Basic Egg Noodle Pasta

By á-1910

Ingredients

• 4 large eggs
• 3 1/2 cups (830 mL) sifted
• all-purpose flour
• 1 tbs (15 mL) water
• 1 tsp (2 mL) salt

Preparation

Step 1

Break eggs into a glass measuring cup. Check to see that
eggs measure 7/8 cup (207 mL). If less than 7/8 cup
(207 mL), add water, 1 tsp (2 mL) at a time, until
measurement is reached.
Place flour and salt in stand mixer bowl. Attach bowl
and flat beater. Turn to Speed 2 and gradually add eggs
and 1 tbs (15 ML) water. Mix for 30 seconds. Stop mixer
and exchange flat beater for dough hook. Turn to Speed
2 and knead for 2 minutes.
Remove mixture from bowl and place on clean surface.
Dough may appear crumbly. Hand knead for 30 seconds
to 1 minute or until dough is smooth, pliable and holds
together in a ball.
Form walnut-sized pieces and extrude pasta into desired
shape. Separate and dry as desired, then follow cooking
instructions above.
Yield: About 1 ¼ pounds (579 g) dough