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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My go-to egg noodle recipe. They're so much better and cheaper than the frozen homestyle egg noodles from the grocery store. Divide into 12 oz bags and freeze for grocery-store convenience in from your own hands. Ingredients:
4 cups all-purpose flour |
6 eggs |
4 teaspoons salt |
1/2-1 cup water |
Directions:
1. Put flour and salt in the bowl of a stand mixer with the dough hook attachment (or mound onto a clean countertop surface if you prefer to mix by hand and add the rest of the ingredients to a well in the middle). Add eggs and start mixing on low, slowly drizzling water into the bowl until the ingredients form a ball that clears the side of the bowl (no shaggy residue on the bottom of the bowl and no sticky flour/water glue on the side of the bowl). Remove the dough ball and wrap in plastic wrap; allow to rest for 30 minutes.
2. Roll dough to desired thickness, dust with additional flour, and cut into noodles with a sharp knife/pizza cutter/pasta attachment/rapier wit. Dust the noodles with additional flour, separate them with your fingers, and allow them to dry slightly on a floured cookie sheet before freezing for an hour. I recommend packaging them in quart freezer bags, about 12 ounces per bag.
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