Homemade Egg Noodles

1. Make the dough. In a large bowl, whisk together the flour and salt. Make a well in the center. Add the eggs and start with the water (and olive oil, if using). Use a fork to beat the eggs, gradually pulling flour in from the sides until a shaggy dough forms. If it looks too dry to come together, add a teaspoon of water at a time.

   

2. Knead until smooth. Turn the dough onto a lightly floured counter. Knead for 6 to 8 minutes, until smooth and elastic. If it feels sticky, dust with a little flour. If it feels dry or cracks, add a few drops of water and keep kneading.

3. Rest the dough. Cover with a towel or plastic wrap and let rest for 10 minutes. This relaxes the gluten and makes rolling way easier. If you have time, 20 to 30 minutes is even better.

4. Roll it out. Divide the dough in half (easier to handle). Roll one piece on a floured surface until about 1/16 to 1/8 inch thick. Rotate the dough as you roll and dust with flour as needed.

   

5. Cut the noodles. Lightly flour the top of the dough (and give it a quick dust underneath if it feels tacky). Roll it up loosely like a jelly roll, then slice into strips with a sharp knife, about 1/4 inch for classic noodles. Unfurl and toss with a pinch of flour to separate. Repeat with the second half of dough.

   

6. Dry briefly (recommended). Spread noodles on a sheet pan or clean counter for 15 to 30 minutes. This helps them keep their shape and prevents clumping. If you cut them thicker, they can handle a little longer drying time.

7. Cook. Bring a large pot of well-salted water to a gentle boil. Add noodles and stir. Cook 2 to 6 minutes, until tender with a little chew. Start checking early and taste one. That is the only real timer that matters.

   

8. Drain and serve. Drain well, and consider reserving a splash of the cooking water if you are tossing with butter or gravy. Serve right away with butter and pepper, toss into soup, or add to a skillet with gravy. If you are doing buttered noodles, add butter while the noodles are hot so it melts into every little crinkle.

   

Quick flavor tip: If you are serving these with butter, warm the butter in a skillet until it smells nutty (lightly browned), then toss the drained noodles in that. It tastes like effort, but it is basically just paying attention for 2 minutes.