Last week I was able to tackle one round of noodles and honestly it took me a few mistakes to remember the correct way to to it. Oh well, that's how we learn. But because of my struggles I was only able to accomplish one batch - and I have a lot of eggs in my fridge.
I like to use homemade noodles for well, noodles - just by themselves as a side dish, or with chicken for Chicken and Noodles.
Noodles
4 eggs
3/4 tsp salt
3 cups flour
Beat eggs and salt. Add flour until you have a soft, but not sticky dough. Take small pieces and roll out as thin as possible. Flipping and adding flour as needed to prevent sticking. Allow the rounds to dry a bit. The edges should just be starting to show signs of dryness and there should be no stickiness. Using a knife or pizza roller, cut the rounds into thick strips. Stack the strips and cut into thin noodles. Allow to dry fully, bag up, and freeze.
If you want to do more eggs, it comes out to about 3/4 cup flour per egg. Though it is more of an art than a science. Stop adding flour when the dough "feels" right. Don't let that intimidate you...you can really only learn by trying.
I wonder how this would work with GF flour and some xanthum gum. I'll have to give it a shot! Thanks!
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