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Homemade Egg Noodles

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4 Large Eggs
3 1/2 Cups Flour
1/2 Tsp Salt
1 Tbsp Water, plus more for dough consistency


  1. Place the eggs, water, flour, and salt in the bowl of a stand mixer. Attach the dough hook. Turn to speed 2 and knead for 2 minutes. While the mixer in on slowly add water, small amounts at a time, until the dough is wet and forms a ball. (You’ll add about ¼ cup water total)
  2. Remove the dough from the bowl and knead by hand for 1-2 minutes.
  3. Place the dough in a separate bowl, cover with plastic wrap and let rest for 20 minutes.
  4. Divide dough into 4 pieces for processing with the Pasta Sheet Roller. Keep the dough pieces in a bowl covered with a damp towel until ready to use.
  5. Attach the pasta roller to the mixer.
  6. Remove 1 pieces of dough from the bowl and knead by hand for a few minutes.
  7. Flatten slightly by hand so it is narrow enough to fit the width of the roller and about 3/8” thick to feed through.
  8. Turn the mixer to Speed 2. Set the adjustment knob to 1 and feed the first portion of dough through. If the dough comes out smooth with no breaks, set the adjustment knob to 2 and feed through again. If there are breaks or holes, knead the dough again and feed through. Continue to do this until the dough comes out in a complete, smooth sheet. Keep lowering the adjustment knob # and feeding the dough through until it is the thickness you want.
  9. Lay flat while you work on the other portions of dough.
  10. Remove the sheet roller attachment and add the noodle attachment to the mixer.
  11. Cut the sheets of dough in half to make feeding through the noodle cutter easier.
  12. Feed the sheets through the cutter one at a time, holding the noodles as they come out.
  13. Drape noodles over the drying rack, trying to not overlap.
  14. Bring 6 quarts of water to a boil. Add 2 Tsp Salt.
  15. Gradually add the pasta and continue to boil until al dente, about 6-7 minutes.
  16. Serve with your favorite pasta sauce.
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