Home-Made Egg Noodles Recipe

How to make it

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• If you want old fashioned egg noodles just use the frist three ingredients.
• My daughter is a smoker and needed her flavors intensified for max enjoyment.
• Have a rolling area ready, and a drying area. The drying area shound have several tea towels laid down to lay the fresh noodles on to dry.
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• Mix everything together, you may add a little milk or water, half an egg shell fullish, if the dough is too stiff.
• The dough should form a ball and pull away from the sides of the ball.
• When the dough is ready, take it to the rolling area.
• Roll out fairly thin, or a little fatter if you like a fatish noodle, I do.
• When it is to the thickness you desire, remember the get a little fatter in the boiling water, roll them up to look like a log.
• Take a piece of thread slide it under the log, cross over the top and pull tight. If you prefer you can use a sharp knife.
• Cut noodles between 1/4 and 1/2 inch wide.
• Take these pinwheel looking things of noodle dough to the drying area.
• Unwind them and lay them in an orderly fashion to dry.
• When dry use like any other noodle.

The ball of dough.   Close

Several of the steps, in one pic.   Close