A simple and delightful recipe for making fresh egg noodles at home, perfect for any meal.
Combine the flour and a pinch of salt in a mixing bowl.
Sift the flour to ensure there are no lumps and to aerate it for a smoother dough.
Create a well in the center of the flour and add the eggs and water.
Crack the eggs into a separate bowl first to ensure no shell pieces get into the dough.
Mix the ingredients until a rough dough forms.
Use your hands to bring the dough together for better control and feel.
Knead the dough on a floured surface until smooth and elastic.
If the dough is sticky, add a little more flour, a tablespoon at a time.
Let the dough rest for 30 minutes under a damp cloth.
Resting allows the gluten to relax, making the dough easier to roll out.
Divide the dough into smaller portions and roll each out thinly.
Keep the unused dough covered to prevent it from drying out.
Cut the rolled dough into strips of your desired width.
Use a ruler or straight edge for uniform noodles.
Drape the noodles over a drying rack and let them dry for at least an hour.
Ensure the noodles are evenly spaced to allow proper air circulation.
Cook the noodles in boiling water for 2-3 minutes or until tender.
Taste a noodle to check for doneness before draining.
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