Adapted from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins )Workman Publishing, 1989)
- 5 eggs
- 2 teaspoons salt
- 31/3 cups unbleached all-purpose flour
Beat the eggs and salt together in a bowl. Mix the flour in with a fork. Using your hands, form the mixture into a ball and knead it to form the dough. Divide the dough into 5 pieces.
Dust a work surface with flour, and roll the dough out to form a very thin rectangle approximately 18 by 9 inches. Dust the tip of the dough lightly with flour. Roll the dough up jelly-roll fashion, along the long side, to form an 18-inch-long roll. Slice cross-wise into 1/4–inch-wide rings. Repeat with the remaining dough. Carefully shake out the rings to form long noodles, and let them rest on a baking sheet for 10 minutes before adding to the soup.
Yields 10 servings.