egg noodles

Alright, so my first attempt at making egg noodles only went so-so.  The noodles turned out very edible and I used them in soup, but they were a little too thick for my liking.  C'est la vie.  Lesson learned.  Next time, I'll roll them thinner. Mind ended up kinda like chunky noodles.

To make them, I started with this recipe.  However, the dough ended up a little too dry and leaving it for too long in the fridge made it unusable.  I started a new batch and did it my own way!

Ingredients:
2 eggs
1/2 tsp of salt
flour (however much you need)

Directions:
1. Put the two eggs into a medium or small bowl and beat with a fork like you would for scrambled eggs.

2. Add in the salt and mix again.

3.  Continue mixing with your fork and add in flour a tablespoon at a time until the dough comes together.  When using a fork isn't practical, use your hands and knead in enough flour to make the dough not sticky.

4.  Cover and throw in the fridge for half an hour or an hour or so.

5.  On a well-floured surface, roll out the dough (half of the dough at a time!) to the desired thickness.  I did mine a little thicker and ended up wishing I had made them much more thin.  Rotate the dough when you need to and make sure it doesn't stick.  It's awfully hard to pull stuck noodles off!

6.  Using a sharp knife or a pizza cutter, cut your noodles!  Leave them out while you get that soup started.