Noodles

• 2 eggs

• 1½ cups all-purpose flour

• ½ teaspoon salt

• 5 quarts boiling water

• 1 tablespoon salt

• ¼ cup melted butter

1. Measure the flour and salt and place in a large mixing bowl. Make a well in the center of the flour for the eggs.

2. Lightly beat the eggs and pour them into the center of the flour. With your hands, mix together the eggs and flour. The dough will be very stiff; in order to thoroughly incorporate the flour with the eggs and achieve a smooth dough, the easiest way to handle it is to knead it.

3. Turn the dough out onto a floured board. Don’t be alarmed if at this point the dough looks as though it will never adhere together.

4. Knead for about 8 to 10 minutes, making fists with your hands and pressing down on the dough with a rocking motion.

5. When you finish kneading, the dough will be smooth and dry. Cover it lightly with a linen towel and let it rest for about 15 to 20 minutes before rolling it out.

6. Keep rolling until the dough completely loses its elasticity and remains flat and in place. With the first few rollings, you will notice that as soon as it is rolled out the dough will begin to shrink back. Re-flour the board if the dough begins to stick. Roll out the dough as thin as possible—about an eighth of an inch. When rolled out, the dough will be about 27” square, so be sure to flour an area large enough to accommodate it.

7. Cut the dough in strips ¼” to ½” wide. An easy way to do this is to lay a yardstick across the dough as a guide for cutting. Use a dough cutter or a large sharp knife to cut the noodles. After cutting the strips, cut them in half crosswise.

8. Cover the noodles lightly with a linen towel and let them dry for about an hour before cooking. They can be made several hours in advance if you wish.

9. To cook them, bring 5 quarts of water to a full boil. Add 1 tablespoon of salt before plunging in the noodles. Boil them rapidly for 15 to 17 minutes, then test them by tasting.

10. Drain the noodles into a large colander and turn them into a heated casserole or serving dish. Pour over ¼ cup of melted butter, then shake the casserole until all the noodles are coated with the butter. This prevents them from sticking together in clumps.

NOTE: Served with a simple tomato sauce, or tossed with a half pint of hot heavy cream, butter, and lots of freshly grated Parmesan cheese, these noodles also make a fine luncheon dish accompanied with a green salad, crusty bread, and a light red wine.