I had never thought of making my own noodles until we got chickens. Once all seventeen ladies started laying, anything with the word “egg” in it caught my attention, so I decided to give egg noodles a try. I’m so glad I did because they are DELICIOUS and fun to make. My girls love to help make them, and noodles are surprisingly forgiving.
This is the hands on way of making noodles. If you have a food processor or a pasta maker those work really well, especially for BIG batches of noodles.
Put the flour and salt in a big bowl and mix together. Make a well in the middle of the flour to crack the eggs into it like this (room temperature eggs work best):
Now you can get your hands dirty! Reach in there and mix it all together, it will be sticky and lumpy.
When it’s all mixed together, turn the dough out on a very well floured surface. Knead and add flour until you have a nice smooth dough that is not sticky any more. (It will take around 8 to 10 minutes). If you get to much flour just add a little water until you reach the right consistency.
When you have a nice smooth ball of dough that is not sticking to everything, put it in a plastic bag and let it rest on the counter for 15 to 30 minutes.
Now take your ball of dough and put it back on the well floured surface.
You will need a good amount of flour on your surface and on top of your dough, AND on your rolling pin, AND on your hands! Roll out your dough making sure its not sticking to the counter or your rolling pin. When your dough is VERY thin like this:
Check again and make sure it’s not sticking to the counter. I hate to sound like a broken record here but, lots of flour is the key to successful noodles! That being said, add a little more flour to the top of your huge flat noodle! Then roll it up like a cinnamon roll…
When it’s all rolled up, cut into narrow pieces like this….
Now, if you used enough flour, the little rolls of dough should unroll very easily!
You can cook them right away in boiling salted water, or by adding them to a simmering pot of soup. They will only take 3 to 4 minutes to cook, so keep your eye on them. You can also put them on a cooling rack to dry. It will take two to several hours to dry depending on how thick they are. When they are COMPLETELY dried, store them in a bag or a jar for up to a month at room temperature, or up to 3 months in the freezer.
- 1 cup of flour
- ¼ teaspoon salt
- 2 eggs
- Put all the ingredients into a bowl and stir until it all comes together, it will be sticky and lumpy.
- Turn the dough out on a well floured surface, knead and add flour until you have a nice smooth dough that is not sticky. (this will take about 10 min) If you get to much flour just add a little water until you get it right.
- When you have the right consistency put the dough in a plastic bag and let it rest for about 15 minutes.
- Place the dough on a well floured surface and sprinkle flour on the dough and rolling pin.
- Roll dough out very thin.
- Make sure you have plenty of flour on the top of your dough and roll it up like a cinnamon roll.
- Cut into narrow pieces and unroll your noodles!
- You can cook them right away in boiling salted water or dry them completely and store them in an air tight container for up to a month at room temperature or up to 3 months in the freezer.
