What is the ratio of flour to eggs in basic noodle dough?

The ratio of flour to eggs in basic noodle dough can vary depending on the type of noodle you're making. However, a common ratio for a basic noodle dough is:

1 cup flour to 1 egg

This ratio results in a dough that is relatively firm and elastic, making it ideal for making most types of noodles.

Here's a breakdown of how the ratio can change based on the type of noodle:

* Egg Noodles: The ratio is usually 1 cup flour to 1 egg. This yields a firm dough suitable for fettuccine, pappardelle, and other flat egg noodles.

* Angel Hair Pasta: A higher proportion of eggs is used, like 1 cup flour to 2 eggs. This creates a delicate and thin dough.

* Dumpling Wrappers: The ratio is often 1 cup flour to 1 egg, but sometimes a little less egg is used. This results in a dough that's thin and pliable.

Important Note: The ratio can also be adjusted based on the size of the eggs and the desired thickness of the noodles. You may need to add a little extra flour if the dough seems too sticky.