Homemade noodles (like my Mom makes)
Recipe type: TOO MANY EGGS !
Prep time: 
Cook time: 
Total time: 
Serves: 1 batch
Too many eggs sitting around in your kitchen? MAKE EGG NOODLES. They are tasty cooked and then slathered with butter and herbs. Or olive oil and pepper. Or stirred into a soup. Cooked with chicken or beef they will please everybody, especially the prepubescent males in your midst. One will hope.
  • 2 cups bread flour
  • 1.5 tsp salt
  • 2 eggs
  • 2 Tb vegetable oil
  • 6 Tbs water
  • additional Bread flour, for dusting
  1. Combine the flour and salt in a medium bowl, make a well in the center and add the rest of the ingredients. Stir to combine with a fork, until a ball forms.
  2. Turn out onto a lightly floured board or cloth and knead until a smooth dough forms--about 5 minutes, give or take. Add more water if needed--a teaspoon at a time--but only if you desperately need to. The noodles will be better if you don't! Cover ball of dough with a clean tea towel and let rest for 45 minutes.
  3. Sing a little. Be happy. Take a walk out in the sunshine. Watch the birds. Hang out the laundry. Something. (For Pete's sake, don't just stand there.) After this productive and/or restful break, pull out your rolling pin (if you need an upgrade, this is the one I use every day). Cut the dough in quarters. Roll out one quarter to a rectangle that is approximately 14 x 8 inches; it will not be quite paper thin. (Noodles do get plumper as you cook them, and *pro tip* thick noodles are also very nice.) Sprinkle dough surface lightly with a bit more flour, flip over, and sprinkle more flour on the other side. Transfer big pancake to a tea towel and repeat with three other chunks of dough. Let your big pancakes of dough rest for about thirty minutes.
  4. Pull out your sharpest knife. Roll up a pancake of dough like a jelly-roll, starting from the short side (or you can use a pizza cutter and cut the big pancakes as-is, as I've done in the photos). Cut the noodles to the width you prefer. Unroll each slice onto the tea towel, sprinkle with a bit more flour, and allow to stand until noodles are completely dry--depending on the humidity, this might take several hours.
  5. When your homemade noodles are dry enough to handle, you can drop them into your pot of simmering soup (or boiling water) for 5 to 7 minutes or until tender. Allow about ½ cup dried noodles per serving. (Note: the cooking time will vary considerably, depending on flour, humidity, phase of the moon, etc., so test for doneness.)
Recipe by vomitingchicken.com at https://vomitingchicken.com/homemade-egg-noodles-in-4-staggeringly-simple-steps/