- 1 cup plus ¼ cup flour
- ½ teaspoon salt
- 1 whole or 2 yolks egg, beaten
- 2 tablespoons milk
- Extra-virgin olive oil
Sift 1 cup flour and salt together onto a floured surface. Make a well in the center. Lightly beat egg or egg yolks together with milk and pour into well. With fork, begin to beat egg mixture, incorporating flour from surrounding sides, until the dough feels stiff. Add up to ¼ cup flour, if needed.
Lightly coat hands with olive oil. With oiled hands, gather dough into a ball and knead until smooth. Roll dough out onto floured surface to 1/8-inch thickness for wide noodles or ¹/16-inch for thin noodles. Let sit 20 to 30 minutes.
Roll dough into a log. Beginning at one end, cut dough into strips the size of the noodles you want. If using a pasta cutter, cut to desired shape.
Spread cut dough onto a floured surface, leaving room between each noodle. Let dry for at least 2 hours before using (see recipes following). Can be stored in freezer for up to 3 months.