1 1/2 Cups (190 g) of Unbleached Flour
1 Tbsp of Butter
1 Tsp of Salt (Omit if you are using salted butter)
1 Tsp of Dried Herbs (Optional, Your Choice)
2 Eggs, Slightly Beaten
0-2 Tbsp of Milk
Combine flour, salt, and butter with a pastry cutter or your fingers until well combined.
|Cutting the butter into the flour|
|Beaten eggs in the well.|
With a fork, gently mix in part of the eggs with part of the flour until combined.
|Slowly mixing the egg with the flour|
Once all of the egg is mixed in with the flour, test the dough. If it is not forming a ball, add a bit of milk until a ball forms. You may not need any milk at all.
Cut the ball into four pieces and roll one piece out on a lightly floured board. (I usually place a piece of wax paper on the board and then flour it and roll out the dough on the wax paper). The dough will be sticky so you may have to add a little more flour. Roll out the dough paper thin. Set aside and work on the next piece of dough.
|Roll out the dough so that it is paper thin|
|All different sizes of noodles|
|Dumplings are my favorite|
|Egg noodles topped with buttered and toasted bread crumbs|
The bottom line: will I make this again? Yes, I even make these when everyone is healthy.
|Use a ravioli cutter to create elegant noodles|