These homemade egg noodles are simple to make and perfect for soups, casseroles, or as a side dish.
In a mixing bowl, whisk together the eggs, water, and salt until well combined.
Ensure the eggs are at room temperature for easier mixing.
Gradually add the flour to the egg mixture, stirring until a dough forms.
Add the flour in small increments to avoid lumps.
Knead the dough on a floured surface until smooth and elastic.
Knead for at least 10 minutes to develop the gluten for a better texture.
Divide the dough into two portions and roll each out thinly on a floured surface.
Roll the dough as thin as possible for delicate noodles.
Let the rolled dough rest for 30 minutes to dry slightly.
Cover the dough with a clean towel to prevent it from drying out too much.
Cut the dough into strips of your desired width using a sharp knife.
Use a ruler as a guide for even strips.
Shake out the strips and allow them to dry completely before storing or cook them immediately.
Dry the noodles on a clean rack for even drying.
Cook the noodles in boiling water or broth until tender, about 3-5 minutes.
Taste test a noodle to ensure it's cooked to your preference.
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