Note: You can let these noodles air-dry until completely dry and store in an air-tight container at room temperature for up to a month. It's strange but true that they keep much better this way than in the refrigerator!
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
- 1 cup flour plus more for rolling out
- 1/2 tsp. fine sea salt
- 2 large eggs
- Combine the flour and salt in a large shallow bowl. Make a well in the center and crack the eggs into it.
- Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs. Keep stirring and pulling in more flour until a solid dough forms. The dough will be sticky.
- Turn the dough out onto a well-floured surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking to the work surface or your hands, until it is smooth and firm and no longer sticky. This takes 5 to 10 minutes for most people.
- Cover the dough with plastic wrap and chill it for at least 30 minutes and up to overnight.
- Divide the dough into two pieces and work with half the dough at a time. On a well-floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.
- Use a sharp knife or pizza cutting wheel to cut the noodles. You can make then as narrow or wide as you like, but cut them as evenly as possible to ensure uniform cooking time.
- Lay the noodles on a cooling or drying rack and let them sit until ready to cook. Repeat rolling and cutting with the remaining half of the dough.
- Boil the noodles in well salted water until tender to the bite. Drain and serve with butter or cheese, with stews, or in soups.
Makes 10 to 12 ounces Homemade Egg Noodles.
Wondering what to do with them? Try them in Chicken Noodle Soup!