Jun 5, 2011

Homemade Egg Noodles

This is a great project to do with your kid!

All cut up and drying.

4 eggs
2 tablespoons water
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder

Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms. Let sit 5 minutes
Roll the dough into a very thin layer on a lightly-floured surface; let sit for 10 minutes, then cut into 1/2 inch strips. Allow to dry at least 4 hours before using. ( Dry mine on a rack with a fan for 1-2 hours if I am in a hurry)

Want to make extras and store them for future use?

After making your noodles, allow them to dry completely on a drying rack. I suggest at lease 24 hours! Put the dry noodles in a air tight container or Ziploc bag . Store in a dark cool place. Good for about 3 weeks.

or Freeze them-

Dry your noodles out for 24 hours, put in ziploc bags and freeze.

Best if used in 2-3 months.

1 comment:

Robin said...

My grandmother used to make noodles for her chicken noodle soup - I'm going to have to try these!