This is the one my mother used to make, but please use herbs to taste, I tend to get a bit heavy handed especially with pesto cause I love the flavor
2 c flour (familyof 4 )
2 large eggs
pinch of salt
extra flour to make batter rollable.
Optional
1- to 1 1/2 tsp pesto ( depending on size of dough
1-2 tsp of Italian seasoning
3 tsp of super pressed dry spinich or veggi of choice.
sift the flour
make a well add beaten eggs. mix gently untill all flour is moistend by the egg,
you can either stop here and roll out the dough as is , put it through a pasta machine.. (Not the one you use for clay though)
and cut into strips, cut to prefred length.
at this point you can either seal them fresh, dry them on a wood wrack or you can cook them straight away,.
there is nothing better than fresh egg noodles.
eta , missed a few things sorry.
