These noodles are simple to make and just require a bit of time and practice. Don’t be put off if they’re not perfect the first time—it may take a couple of tries to get the thickness just right.
If you have a pasta machine just follow the instructions for your machine and it will be a doddle.
If you’re using a rolling pin, just try to roll the dough as thinly as you can for the best texture.
Serves 2 – 3
INGREDIENTS:
225 g plain flour
¼ tsp salt
2 eggs, lightly beaten
1 tbsp water
METHOD:
Sift the flour and salt into a bowl. Make a well in the centre and add the eggs.
Using your fingertips, draw the flour into the eggs, adding the water, if necessary, to make a smooth dough.
Turn onto a lightly floured surface and kneed for about 10 minutes until it is smooth and elastic.
Cover with a clean cloth and leave to rest for 30 minutes.
Divide the dough in half and, on a floured board, roll out each half into a very thin rectangle.
Leave the dough in a warm, dry place for an hour, either on a floured surface or hanging over an indoor washing line.
Dust the top of one of the rectangles with a little flour. Roll up tightly like a Swiss (jelly) roll.
With a sharp knife cut the dough across in ¼ inch strips. Unroll the strips immediately after cutting, to stop them sticking together. Set them aside on greaseproof paper while you cut the remaining dough.
In a large saucepan bring 5-6 pints of salted water to the boil. Add the noodles and stir a couple of times with a fork.
Cook for 6-8 minutes, or until ‘al dente’. Drain well and serve.
