Egg Noodles

Ingredients

2 1/3 Cup flour

1/2 teaspoon salt

2 beaten eggs

1/3 cup water

1 teaspoon canola oil

Directions

In a large mixing bowl stir together 2 cups flour and the salt. In a separate bowl, whisk together the eggs, water and oil. Make a well in the center of the flour and add the wet ingredients to the dry ingredients and mix well. If using a stand mixer, add ingredients as stated above and let mixer run until dough is combined and mostly smooth.

Sprinkle your kneading surface with the remaining flour and knead dough until smooth (about 10 minutes). This is where an electric stand mixer works well as it cuts the hand kneading down by about 8 minutes. Divide dough in quarters and let rest for 10-15 minutes.

On a lightly floured surface, roll dough until about 1/2 inch thick. Cut as desired (I usually make mine like fettuccine noodles because I don't have a cool pasta machine to make other shapes.)

Hang noodles on a noodle hanger or place on drying racks and let sit overnight covered lightly with a clean dry cloth.

Cook pasta until done (about 10 minutes). To test doneness, press a spoon into noodle on side of pan. Noodles should be soft, but not mushy. 

Pasta can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future use.