Cranky's Egg Noodles

My go-to egg noodle recipe. They're so much better and cheaper than the frozen "homestyle" egg noodles from the grocery store. Divide into 12 oz bags and freeze for grocery-store convenience in from your own hands.

• Ready In: 45 mins
• Yields: 3 12-ounce bags

Ingredients

• 4  cups all-purpose flour
• 6  eggs
• 4  teaspoons salt
• 1⁄2-1  cup water

Directions

1. Put flour and salt in the bowl of a stand mixer with the dough hook attachment (or mound onto a clean countertop surface if you prefer to mix by hand and add the rest of the ingredients to a well in the middle). Add eggs and start mixing on low, slowly drizzling water into the bowl until the ingredients form a ball that clears the side of the bowl (no shaggy residue on the bottom of the bowl and no sticky flour/water glue on the side of the bowl). Remove the dough ball and wrap in plastic wrap; allow to rest for 30 minutes.
2. Roll dough to desired thickness, dust with additional flour, and cut into noodles with a sharp knife/pizza cutter/pasta attachment/rapier wit. Dust the noodles with additional flour, separate them with your fingers, and allow them to dry slightly on a floured cookie sheet before freezing for an hour. I recommend packaging them in quart freezer bags, about 12 ounces per bag.