Monday, 26 May 2008
I thought that these noodles would go well with the short ribs. If you are making them a day ahead of time, store them in the refrigerator.
At a glance
Place the flour on a mixing board. Make a well in the middle and place the eggs and olive oil in it. Mix with your hands and then knead for 10 minutes. Cover the dough, and let it sit for 1/2 hour.
Using a rolling pin (or a pasta machine), roll the dough very thin (1/32 inch or less). Cut into 1 1/2 inch wide strips.
Cook the noodles in boiling salted water for 1 to 2 minutesâ€”no more. Drain, place on a kitchen towel, and cover with plastic wrap until you are ready to use them in your recipe or serve them.