Egg Noodles (v)

2 cups plain white flour

1 teaspoon each sea salt and baking soda

1 tablespoon water

2 eggs

Place the flour and salt in a large bowl and whisk to combine. In a small bowl, dissolve the baking soda in the water. Crack in eggs and whisk for 30 seconds. Make a well in the centre of the flour and pour in the egg mixture. Use your hands to bring everything together to form a dough; it’s meant to be quite dry, but should hold together with no crumbs still in the bowl. If needed, add a teaspoon of water to help it bind. Keep kneading for 3-4 minutes then cover with a damp tea towel. Set aside for 45 minutes.

Knead the dough again for 5 minutes until smooth. Return the tea towel and rest for 30 minutes. Place the dough on a wellfloured bench and divide into two; place one piece back under tea towel until ready to use. Use a rolling pin to flatten the dough to approx 1cm thick. Sprinkle with flour then feed through a pasta roller to 2mm thick. Repeat with the second piece. Sprinkle sheets of dough with flour then slice thinly with a sharp knife. Gently shake noodles to separate then spread out on baking paper and sprinkle with extra flour until ready to use. SERVES 4