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1
(The 1st day) Add the dry ingredients in a bowl, make a well in the center and drop in the eggs.
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2
Beat the eggs, add the salt and olive oil and mix with the dry ingredients until incorporated.
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3
Transfer the dough onto a flat surface and knead the dough with both hands for about 10 minutes.
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4
Knead until the surface of the dough is smooth and shiny, wrap it with plastic wrap, and let it rest in the refrigerator over night.
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5
(The 2nd day) Remove the plastic wrap and roll out the dough with a rolling pin.
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6
Roll it to both vertically and horizontally until 1-2 mm thick.
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7
Cut the dough in half, either loosely roll it up or fold it, and cut into 1 cm width strips.
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8
Pull and stretch the noodles one piece at a time and dust with flour (not listed).
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9
Divide into 1 serving portion each.
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10
You can wrap it with plastic wrap and store it in the freezer as well.
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11
If you are not cooking the noodles right away, keep stored in the refrigerator.
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12
Add 8 g of salt per 1 liter of boiling water and cook the noodles for about 3 minutes.
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13
Adjust the cooking time according to your preferred toughness.
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14
The dough was kneaded with cooked and chopped spinach in the noodles.
