I am on my fifth batch of noodles, talked with a pro noodle maker at sat market.
she told me not to refrigerate dough for an hour, and cut noodles, then rest an hour,, noodles stay togther better.
When I did this I could use small portions of dough and roll very fine, I use a rolling pin, I don't need any more gadjets.
I also do not use any water, just egg and olive oil.
I roll out onto plain flour, and use my heavy cookie sheet to dry. Just toss the noodles with a little flour and let rest, then no fear of dropping.
1 cup of flour/ 2 eggs gives three portions of hearty noodles.
egg noodles are fun!!
I am happy you made some and had sucess, mine are improving, my first batch was heavy and gluey....
did you boil in heavily salted water?
alas family wants cornflake pork chops with oven fries for dinner, made the CI rescipe last week... so noodles tomorrow
