These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! —Helen Heiland, Joliet, Illinois
- 2/3 to 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon cold water
- 6 cups water
- 1 teaspoon canola oil
- In a small bowl, combine 2/3 cup flour and salt. Make a well in the center. Beat egg and cold water; pour into well. Stir together, forming a ball.
- Turn dough onto a floured surface; knead for 8 minutes, adding remaining flour if necessary to keep dough from sticking to surface or hands. Cover and let rest for 10 minutes.
- On a lightly floured surface, roll dough into a 12-in. x 8-in. rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges. Dust both sides of dough with flour. Roll up jelly-roll style; cut into 1/4-in. slices. Separate and unroll the noodles; let rest on a clean towel for 1 hour.
- In a large saucepan, bring water to a rapid boil. Add oil and noodles; cook for 7-9 minutes or until tender. Drain and serve immediately. Yield: 2 servings.
Originally published as Homemade Noodles in Cooking for 2 Fall 2007, p15
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