Meatball Stroganoff with Egg Noodles

Ingredients

• 2 cup all-purpose flour (plus more for dusting)
• 3 pcs large eggs (room temperature)
• 0.5 tsp salt (for the dough)
• 1 tsp olive oil
• 1 tbsp water (if needed)

Instructions

1. 1

   Prepare the Dough Base

   • In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
   • Create a deep well in the center of the flour mixture.
2. 2

   Combine Wet and Dry Ingredients

   • Crack the 3 large eggs into the well and add 1 tsp of olive oil.
   • Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
   • Continue mixing until a shaggy, clumpy dough forms.
3. 3

   Knead the Dough

   • Turn the dough out onto a lightly floured surface.
   • Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
   • If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4. 4

   Rest the Dough

   • Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
   • Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5. 5

   Roll and Cut the Noodles

   • Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
   • On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
   • Generously flour the entire surface of the rolled-out dough sheet.
   • Loosely roll the sheet up into a log (like a jelly roll).
   • Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6. 6

   Cook the Noodles

   • Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
   • Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
   • Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
   • Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.