Handmade egg noodle dough rolled and cut for pasta.

Ingredients

• 9 eggs
• 4 tbsp vegetable oil
• 4-5 cups flour

Steps

1. In mixer, beat eggs till foamy (with wire beater).
2. Add oil and mix.
3. Add 1 cup of flour at a time.
4. Work in till smooth up to 2-3 cups of flour.
5. Switch to dough hook.
6. Add additional flour in small increments till dough doesn’t stick to edges of bowl.
7. Keep dough as moist as possible.
8. Put dough in an oiled bowl and flip over.
9. Cover dough with saran wrap and let rest for 30 min.
10. Roll out and cut with pasta machine or roll thinly and cut into thin strips.
11. May cook at this point or let strips air dry over a rack.
12. To cook: Bring large amount of salted water to a boil.
13. Add noodles and cook till al dente (approx 2-3 min for thin strips, 8 min for thicker strips).

Notes

• If doing by hand: knead on a board 5-6 min.
• Don’t overcook.