Hand-Cut Egg Noodles

55 min · 2 servings · dinner · intermediate · pasta · italian · make-ahead · freezer-friendly · eggs · chicken · dairy_free · noodles

Silky, chewy, golden egg noodles made entirely by hand with a rolling pin and a knife. The dough comes together in minutes, rests while you prep, then rolls out into a thin sheet you fold and cut into wide ribbons. Use them immediately in any pasta dish, or dry them on a rack and store for later. The technique is simple and deeply satisfying — once you've made these, you'll never look at dried pasta the same way.

Ingredients

• 1½ cups All-Purpose Flour, plus more for dusting
• 2 Egg, large, room temperature
• 1 Egg Yolk, room temperature
• 1 tbsp olive oil
• salt

Steps

1. Make the Dough: Mound the flour on a clean work surface and make a wide well in the center. Crack in the 2 whole eggs and the extra yolk, add the olive oil and a generous pinch of salt. Beat the eggs lightly with a fork, then gradually drag flour from the inner walls of the well into the eggs, working in circles until a shaggy dough forms. Switch to your hands and knead firmly for 8 to 10 minutes, pushing the dough away with the heel of your palm, folding it back, and rotating a quarter turn each time. The dough is ready when it's smooth, supple, and springs back slowly when you poke it — it should feel like firm Play-Doh, not sticky. Wrap tightly in plastic wrap or cover with an inverted bowl and rest at room temperature for 30 minutes. This rest is non-negotiable; it relaxes the gluten so the dough rolls thin without snapping back.
2. Roll and Cut: Dust your work surface and rolling pin generously with flour. Flatten the rested dough into a rough disc and begin rolling from the center outward, rotating the sheet a quarter turn after every few passes. Keep dusting underneath as you go — the dough should never stick. Roll to about 2 mm thick (roughly the thickness of a credit card); you should be able to see your hand's shadow through it when held up to light. Dust the top surface well, then fold the sheet loosely into a flat roll about 3 inches wide — like folding a letter. Using a sharp chef's knife, cut across the roll into strips about 6 to 8 mm wide (roughly a third of an inch). Shake the cut noodles loose immediately and toss with a little flour to prevent sticking.