Homemade Noodles for Chicken Noodle Soup

Once you make homemade noodles you will never go back.   There is nothing complicated or hard about this and it makes an amazing difference.

• 2 large eggs
• 2 teaspoons salt
• 2 Tablespoons milk
• 1 1/2- 2 cups all-purpose flour

Instructions

1. Mix eggs, milk and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
2. Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes.
3. Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
4. Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
5. To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve with butter and a sprinkle of parmesan cheese.
   
   
   
   
   
   

   WHAT ARE EGG NOODLES MADE OF?

   All you need is FOUR super simple ingredients to make homemade egg noodles:

   Eggs, flour, milk and salt.

   So easy! You can do this.   Roll out super thin.  Cut into strips with a pizza cutter and lay out on cookie cooling racks to dry out a bit. 

   
   

   TIPS FOR PERFECT EGG NOODLES:

   EGG NOODLES ARE FOOL-PROOF.

   This recipe is very forgiving. Egg noodles are not like pie crust or pastry dough where you have to be cautious with how much you handle the dough. You can’t over-mix them. If you feel like the dough is too “dry” you could add a little splash of water or milk. If you feel like it’s too sticky, add another sprinkle of flour. You really can’t mess them up.

   TRY “RESTING” THE DOUGH.

   I’ve found that allowing the dough to rest for 5 minutes before rolling it out, and again after rolling it, makes it easier to work with and keeps the noodles from “shrinking” as you cut it. Resting is optional, but I’d recommend it. Cover the dough with plastic wrap or a light towel while it rests.