Mix, using finger, from center out, using well-floured hands, until dough forms a ball. Do not knead or force flour in – the dough as it’s made picks up just the amount of flour it needs.

Depending on humidity and how dry the flour is, there may be a bit excess flour. Dough should not feel sticky, only slightly tacky. If time allows, cover with a kitchen towel for 15 minutes or so, and if any point, the dough seems to be tough or hard to roll, cover with a clean towel and let rest for a few minutes.

Roll to desired size and thickness, keeping the dough moving freely on the counter, picking up and dusting flour under the dough as necessary.

Slice into desired lengths and sizes, short or long, thin or thick. May be used right away, but a short rest makes for a more tender noodle. “Nest” the dough and cover with a towel for 15 to 30 minutes or so. If desired, dust with flour and lay out flat, covered, for about four hours. If you wish to dry, hang over a clean dowel, chair back or broomstick, then gather and wrap tightly.

To cook, place in gently boiling water for 5 to 7 minutes. Noodles are done when they can easily be cut by a spoon against the side of the pan.

See the photo gallery at the bottom of the post for more detailed instructions, tips, and troubleshooting during the process.

Nutrition, based on 4 servings: Cal:  113, Tot Fat:  .31; Sat Fat: .05; Sod: .63; Carb: 24g; Fib: 1g; Prot: 5g