Ingredients
Equipment
Method
- Combine the flour and salt in a large mixing bowl. Crack the egg into the center and gradually add water while stirring.
- Knead the dough for at least 5 minutes until it is smooth and elastic.
- Wrap the dough tightly in plastic wrap and let it rest for 30 minutes.
- Divide the rested dough into smaller portions and roll each piece into a thin sheet using a rolling pin.
- Dust the rolled sheets with flour to prevent sticking and then fold them loosely and slice them into thin strips.
- Bring a pot of water to a boil and gently drop in the freshly cut noodles.
- Cook the noodles for 2-3 minutes until they float to the surface, then drain and add to your favorite broth.
Nutrition
Calories: 210kcalCarbohydrates: 44gProtein: 7gFat: 1gCholesterol: 50mgSodium: 240mgPotassium: 170mgFiber: 2gVitamin A: 2IUCalcium: 2mgIron: 10mg
Notes
Always dust your work surface with flour to avoid sticking. Don’t skip the resting step—it’s crucial for easy rolling. Taste-test one noodle during cooking to ensure it’s perfectly done. For a healthier option, swap all-purpose flour with whole wheat or use zucchini ribbons instead of noodles. Store uncooked noodles in an airtight container dusted with flour in the fridge for up to 3 days or freeze for up to a month. Cooked noodles are best enjoyed immediately.
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