Directions:
- Put flour and salt in the bowl of a stand mixer with the dough hook attachment (or mound onto a clean countertop surface if you prefer to mix by hand and add the rest of the ingredients to a well in the middle). Add eggs and start mixing on low, slowly drizzling water into the bowl until the ingredients form a ball that clears the side of the bowl (no shaggy residue on the bottom of the bowl and no sticky flour/water glue on the side of the bowl). Remove the dough ball and wrap in plastic wrap; allow to rest for 30 minutes.
- Roll dough to desired thickness, dust with additional flour, and cut into noodles with a sharp knife/pizza cutter/pasta attachment/rapier wit. Dust the noodles with additional flour, separate them with your fingers, and allow them to dry slightly on a floured cookie sheet before freezing for an hour. I recommend packaging them in quart freezer bags, about 12 ounces per bag.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.25 Kcal (1533 kJ) | ||
| Calories from fat | 47.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 1615.06mg | 67% | |
| Potassium | 150.21mg | 3% | |
| Total Carbs | 63.77g | 21% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 14.05g | 28% | |
| Iron | 1.7mg | 10% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 227.55 Kcal (953 kJ) | ||
| Calories from fat | 29.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 8% | |
|---|---|---|---|
| Cholesterol | 101.69mg | 55% | |
| Sodium | 1003.4mg | 67% | |
| Potassium | 93.32mg | 3% | |
| Total Carbs | 39.62g | 21% | |
| Dietary Fiber | 1.55g | 10% | |
| Protein | 8.73g | 28% | |
| Iron | 1.1mg | 10% | |
| Calcium | 25.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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