Title: Egg Noodles
Categories: Five, Eggs, Pasta
Yield: 4 Servings
4 lg Eggs; beaten well
3 c Flour; or more, as needed
Salt
Beat the eggs well with a pinch of salt. Add flour, as
much as is needed to make a stiff, smooth dough.
Roll out the dough to about 1/8" thick for noodle or
1/4" (or more) for dumplings.
If making noodles you may cut the dough into ribbons on
the cutting board. Or, as I usually do, flour the dough
well and roll it up before cutting the noodles. The
rolls can then be shaken out and put into the pot or
popped into a container and frozen for future reference.
If making dumplings roll out the dough to 1/4" (or more)
thickness and cut squares or rectangles of whatever size
you would like. These may be added to the cooking pot
straight away or put into a container and frozen for
later use.
This recipe, which I learned from my Grandmother,
expands or contracts as needed. The general rule of
thumb is one large or jumbo egg for each serving/person
and as much flour as can be worked into the beaten egg.
Salt is up to each individual maker - I use a generous
pinch, others may use more. But, you need some salt.
