Homemade Egg Noodles

Recipe by Amber C.
READY IN: 2hrs 15mins
SERVES: 6
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large egg
  • 2
    tablespoons milk
  • 12
    teaspoon salt
  • 34 - 1
    cup sifted flour, just enough until dough forms a ball and can be handled without sticking
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DIRECTIONS

  • Beat egg in a mixing bowl; add milk and salt, mix well.
  • Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
  • Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.
  • Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.
  • Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
  • Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.
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