The BEST Homemade Egg Noodles!!

Hello fellow Steemians! I am a Steemian newbie, so if you missed my intro post you can find it on my profile!

I am going to have a wide variety of things on my profile- and recipes are not going to be my main focus- however, I will post one now and again.

So this is a very simple recipe, for the best egg noodles ever. Totally beats store-bought pasta.

You don't need a fancy pasta machine, and you don't have to be a professional chef. And the best part? You only need 2 ingredients! Also, you can make these noodles in as little as about an hour and a half.

• Flour
• Eggs
• You can also add a pinch of salt-- though I have forgotten to do this before and they came out fine anyway.

You can make as many noodles as you want, or as few as you want, depending on how many people you are cooking for... you may want to make double what you think you will eat ;)

I use Arrowhead organic four, and organic eggs from my organic chickens :)

Basically, you just want to make sure your flour-to-egg ratio is right. Other than that, you can have as much freedom with this recipe as you want.

You will want approx. 2 large eggs per 1 cup of flour. I have found myself occasionally needing to use more eggs than that, you really just need to judge based off of consistency. As a general guide, 1 cup of flour and 2 large eggs is one "batch". I have found that for two people, for plenty of leftovers, I like to triple that. But like I said, that's totally up to you.

Your hands are going to get messy.

(1) First, get a large bowl. If your bowl isn't large enough you are going to get flour everywhere.

You are probably going to get flour all over anyway. Just a heads up. We are doing this the old fashioned way.

(2) Put flour into the bowl. Then, create a large indent in the flour, almost as if you are making a bowl out of the flour. This is where the eggs will go.

(3) Crack the eggs, one at a time, into the indent in the center of the flour.

(4) Using a fork, beat the eggs. Once the eggs are beaten, keep doing the beating motion, but slowly start to beat the flour (starting from the inside out) into the mixture. Do this until all the flour and the eggs makes one very sticky blob. Don't expect it to be perfect or anything. All that matters the most at this stage is that your flour is thoroughly wet with egg. NOTE: It's better to add too much egg than not enough. You can always add more flour, but you don't want dry noodles!

(5) Once you are satisfied with your sticky blob, set the bowl aside. Prepare a well-floured surface (I like to use a very large cutting board). Also, make sure your hands are well-floured. Be sure to have a cup of flour or two set aside- this, I have learned from experience. Once you start the next step your hands are going to be a mess and you don't want to keep washing your hands to grab more flour out of the bag.

(6) Transfer the sticky blob to your well-floured surface with your well-floured hands. Knead it out, making sure there aren't bubbles (though there really shouldn't be). Keep adding flour as you "knead"(ha, get the pun?!). You will want to add a good bit of flour, and keep kneading until it's not sticky anymore. By the time you are done, you should be able to touch the dough without wanting you wash your hands afterwards. It should be soft, doughy, and plump. When you touch it the indent should slowly rise back up when you move your hand (I know it sounds weird-- but you'll get what I am talking about once you try it).

(7) Forget about it for at least 30 minutes! Wrap the dough ball in sran-wrap and put it in the fridge. Chill for at least 30 minutes, or up to overnight. (I usually go with the 30 minutes of that spectrum-- though once I left it in for more than 24 hours and it was still good!)

(8) Now, the fun part! Get your doughy ball out of the fridge. Place it back on to your well-floured cutting board. Make sure to have a well-floured rolling pin on hand (or, something that will do the same thing, if rolling pins are too "old fashioned" for you ;) ). Now, roll it out to however thick you want your noodles. I usually work with half a portion of dough at once.

As for your thickness-- and I cannot stress this enough-- DON'T make them too thick!!! They will swell up a LOT when you are cooking them! Trust me, if you make them too thick, they will be the hardest boiled flour lumps you ever did have.

I would suggest, if you want them thick when they are done- like a pot-pie noodle- that you make them a somewhere between 1/4" to 1/8" thick. I wouldn't go any thicker than that if I were you, and I would still probably do less than 1/4". But hey, that's just me. Maybe you want extra thick noodles.

If you want them to be pot-pie style, cut them into small rectangles. Again, don't forget they swell up!

If you want thinner noodles, do longer thinner rectangles. Like I said, lots of flexibility here. (I like to put the thin noodles in Haluski, and the thick noodles in soup!)

(9) Cook the noodles!

Cooking totally depends on the size/thickness of your noodles. Very thin noodles in a small batch should be done in about 5 min., while the thicker pot-pie noodles may take about 25-30 mins.- it's all up to you!

Like I said, recipes aren't my main focus. But I do cook a lot, and so if I have recipes that I feel will add value to the Steemit community I will share them :) My main focuses will be photography and art though.

Enjoy your noodles!!!

Zoey