Homemade Noodles with Egg Yolks
Description
You can confidently use the noodles prepared according to this recipe for making pasta or soup. These noodles are especially good because you can slightly dry them in the oven and store for up to a week (dry them at 200 degrees for 10 minutes). I recommend rolling the dough very thinly—it won't stick to surfaces and won't tear. You can cut it using a pizza cutter. Optionally, you can add some spices or herbs to the dough for a very unique and delicious result.
Instructions
- 1
Step 1
1. Sift the flour through a sieve and add the egg yolks to it. Add salt to taste and gradually add water in small portions, mixing the dough gradually. The dough should be very elastic and should not stick to your hands.
- 2
Step 2
2. Then wrap the dough in plastic wrap and let it rest on the counter for 30 minutes. Roll out the dough into a thin sheet on a floured surface, rolling from the center of the dough toward the edges.
- 3
Step 3
3. Use a pizza cutter to cut thin strips. This noodle can be cooked immediately or first dried in the oven and used within a week.