3/4 cup flax gel*
2 cup unbleached white flour
1 cup any specialty flour
*flax gel: boil for 3 minutes 1 Tbsp whole flax seeds in 1 C water. strain immediately and cool to room temp before using.
I designed this recipe for use with my Cuisanart machine and the noodle attachment (also from Cuisanart).
Put all ingredients into work bowl with blade attachment and whiz for 30 seconds. stop and scrape sides of bowl. whiz 10 seconds more. remove work bowl and attach noodle maker using spaghetti disc. Use noodles fresh or dry for 2 days for long term storage.
I have tested this recipe using 5 different flours that I have ground myself and all have yielded excellent results: barley, buckwheat, whole wheat, rye, triticale.
Rumor has it that noodle dough recipes made for the Cuisinart can be made equally successfully by hand mixing, rolling, and cutting. I have no experience in that as I use my machine regularly instead.