Categories: Pasta

Ingredients

• 1 1/2 Cups unsifted all purpose flour
• 1 egg
• 1 egg white
• 1 Tbsp. olive oil
• 1 tsp. salt
• Water

Directions

1. Pour flour into large mixing bowl. Make a well in center of mount and put egg, egg white, oil & salt into hole. Mix together with fork or fingers until dough can be gathered into a rough ball.

2. Moisten any remaining dry bits of flour with drops of water and press into the ball.

3. Knead dough on a floured board, working in a little extra flour if dough seems sticky (about 10 minutes). Dough should be shiny & elastic.

4. Wrap in wax paper & let dough rest for about 10 minutes.

5. Divide dough into 2 balls. Place 1 ball on floured pastry surface & flatten with palm of your hand into an oblong shape about 1 inch thick.

6. Dust top lightly with flour. Roll out with rolling pin until paper thin.

7. Roll up and cut to make egg noodle strips.

8. Can be keps in refrigerator for 24 hours.

9. Cook 5-10 minutes in boiling water.

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