Now that sounds like a good idea. Generally egg noodles are awfully bland, weak, and not exactly my favorite thing in the world. But homemade egg noodles? Those would have to be an improvement.
Since we’re approaching autumn at warp speed and have already begun Stew Season in this house (in the last week or two we’ve had Chicken Cacciatore, THE BEST Clam Chowder and Moroccan Spice Chickpea Stew…next up is Baked Potato Soup) I’m planning to make some chicken noodle soup from scratch--and that means I’ll need egg noodles. Also, Logan’s been asking for his favorite Tuna Noodle Casserole–which also calls for egg noodles.
So egg noodles it is.
This recipe apparently comes from everyone’s great-grandmother…but fortunately, it is also posted on allrecipes.com
2.5 cups flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 Tablespoon butter
In a large bowl, stir together flour and salt. Add beaten egg, milk, butter. Knead dough until smooth, about five minutes. Let rest in a covered bowl for 10 minutes.
On floured surface, roll out dough to 1/8 or 1/4 inch thickness, then cut in to desired lengths and shapes.
Allow to air dry before cooking. To air dry, hang noodles on string or hangers.
Cooking fresh pasta is quicker than cooking store bought pasta. To cook, boil salted water in a large pot until al dente.