Homemade Egg Noodles

Place flour and salt in a stand mixer and stir together using a fork. Make a well in the center and add eggs and olive oil. Mix eggs using a fork until whites have been thoroughly blended in.

Use the dough hook of a stand mixer and turn to speed setting 2 or medium-low. If the dough is still quite dry after 6 minutes of kneading, you can add a tablespoon of water at a time, kneading for at least a minute between additions, so as not to add too much water (or you will have a sticky mess). At this point the dough will be rough on the surface but will be firm and have pulled away from the bowl around the dough hook. Knead the dough for another 10 minutes or until smooth. This helps the gluten to develop. Cover and allow dough to rest for 35 minutes.

Divide dough into fourths on a floured work surface. Roll each portion of dough on a floured work surface. Roll part of the dough over the rolling pin and pull till desired thickness is reached. Make sure there is enough flour under the sheet of dough to keep it from sticking to the work surface when cut. Then use a large sharp knife to cut pasta to desired thickness and size. Allow to dry at least 1 hour. I lay mine on a few cookie sheets with some flour to keep them from sticking as I use mine the same day, but if you like, you can hang them from hangers and allow to dry overnight for use later like my Granny would.

Cook pasta in salted boiling water, stock or soup, for approximately 4 minutes or until tender. Test doneness by tasting. Or store in a freezer until ready to use.