Pastas are really easy to make, and made with eggs, they go well in many Asian dishes (I even cut them thin for Ramen or Yakisoba!). They freeze well too, and even though having a pasta machine makes it easier, it's easily doable by hands!
For each one person portion:
-125 g flour (use bread/gluten flour for chewy noodles, but all-purpose will do), plus more for dusting
-one large or extra large egg
-a little water if needed
Mix the flour and egg(s) with a fork. Add water little by little if needed (I always need a little). Knead dough until smooth on a floured space (alternatively, use a pasta machine to flatten the dough, fold, do it over again a couple times, until the dough looks pretty, or if you don't have a pasta machine and can't force with your hands or arms, put the dough in a big ziplock bag, cover it with a towel and walk on it until flat. Open the bag, fold twice then rewrap and walk again. Repeat until the dough is smooth, about 4-5 times.). If not using a pasta machine, flatted the dough with a rolling pin to about an 1/8" thick, or to your taste but too thick won't cook through.
Adding flour on the surface of the dough each time you fold, fold your dough in 3 like a letter. Use a good knife and cut dough into noodles of the desired wideness. Even though I use a pasta machine to flatten the dough, I like cutting it by hand! Use flour to keep the unfolded noodles from sticking to each other. Keep in the fridge until needed for a week or freeze (unthaw before boiling). When you cook, try to shake off as much flour as you can before putting in water or use a big pot of water or the water will thicken and the noodles won't cook through.
I used the wide noodles on the picture to make these delicious healthy Hoto Noodles from Cooking with Dog, watch the video here:
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