Due to their high egg content, these are rather brittle and firm noodles. They are perfect for cooking into soup dishes, and can be stored dried for several months.Ingredients
100g flour
2 egg yolks
salt
1-3 tbsp water
Preparation
Add the egg yolks to the flour, and mix in. The dough will be dry at this point.
Add water slowly until the dough comes together into a hard ball. Knead for 10 minutes, until smooth.
Set aside to rest, covered with foil, for 15-30 minutes.
Roll out to the desired thickness. This will be very thin, about 1 mm, for most applications.
Roll up onto a rolling pin, and cut along the pin. You will get rectangular, stacked sheets of pasta.
With a pizza cutter, slice into thin slices. Separate and toss onto a clean kitchen towel to dry.
Toss the noodles every 15-20 minutes, until dry. Store in a dry place. Boil in salty water before serving.
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