Whisk the eggs and water
In a bowl, beat the 1 whole egg and 2 yolks until light and airy. Add 3 tablespoons of cold water and a pinch of salt. This creates a shimmery, bubbly base that will yield tender noodles. 🥚💧
Incorporate the flour
Gradually stir in the 2 cups of flour until a shaggy dough forms. You want just enough moisture to hold together without being sticky. If the dough feels dry, add a teaspoon more water, 1/2 teaspoon at a time. 🌾
Knead until smooth
Knead on a lightly floured surface for about 5–7 minutes, until the dough is smooth, elastic, and slightly springs back when pressed. If it’s sticky, dust with a touch more flour and knead a bit longer. 👐
Rest the dough
Wrap the dough in plastic wrap or cover with a clean kitchen towel and let it rest for 15–20 minutes. Resting relaxes the gluten for a tender noodle. ⏱️
Roll out to 1/8 inch thickness
On a well-floured surface, roll the dough to about 1/8″ (3 mm) thickness. If the dough resists, let it rest another 5 minutes and roll again. Thin is key for delicate noodles. 🥖
Cut into strips
Use a pizza cutter or a sharp knife to cut the sheet into even strips. You can make classic narrow noodles or wider ones if you prefer. For uniformity, cut in one direction, then rotate and cut across for short, uniform strands. ✂️
Dry or cook immediately
Fresh noodles can be cooked right away, or laid flat on a floured tray to dry briefly (about 15–20 minutes) if you’re not cooking them yet. This helps prevent sticking. 🧊
Cooking Instructions
Boiling method: Bring a large pot of salted water to a rolling boil. Add the noodles and cook for 7–9 minutes or until tender but still al dente. Taste-test for your preferred chew. Drain and serve. 🍲
Storage options:
