My mother gave this recipe to me by word of mouth. One egg and a half cup of flour per person — so easy to remember. You can use these noodles in soups, like chicken noodle soup, and in dishes like beef and noodles with mashed potatoes and baby peas. I always fix a larger amount because who doesn’t love homemade egg noodles?
Per person:
1 egg
½ cup flour (any)
splash of water
- Lightly beat egg(s). Add flour, a little at a time, and mix. Add water only as needed. Mixture should be workable but on the dry side. When thoroughly mixed, form into a ball, wrap in parchment paper or wax paper, and refrigerate for several hours.
- When ready to prepare, gently sprinkle some flour on the counter, remove dough from fridge, unwrap, and place on the floured surface. Sprinkle flour over the top and begin to flatten the dough. You can use your hands (floured), but a floured rolling pin works better. Start rolling and thinning out the ball to thickness of around ¼ inch. Work the dough ball into a square as you roll it out.
- When desired thickness is reached, use a knife to cut strips of the dough; width doesn’t matter. Once noodles are all cut, dry them on a wooden form or on floured cookie sheets for about 30 minutes.
- Cook in salted boiling water for 2 to 4 minutes and serve.
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