Homemade Egg Noodles

Made this as directed using my Kitchen Aid mixer and pasta attachment. After kneading dough and letting it rest 10 minutes, divided it into four pieces and rolled it out to an “8” thickness. Then I cut the strips into three inch lengths and using my thick noodle cutter ran them through the pasta attachment again. I wanted hardy but not too thick noodles and that is what I got! Floured them lightly and let them dry for about two hours. Divided them into three portions and froze. Now I am ready for yummy soup weather. Thanks for sharing!

My family thought these were great! I especially love how hearty they are. However – if you’ve never worked with making your own pasta before – make sure your table or countertop is well floured when rolling out. You could even go so far as to pick up the dough and flip it over as you are rolling – to ensure it doesn’t stick. These cooked up nice and plump and I will be making them often! Thanks for a great recipe! 🙂

2 cups flour (all purpose)
1/4 teaspoon salt
2 medium eggs
1/4 cup water
In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that’s boiling and then reduce to simmer for 25-30 minutes.