Homemade Egg NoodlesThis recipe is super easy and so yummy! It took me about 15-20 minutes in prep time and then another 10 minutes to cook the noodles. How easy is that?!
4 eggs (slightly beaten)
2 1/2 cups flour
1 t salt
Mix all ingredients together. It should be slightly sticky to the touch, but, not too sticky. Add more flour if needed. Pour half of mixture out onto floured surface. Roll 1/16 inch thick. Be aware that they will plump up 2x their thickness when cooked.
*I use this wonderful device on my rolling pin, Rolling Hills Rolling Pin Rings from Amazon.com. They cost less than $7 (so worth it). The rings are for standard rolling pins and do not work well on French rolling pins.
Cut noodles 1/4 to 1/2 inch width, which ever thickness you want (it's not an exact science). A zyliss pizza wheel works really great for this step. usa.zyliss.com/pizza-wheel
|this is half the recipe after cutting|
Cook 10 minutes in salted water, chicken stock or the way I did,
directly in my pot of Turkey Wild Rice & Mushroom Soup
(I cooked in small batches using a straining tool...don't know what else to call it).
Remove and drain.
Ready to add to soup, stroganoff or eat them all by themselves.
DELICIOUS! And so easy...you might never buy noodles again.