Homemade Egg Noodles

Ingredients

  • 2 cups ap flour, plus more for dusting
  • 2 eggs
  • 2 tbs water
  • 2 tsp kosher salt for boiling water
  • Lightly spread flour on a large cutting board.
  • Put 2 cups of flour on the board and make a well in the center.
  • Crack the eggs into a small bowl, beat the eggs and add the water.
  • Pour the egg mixture into the well and carefully combine gradually with the flour.
  • Stir and work the mixture by hand folding the flour over the eggs until the dough can be rolled into a ball.
  • Cut into two balls. Knead the first ball gently for a few minutes, dusting the board and hands with flour as needed.
  • The dough should be slightly soft and smooth. Take care not to add too much flour as the dough gets dry and firm.
  • Roll the dough into thin sheets.
  • Flour the top of the dough. Turn over and flour the other side.
  • Roll out again until very thin. So thin that you can almost see through.
  • Flour and rolling pin and roll the sheet of dough into a long tube.
  • Pull the rolling pin out and cut the dough into 1/4 inch wide strips.
  • Repeat with the second ball of dough. The dough may ┬ábe frozen for later use if desired.
  • Drop the strips into boiling salted water and cook for about 6 minutes.
  • Makes about 1 lb of noodles.

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