Serves: 5
Total Calories: 406

* See note below.
2 cups unbleached flour
3 eggs
4 to 6 tablespoons water
Additional flour
* See note below.
* Part two.
1 3/4 cups whole wheat flour or triticale flour
1/4 cup wheat germ

* Use Homemade Noodles (see below) as the base for this variation. * Mix flour, eggs, and 4 tablespoons water into dough, adding more water as necessary to form a ball. Knead on a lightly-floured surface until dough is smooth and nonsticky. Form into ball and let rest for 1 hour under overturned bowl. Roll dough, 1/3 at a time, until very thin on a lightly-floured surface (keep remainder of dough under bowl). Let the rolled dough dry for 20 minutes. Starting at the narrow end, roll each piece of dough like a jelly roll. Cut in width desired. To dry noodles, hang over a rack or lay flat on a lightly-floured cloth or waxed paper. Let rest and dry, turning once, until dough feels like flexible soft leather. It can be used or stored at this point in plastic bags. When using a pasta machine, follow manufacturer's instructions. Substitute for the unbleached flour above:
*Proceed as above to make dough roll, cut, and dry.

Nutritional Facts:

Serves: 5
Total Calories: 406
Calories from Fat: 20

More Recipes from the Recipes For Healthy Living Cookbook:
Cherry Tomato And Mushroom Stir-Fry
Homemade Noodles
Hungarian Broccoli
Lemon Rice
Marinated Greek Vegetables
Savory Topping
Spiced Celery And Fruit
Spinach Casserole
Spinach Noodles
Stir-Fry Broccoli
Whole Wheat Or Triticale Flour Noodles