First, sift flour onto the surface, press a bulge in the center and pour in the remaining ingredients.
Mix eggs and flour with a fork to a firm consistency.
Then mix with your hands and knead until the dough is shiny and elastic. Or add flour and the rest of the ingredients in the farther and knead with the dough hook, first slowly and then at a higher speed.
Let the dough rest and cover it with a tea towel so that it does not get a crust. After at least an hour, roll out and use as desired.
For pasta, roll out the dough thinly, sprinkling the countertop as well as the dough evenly with flour. Loosely roll up the non-stick dough sheet.
Cut the ribbon noodles. To do this, use a sharp kitchen knife with a thin edge. Hold the dough carefully, as the noodles can stick together easily.
Loosen the cut noodles and lay them out on a dish towel. Dry and keep well sealed or possibly cook fresh in plenty of boiling hot water with a little oil for a short time.
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