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1
Measure the dry ingredients and put them in a bowl.
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2
I recommend measuring them accurately.
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3
The flour amount shown in the photo is for 1 serving.
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4
Beat the eggs.
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5
Pour in the beaten egg around the flour.
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6
Use a fork to mix evenly until the dough comes together.
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7
Mix it until well incorporated and the dough comes together.
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8
Wrap the dough tightly with plastic wrap and let it rest in a refrigerator for at least 2 hours.
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9
Start rolling the dough.
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10
It is easier to roll the dough 1 serving portion at a time.
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11
If you are making the dough for 2 servings, divide it into about half.
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12
Dust the working surface with a lot of flour (bread flour is good) and roll the dough out until it is about 0.1 mm thick.
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13
Sprinkle a lot of flour on the surface, fold it in half, and cut it into thin strips.
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14
Cut it thinly since the noodles will get broader.
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15
Roll it thinly also since they will get thicker as well.
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16
They will look like these.
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17
The photo shows 1 serving.
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18
Cook the pasta in plenty of hot water with salt (not listed).
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19
Cooking time should be about 2 minutes.
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20
Adjust the cooking time as it depends on the thickness of the noodles.
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21
Drain it and it is done!
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22
Cream sauce sticks to these noodles well To make lasagna noodles, cut the dough into the size of your baking dish and boil.
