- 6 to 7 cups all-purpose flour
- 1-1/2 teaspoons salt
- 6 eggs, lightly beaten
- 1 cup water
- 1 tablespoon canola oil
- Melted butter and minced fresh parsley, optional
- In a large bowl, combine 6 cups flour and salt. Make a well in the center. Beat eggs and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times.
- Divide dough into eight portions. On a lightly floured surface, roll each portion into a 1/16-in.-thick square. Let stand, uncovered, for 10 minutes.
- Roll up, jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles and dry in a single layer on paper towels for 1 hour before cooking.
- To cook, bring salted water to a rapid boil. Add noodles and oil to boiling water; cook for 2 minutes or until tender but not soft. Drain; toss with butter and parsley if desired. Yield: 24 servings.
Originally published as Homemade Noodles in Down the Aisle Country-Style 2000, p37
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