Many Thanks to Linda Arlene, who shared this recipe with us on Facebook!. You can use this recipe anywhere you’d use noodles. For an oodles of noodles experience, allow to dry slightly, then combine with some bouillon based chicken broth (2 c water to each bouillon cube) :

1 cup (4oz or 113g) Better Batter Flour
1/2 teaspoon salt
1 Tablespoon olive oil
2 eggs lightly beaten

Throw it all together in your mixer and mix completely for a couple minutes. I use my Kitchenaid and use the paddle

Remove the dough and knead by hand until it forma a ball. It will be sticky still but will stay together. Too much flour and it will be crumbly, add a little water.

Let rest 5 minutes to allow moisture to absorb.

I use a pasta machine. Divide the dough into four smaller balls.

Roll it through number 1 until it forms a smooth noodle.

Move machine to 3, and then to 5.

Dust the pasta along the way with more flour to keep it from sticking.

Spread it out on the table and dust with more flour. Allow to air dry for 4 hours or more. Sometimes leave it overnight.

Takes about 3 minutes in boiling hot salty water to cook fresh, 5-8 minutes dry.

They don’t last long enough to store long, but I do freeze individual portions for later use with great success