My mom always made homemade noodles, and when I make Chicken Noodle Soup, it is the only way to go. It is so easy that you can have them made cooked and ready to eat in less time than it would take to go buy dry at the store. Give it a try, you won't go back.Yield: Serves 6
|3 cups||all-purpose flour|
|1 teaspoon||sea salt|
Rule of thumb: Two eggs per one cup of flour.
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.