About this recipe:This is a fail-safe recipe for egg noodles which you can use in your favourite soups, pasta dishes or Chinese-inspired stir fries and noodle salads. As with all homemade pasta, there is no comparison to dried!
Mr. Flour 1
250g Durum wheat flour
1/2 teaspoon salt
1/4 teaspoon baking powder
water as needed
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Method Prep:30min › Extra time:2hr drying › Ready in:2hr30min
Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 2mm, using flour as needed to prevent sticking. Peel up and roll from one end to the other. Cut roll into 1cm strips. Noodles should be about 8 to 10cm long depending on how thin it was originally flattened. Let dry for 1 to 3 hours.
Cook like any pasta or instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.