Homemade Noodles: 3 Variations

Option 1: Sift the flour and mound it on the work surface. Make a well in the center and add salt. Beat the eggs and pour them into the flour. Mix thoroughly and let rest for 30 minutes.

Roll out the dough into a 2-3 mm thick sheet. Let it dry slightly, then slice into thin noodles.

Option 2: Mound the flour on the table and make a well. Beat the egg with salt and milk, then pour into the well. Gradually incorporate the flour until combined, then knead well until the dough is firm.

Cover the dough with a towel soaked in hot water and let rest for 20 minutes. Roll out into a thin sheet, turning it over and dusting with flour as needed. Let it dry on both sides for 30-40 minutes.

Roll the sheet up loosely and slice into strips. Shake them out and spread to dry, or use immediately.

Option 3: Crack the egg into a bowl, beat with a fork, and add the salt and citric acid. Pour in the water and stir.

Add the flour in batches, kneading thoroughly. You will get a firm ball of dough.

Cut the dough into portions and roll each out into a thin sheet of your desired thickness.

Cut into noodles using a sharp or fluted knife. Dry on the counter overnight or in the oven at 60°C (140°F) for 20-30 minutes on parchment paper.