Thursday, January 28, 2010

{homemade egg noodles}

One of our favorite soups ever is Chicken Noodle, with homemade egg noodles. I could seriously eat the whole pot. This recipe is originally from


2 1/2 c. all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 c. milk
1 T. butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth--about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. Boil fresh pasta in a large pot until al dente.

**We triple or quadruple this recipe for our family 5--we love extra noodles!

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