Ingredients Jump to Instructions ↓

  1. 6 to 7 cups all-purpose flour

  2. 1-1/2 teaspoons salt

  3. 6 eggs, lightly beaten

  4. 1 cup water

  5. 1 tablespoon canola oil Melted butter and minced fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 6 cups flour and salt. Make a well in the center. Beat eggs and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 1/16-in.-thick square. Let stand, uncovered, for 10 minutes. Roll up, jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles and dry in a single layer on paper towels for 1 hour before cooking. To cook, bring salted water to a rapid boil. Add noodles and oil to boiling water; cook for 2 minutes or until tender but not soft. Drain; toss with butter and parsley if desired. Yield: 24 servings. Tip: Noodles will stay warm and hold a long time in a slow cooker or electric roaster.


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