Egg Noodles

Directions

• Prepare the Dough:
• In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.
• Crack the eggs into the well. Using a fork or your fingers, gradually mix the eggs into the flour until a dough begins to form.
• Knead the Dough:
• Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
• Rest the Dough:
• Shape the dough into a ball and wrap it in plastic wrap. Allow it to rest at room temperature for about 30 minutes. This resting period helps relax the gluten and makes the dough easier to roll out.
• Roll Out the Dough:
• After the resting period, unwrap the dough and cut it into smaller portions for easier handling.
• On a floured surface, use a rolling pin to roll out one portion of the dough into a thin sheet. Aim for a thickness of about 1/16 to 1/8 inch. You can dust the dough with flour as needed to prevent sticking.
• Cut the Noodles:
• Once the dough is rolled out, you can cut it into your desired noodle shape. You can use a sharp knife to cut thin strips for classic egg noodles. Alternatively, you can use a pasta machine or a pasta cutter attachment to your stand mixer for more uniform results.
• Let the Noodles Dry:
• Arrange the cut noodles on a lightly floured surface or on a baking sheet. Allow them to air dry for about 15-30 minutes before cooking. This step helps the noodles hold their shape better during cooking.
• Cook the Noodles:
• Bring a large pot of salted water to a boil. Add the egg noodles and cook for about 2-4 minutes, depending on the thickness of the noodles. Fresh egg noodles cook quickly, so be sure to taste for doneness.
• Once cooked, drain the noodles and use them in your desired recipe.