Your kids will never let you buy packaged noodles again after they try this home-made version. Use good-quality eggs for an even tastier result.
Recipe excerpted with permission from Feasting: A New Take On Jewish Cooking by Amanda Ruben, published by Hardie Grant Books March 2018.
- 2 cups (250 g) unbleached all-purpose flour, plus extra for dusting
- 3 large eggs, approximately 185 g (6 ½ oz) in total
- ¼ tsp salt, plus extra for cooking the pasta
- olive oil, for drizzling
- Place the flour in a mound on a clean surface and make a well in the center. Crack the eggs into the well, add the salt and beat lightly with a fork. Gradually mix the flour into the eggs using the fork.
- Bring the dough together into a soft ball using your hands. If it feels a bit dry, add 1 teaspoon water.
- Knead the dough well for 10 minutes, or until it is smooth, shiny and elastic. Wrap the dough in plastic wrap and put it in the refrigerator to rest for 30 minutes.
- Divide the dough into quarters, and re-wrap three quarters in the plastic wrap.
- On a lightly floured surface, roll out the remaining quarter of dough into a thin, even circle about 1/6 inch thick. Leave to dry out for 15 minutes. Repeat with the remaining pasta dough so you have 4 circles.
- When dry, use a small sharp knife to cut the dough into noodles about ¼ inch wide.
- Bring a large saucepan of water to a rolling boil. Add 1 tablespoon salt, then add the noodles and cook for 4–5 minutes, until just tender. Drain immediately and drizzle with a little olive oil to stop the noodles from sticking.