HOW TO: Homemade Egg Noodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cup Flour
  • 1 pinch Salt

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Milk

Found on thekitchenmccabe.com

Description

Ingredients

• 2½ C. Flour
• 1 pinch salt
• 2 Eggs, beaten
• 1 T. Butter, melted
• ½ C. Milk

Directions

• Assemble all of your ingredients so that you don’t have to grab anything while mixing. Your hands will be messy!
• Place the flour and salt in a mixing bowl and form a well in the center. Pour the butter, milk, and eggs into the center of the well. Using your fingers, mix the ingredients until they come together.
• Turn the dough out onto a floured surface and knead for 5 minutes.
• After about 5 minutes the dough should be relatively smooth.
• Place the dough in a small bowl and cover with a cloth. Allow to rest for 10 minutes.
• Place the dough on a floured surface and roll out into a rectangular shape with a thinness of about ¼″. *The dough will expand when it’s cooked, so if it is not rolled thin enough you will have very thick noodles.
• Cut the dough in half, lengthwise.
• Using a pizza cutter, slice the dough into strips width wise, making each strip ¼″-1/2″ wide.
• Sprinkle a little flour over the tops of the noodles and then gently toss them with your hands, lightly coating the noodles with flour.
• The noodles can be allowed to air dry(make sure they are not touching each other because they will stick together) and then added to your soup(give them about 5 minutes to cook).
• I like to use them fresh and throw them right into my soup after slicing. They will cook faster fresh, in only a minute or two.
• *The noodles are best when they are not cooked for a long amount of time, as they will continue to soak up liquid and soften. Add them to your soup only in the last few minutes of cooking.