Fresh Noodles


Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

As a garnish, noodles are more manageable cut into short, 4–6 inch lengths than left long. If using a pasta machine, cut the rolled-out strips of dough into short lengths before passing them through the cutters; if rolled out and cut by hand, cut them first, then spread out the unrolled lengths and cut through them to shorten them.


  • 1⅔-2 cups all-purpose ‘instant-blending’ flour
  • salt
  • 1 tbsp olive oil


Put about two-thirds of the flour into a mixing bowl. Add the salt, oil and eggs and mix with a fork, adding more flour as needed to form a dough. Knead, sprinkling with flour, until the dough is quite firm but sufficiently supple to be easily rolled out. Cover with a towel and leave to rest for at least 30 minutes.

If using a machine, separate the dough into two portions. Flatten one o