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Extra work but perfect for homemade soups.

2 cups flour
1 tsp. salt
2 eggs
2 tbsp. oil
1 c. boiling water

In a large bowl, mix flour and salt. Make a hole in the center of the flour and add eggs and oil. Pour in water and stir quickly until a stiff dough is formed, working in as much of the flour as possible.

The amount of flour used will depend on the size of the eggs - you may need a little more or less flour.

Place dough on a heavily floured surface and knead for 10 minutes until the dough becomes smooth and elastic. Cover and let stand for 30 minutes to 1 hour.

Cut dough in half. Dust work surface with flour. (A silicone mat is good for rolling out pasta, or use a large wooden board).

Roll out each half to about the thickness of your favorite commercial noodles. The dough may also be passed through the rollers or a pasta machine.

Cut with a sharp knife into 1/2 inch wide strips. Separate strips and let dry on a floured surface for 1 hour. Repeat with remaining half of dough.

Drop noodles into 4 quarts of salted boiling water. When water returns to boil, cook as you would commercial noodles, but check occasionally for the desired tenderness (they will only take a few minutes).

Drain and toss in a large serving bowl with plenty of butter or extra virgin olive oil and grated Parmesan cheese.

Serve at once, as they are, or with your favorite sauce. Extra noodles may be tossed in olive oil or butter and refrigerated in a ziploc bag for use the next day. Good in stir-fries, or under chicken fricassee or stirred into soups.

See also: Making Noodles at Home

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