serving is not just a dish but a journey into the cozy atmosphere of home where cooking becomes an art.
1
Mix the eggs, salt, and water.
- Chicken egg: 3 pieces
- Salt: 1 teaspoon
- Water: 1 glass
2
Add flour and knead it tightly. The dough should be like for dumplings.
- Wheat flour: 1 kg
3
Put in a bag and let sit for 30 minutes to 2 hours.
4
Dust the table with flour, cut a piece the size of a fist, and roll it out very thin and transparent.
- Wheat flour: 1 kg
5
Spread the leaves on a towel, they should dry for about 10 minutes.
6
Dry the sheets a bit on the stove, roll them into a tube, and cut thinly.
7
Spread out and dry.
