Homemade Egg Noodles

Step 1

Place 1 1/2 cups all-purpose flour and 1/4 teaspoon kosher salt in a food processor fitted with the blade attachment. Pulse to combine. Add 2 large eggs and 1 teaspoon water, and pulse until couscous-sized crumbs form. Squeeze the dough between your hands: it should clump together easily without being too wet. If too dry, pulse in more water 1/2 teaspoon at a time.

Step 2

Transfer the dough out onto a work surface and gather into a ball. Knead until smooth and elastic, adding small amounts of flour to the surface if sticking, about 4 minutes. Form the dough into a ball then cover with plastic wrap and let it rest for 30 minutes.

Step 3

Cut the dough into 2 pieces. Keep one piece wrapped and roll out the other piece with a rolling pin into a large oval as thin as possible, about 1/16-inch or even paper thin. (The dough will thicken as it cooks.) If the dough is sticking, add more flour as needed.

Step 4

Using a chef's knife or a pizza cutter, cut the dough into about 1/2-inch wide strips. Transfer to a parchment paper-lined baking sheet and repeat rolling out the remaining dough.

Step 5

To cook, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, stirring occasionally to prevent sticking, 3 to 6 minutes, depending on the noodle thickness. Drain and serve.