Egg noodle dough

Category: Culinary recipes

Ingredients
Flour	3 cups
An egg, usually 4-5 eggs, depending on the size of the eggs, if a little is missing from the top, add water or milk. Although it rarely happens	1 cup
Salt	1 tsp

Cooking method

I knead in the Pizza mode, in principle, you can knead in any mode. After kneading, it is better to remove the dough from the bucket, knead a little flour, if necessary. I leave it in a bowl, covered with a towel or film, for half an hour or an hour.
As for salt, without it it will be tasteless and there is salt in store-bought pasta.
While I roll it out on a noodle cutter, the first layers dry on a napkin (I have a specially dedicated napkin, the size of half a cloth), I finished rolling it and immediately start cutting. In winter they dry longer, but now quickly, even begins to dry out at the edges. Dry the finished noodles on the same napkin.

Note

I knead the noodle dough in a bread maker, sometimes in a food processor, I have a Kenwood with a kneading nozzle. In ancient times ~~before the revolution and war~~ kneaded with handles, it's hard, of course, because the dough must be kneaded well. In the instructions for 255 Panasonic there is a recipe for the test:
I took this recipe as a basis, only our noodle dough is made on eggs alone, I get it like this.