Egg Noodles I

• 3 whole eggs
• ⅛ teaspoon salt
• ½ cup (120 ml) wine
• 1 Tablespoon olive oil
• 3 cups (700 g) flour

Ingredients for 14 servings (980 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a bowl beat together eggs, salt, olive oil, and wine.

2. 2

   Stir in 1 cup flour with fork.

3. 3

   Gently add second cup of flour after the first is mixed thoroughly.

4. 4

   Remove mixture from bowl and place on a lightly floured work surface.

5. 5

   Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.

6. 6

   Continue kneading until the dough is uniform and shiny in appearance.

7. 7

   Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust and drying out.

8. 8

   Let dough relax for approx. 30 minutes.

9. 9

   Shape noodles as desired (see notes).

10. 10

    To cook, bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente.

    Stovetop