RECIPES WITH FINE EGG NOODLES RECIPES

Steps:

• Bring 2 quarts water and 2 tablespoons kosher salt to a boil in a large saucepan over medium-high heat. Add 6 ounces egg noodles, stir once to make sure no noodles are sticking to each other, and cook according to the package directions until al dente texture, 6 to 8 minutes. Meanwhile, finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup), if using.
• Reserve 1/3 cup of the cooking water, then drain the noodles well. Return the noodles to the saucepan and set it over medium heat. Add 2 tablespoons unsalted butter and 3 tablespoons of the cooking water, and stir and toss until the butter melts and coats the noodles, 30 seconds to 1 minute. Add more cooking water if the noodles looks dry.
• Divide the noodles between 2 bowls and top with the Parmesan. Garnish with 1 teaspoon chopped fresh parsley leaves or 1/4 teaspoon dried parsley, if using.

Steps:

• Place flour with salt in a bowl and whisk.
• Add eggs and sour cream and start mixing.
• Add water starting from 1/2 cup and you can go as much as to 3/4 cup.
• Mix all the ingredients but don't overdo it. The lumps are fine.
• Bring a big pot of water to boil and salt it as much as you would salt the water for pasta.
• Using one of the methods described in the notes pour the dough onto the boiling water.
• Let the noodles come to the surface and boil for a minute. Remove from the pot and serve.