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. (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. salt
- 2 large eggs
- Combine 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 dough out onto a well-floured surface. With well-floured hands, knead dough, incorporating more flour as necessary, until it is smooth and no longer sticky.
- Cover with plastic wrap and chill for at least 30 minutes and up to overnight.
- Divide dough in two and work with half the dough at a time. On a well-floured surface roll out dough to 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 dough from sticking. Sprinkle with flour as necessary to keep from sticking.
- Use a sharp knife or pizza cutting wheel to cut 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 noodles on a cooling or drying rack and let sit until ready to cook. Repeat rolling and cutting of remaining half of dough.
- Boil noodles in well salted water until tender to the bite. Serve with butter or cheese, with stews, or in soups.
Makes 10 to 12 ounces Homemade Egg Noodles.