Easy Homemade Egg Noodle

• Vegetarian

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 6 cups Chicken or vegetable broth

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Salt

Found on dineanddish.net

Description

Ingredients

• 2 cups all purpose flour, plus additional for dusting the board
• 4 eggs, beaten
• ¼-1/2 teaspoon salt
• 6 cups chicken or vegetable broth

Directions

• In a medium sized bowl, whisk your eggs. Add the salt and whisk again. Next, add the flour. Stir the mixture with a fork until flour is completely incorporated and the dough is stiff.
• Flour a large bread board / cutting board heavily. Dump your dough mixture out onto the floured board. Knead additional flour into the dough. Unlike pie crust (you don’t want to work pie crust too much) you want to continue to add flour to the dough until it is thick and smooth in texture. Just work with it and use your instincts.
• Roll out the dough (make sure your board is well floured so your dough won’t stick) until very thin. Once your dough is rolled out, using a pizza cutter, slice your dough into thin vertical strips. Make a couple of slices horizontally until your noodles are a desired size.
• Bring a large stock pot with broth to a boil. Once boiling, add your noodles to the pot, one at a time, stirring so they don’t stick together. Once all of your noodles are in the pot, reduce the heat, and simmer for 20 minutes.