Prep Time 25 minutes
Cook Time 5 minutes
Keyword Medium
Servings 6
Calories 454 kcal


  • 500 g Plain flour
  • 1 tsp Salt
  • 6 Eggs
  • 1 Egg yolk


  • Place all ingredients in a stand mixer and combine to form a dough. Alternatively if mixing by hand, place dry ingredients in a large bowl, create a well in the centre and add eggs. Gradually draw the flour into the centre until the mixture forms into a dough.
  • Transfer to a lightly floured bench and knead for 15 minutes. Cover and allow to rest for 30 minutes.*
  • Cut dough into two, set one half aside covered. Return the other half to a lightly floured flat bench. Using a rolling pin, roll out until approximately 2mm thin. Flour each side well and fold into layers, approximately 4.
  • Using a sharp knife or clever, slice the folded dough to approx 2-3mm thin strips (or desired thickness) to create the noodle. Gently separate by hand and toss in flour to prevent sticking. Repeat with remaining dough.
  • To cook the noodles, bring water to a boil in a large pot, adding a pinch of salt. In portions, place a large handful of noodles at a time into a noodle strainer and place in boiling water for 40 seconds whilst separating with chopsticks, drain. If making for fried noodles etc. then keep a large bowl filled with iced water nearby, immediately transfer to iced water then drain and drizzle with a little oil to prevent sticking.


  • Rest time not included in prep time.
  • Try to keep noodle cuts consistent so that they cook evenly.
  • Alternatively use a pasta maker to roll out and cut dough.
  • If not cooking all portions at once, toss thoroughly in flour and place in an airtight freezer bag. To cook, add straight to boiling water from frozen.

Bon appétit!


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