Cookbook:Egg Noodles IV

Ingredients

 * 4 large eggs
 * 400 g plain flour
 * Extra flour for kneading

Procedure

 * 1) Sift the flour onto a large work surface, and create a well in the centre.
 * 2) Break the eggs into the well.
 * 3) Slowly draw the flour into the eggs either using a spoon or your hands.
 * 4) Knead into a smooth, elastic dough.
 * 5) Roll to desired thickness, using extra flour. Cut to desired shape.
 * 6) Bring a large pot of salted water to the boil.
 * 7) Add the noodles to the water and cook until al dente.

Notes, tips, and variations

 * While 400 grams of flour should be sufficient for creating the dough, more may be necessary depending upon the size of the eggs.
 * This recipe usually makes enough noodles for four people; however, depending on the shape of pasta, more may be needed. A good rule of thumb is one large egg per person.