Basic egg noodle pasta. So simple, you’ll never have storebought again.
In a stand mixer, combine eggs, flour and water. Mix with a paddle attachment for about 30 seconds.
Switch to a dough hook, and continue on low for two minutes.
Turn it out onto a slightly floured countertop and knead slowly for another minute.
Cut into two large rounds and cover tightly with a tea towel or paper towel, so it is compltely covered on all sides. Let sit about 15 minutes before using it in your pasta maker.
Follow the instructions on your pasta machine/pasta attachment.
Dry pasta on the counter in a single layer, or using a pasta drying apparatus. Note: you can use wooden clothes hangers to dry pasta on. Just drape the strands of pasta over the wooden dowel. Hang to dry. (See related link.)
Fresh pasta only needs to cook in boiling water for about 7–10 minutes, until tender.
You can top it with whatever sauce you would like.
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My husb and I make fresh noodles just like this about twice a week. We use all different kinds of flour (my favorite is whole wheat) and it always comes out perfectly delicious. There really is no going back to the grocery store kind after you’ve had homemade. Wonderful recipe.
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