Homemade Egg Noodles Delightfully Easy to Make

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 0.5 teaspoon salt
• 1 tablespoon olive oil (or vegetable oil)
• as needed water Water
• as needed extra flour for dusting

Instructions

1. In a large bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.
2. Crack the eggs into the well, and add the olive oil.
3. Using a fork, gently beat the eggs and gradually mix in the flour from the edges of the well until a dough begins to form.
4. Once the dough starts to come together, use your hands to knead it in the bowl. If it's too crumbly, add a little water, a teaspoon at a time, until the dough holds together but is not sticky.
5. Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
6. After resting, divide the dough into four equal portions. Roll each portion out as thinly as possible using a rolling pin or a pasta machine, dusting with flour to prevent sticking.
7. Once rolled out, cut the dough into your desired noodle shape, such as fettuccine or tagliatelle. Dust the cut noodles with a little extra flour to prevent them from sticking together.
8. Bring a large pot of salted water to a boil. Add the fresh noodles and cook for 2-4 minutes, depending on thickness, until they float to the top and are al dente.
9. Drain the noodles and toss them with your favorite sauce or serve them simply with a drizzle of olive oil and a sprinkle of parmesan cheese.