Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt
  • 3 large (150g) eggs
  • ¼ cup (60ml) water, plus more if needed
  • 1 tablespoon (15ml) olive oil
  • 4 quarts (3.8L) water
  • 1 tbsp (17g) salt

Instructions:

  1. Combine flour and salt in a large bowl. Create a well in the center and add eggs, water, and olive oil. Gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Form the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.
  2. Divide the dough into two equal portions. On a lightly floured surface, roll one portion of the dough into a thin rectangle, about 1/8-inch thick. The thinner the better! Repeat with the other portion of dough.
  3. Lightly flour the rolled-out dough rectangle. Loosely fold the dough over itself, like a jelly roll. Using a sharp knife or pasta cutter, slice the folded dough into desired thickness (about 1/4-inch for a classic egg noodle). Unravel the cut noodles and toss them lightly with flour to prevent sticking. Repeat with the remaining dough.
  4. Bring a large pot of salted water to a rolling boil. Add the noodles to the boiling water and cook for 5-7 minutes, or until tender but still slightly firm to the bite (al dente). They'll float to the surface when they're ready. Drain the noodles immediately.
  5. Toss with your favorite sauce, butter, herbs, or add to your favorite soup/stew. Serve immediately.