- 2c Flour
- 3-4 eggs
- Using a food processor, process the flour with 3 eggs until combined. Add another egg, or drizzle water in until the dough comes together. In Colorado, with it’s dry air, 3 eggs prove too little and 4 eggs too much. It’s not an exact science, but use enough to bring the dough together.
- Knead the dough roughly for a few minutes. This will help develop the gluten that will give great texture. Let rest at room temperature for at least 30 minutes. (in a ziplock bag or covered in a bowl)
- Using a pasta machine, roll to a level 5 thickness and cut for fettuccine style noodles. Boil for approximately 5 minutes or until al dente.
Toss the noodles with your favorite sauce; for butter noodles, toss with 4-6 tablespoons butter and about ¾ cup parmesan noodles. Salt and pepper and serve.
If using for Chicken noodle soup, cut to desired length and boil in soup until done, about 5 minutes.