Egg Noodles

Ever since my first experience with homemade pasta, I've been completely fascinated with it. I've been making the same basic recipe for a while now, and I decided I was ready for something with a couple extra ingredients. This recipe for basic egg noodles caught my attention so I decided to give it a try.

Nothing too complicated-- just flour, egg, milk, butter, and salt.

Out of all the mixing methods I've tried, I liked this bowl the best. The narrower bottom let me mix the liquids with a small amount of flour until smooth, then slowly work in the rest of the flour.

The last 1/4 cup of flour I saved for the counter

And I ended up with this beautiful little lump!

Dividing it into smaller pieces requires less available counter space for rolling, and keeps the others from drying out (or it would, if I'd covered up that bowl).

I'm not picking about rolling perfect squares. I rerolled those jagged edges later. I envy those of you with pasta cranks!

I wanted that twisted noodle shape, but I'm not sure it was worth the slow process of getting there. I can't even remember if they held the shape once cooked!

Obviously not the most uniform twirling going on here, but you probably know by now that I'm not all about presentation.

I just ran a pizza cutter over all the strips to cut them into smaller noodles, then I left them to dry.

I found that these noodles took longer to dry than my usual only-egg version. I just left them out overnight before dumping them into a large glass jar to use later in the week.

And there you have it! My slow-but-sure progress in pasta-making! Hope this encourages you to try it too!

Egg Noodles:

1 1/4c all-purpose flour

pinch salt

1 egg

1/4c milk

½ tbsp butter

Mix, knead, roll, and slice your way to happiness! 

Let dry before storing in an air-tight container.