Recipe

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• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 egg whites, beaten
• 1/3 cup water
• 2 tsp olive oil
• 3 tbsp all-purpose flour

• 1 In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
• 2 Add to the dry mixture. Mix well.
• 3 Sprinkle kneading surface with 1 Tbsp of the remaining flour.
• 4 Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
• 5 Cover and let the dough rest for 10 minutes.
• 6 Divide dough into 4 equal portions.
• 7 On a lightly floured surface, roll each portion into a 12 square, (about 1/16 thick). Let stand, uncovered, about 20 minutes.
• 8 Loosely roll up dough jelly-roll style; cut into 1/4 wide strips.
• 9 Shake the strands to separate and cut into 2 to 3 lengths.
• 10 If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16 thick.
• 11 Cut into 1/4 wide strips.
• 12 Cut strips into 2 to 3 lengths.
• 13 To store cut noodles, spread them on a wire cooling rack.
• 14 Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
• 15 Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
• 16 Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
• 17 Drain noodles well.