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Updated May 14,  2016

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Homemade Egg Noodles

From the kitchen of


Olive Oil

On a clean kitchen counter or work space, place 3 - 4 cups of all-purpose white flour
into a mound and make a well in the center.
In a separate bowl, mix 3 or 4 egg yolks, one whole egg, a pinch of salt and a good
drizzle of olive oil in the bowl.
Then pour egg mixture into the center well of the flour and begin to whisk the eggs
in the well with a fork. 


As you whisk, the flour from the outer walls will slowly incorporate into the egg
mixture. Continue this until a barely-sticky dough is created.
You may have some flour around the edges left over. 


Knead the ball of dough a few minutes or until it feels smooth. Make sure there is still
flour on your counter while you do this. 

Then, allow the dough to rest wrapped in plastic wrap on the counter for 20 - 30 minutes.

With a heavy rolling-pin, roll out the dough into a thin sheet. (add flour to prevent sticking)
Now, you can either roll up the dough, then slice to desired thickness
with a knife, this will result in long strands when unrolled, or you can leave it flat on
the counter and cut whatever size and shape you like with a pizza cutter.


Toss noodles after cutting with a little flour so they do not stick together.

Use that day or freeze.

Cooking time depends on the size and thickness of the noodles!