Wide Egg-Noodles

Ingredients:

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Serves 3 - 342 cal per serving
Prep-time: 30 min. - Total-time: 30 min.

Whisk eggs with a fork. Add flour. Knead with your hands until smooth and firm. This takes a while and in the beginning the dough is crumbly. If the dough sticks to your hand, you need to add some more flour. Salt is not necessary if you cook the noodles in salt water. Don't add water to the dough that makes it sticky. Cover the dough with a clean dishtowel, otherwise it will dry out very quickly. Part the dough in 3 equal pieces. Use your pasta machine to roll out the dough thin. (See your manual). Place on a dishtowel. With the special tool from your pasta machine cut into thin stripes. In between sprinkle the tool with flour if necessary. As you bring salt water to a boil, the noodles will start to dry. So you can separate them easily. Cook al dente in 1-2 minutes. 1 minute drying time equals 1 minute cooking time.