Pantry · All year
Homemade Egg Noodles
Flour, eggs, and a rest. Roll them thin, dry them a little, and boil them only until they are tender.
50 minutes · Serves 6 · Enough noodles for one pot of soup, or 6 plates
“Whatever you do, do it from the heart, as something done for the Lord and not for people.”
Ingredients
- 2 cups all-purpose flour, about 240 grams, plus more for the board
- ½ tsp fine salt
- 2 eggs
- 1 tbsp water, only if the dough is dry
Method
- 1
Stir the flour and salt. Make a well, crack in the eggs, and mix with a fork, pulling flour in from the edges. If the dough will not come together, add the water. Knead 5 minutes until smooth. It should be firm, not sticky.
- 2
Wrap and rest 30 minutes. The rest lets you roll it without it springing back.
- 3
Divide in two. Roll each piece on a floured board as thin as you can, about the thickness of a nickel or thinner. Dust with flour. Roll each sheet up loosely and cut strips about 1 centimeter wide. Unroll them and toss with a little flour.
- 4
Let them dry on the board 20 minutes so they do not clump in the pot. Boil in well-salted water 2 to 4 minutes, until tender. Fresh noodles do not need the time a dried noodle needs.
From the kitchen
- These are the noodles for the chicken soup and the stroganoff. Make them the same day, or dry them fully on a rack and keep them a day or two.
- If the sheets tear, the dough needed more rest, not more force.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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