- Kathryn Patterson
Recipe: Homemade Egg Noodles
I never really cooked when I was single - it just seemed like too much work for one person. After I got married (years and years ago), my husband cooked on the weekend, and I learned several simple meals. But in some ways, I never felt like I was cooking, since I used several cans of ingredients to make the dishes. Late this summer, I finally decided to do what I considered "real cooking". Two things happened:
I learned how much I love my crock pot.Â
I realized that I had been cooking before - I just didn't know it.  I found a wonderful website called A Year of Slow Cooking, where I learned how to make homemade marinara sauce. When it came time to make the pasta, I wanted to have something homemade to go with my marinara sauce. I searched the Internet, high and low, and came up with...  a big headache.  Then I created a very simple recipe, using all the other recipes on the Internet.  So here is... (Yet Another) Homemade Egg Noodles Recipe Ingredients: 16 oz. (453.6 g.) of Flour 5 room temperature eggs Pinch of salt 2 tsp. of Olive Oil (optional) Directions:
Measure out the flour into a large bowl. Â Make a well in the middle of the flour.
Break the eggs into the hole. Â Add salt and olive oil directly to the eggs.
Mix the eggs, salt, and olive oil into the flour. Â If the dough is too wet, add some flour. Â If the dough gets too dry, add a little water.
Put the dough onto a lightly floured surface and kneed until it become smooth and slightly elastic.
Let the dough rest for 10 minutes or so.
Take about 1/4 of the dough, and roll out as thin as you can.
Using a sharp knife, cut the dough into thin noodles. Â Put the noodles on a plate, adding just enough flour to keep the noodles from sticking to themselves.
Roll out the other 3/4 in three sections, adding to the plate with flour.
While you are rolling out the last piece of dough, bring salted water to a rolling boil in a large pan. Â
Cook the noodles in the boiling water in batches. Â You want to use batches to avoid the noodles sticking to each other in the water.
Note, it only takes about 1 to 2 minutes to cook the noodles - do not walk away from the pan or you can accidentally overcook the noodles. Â
Serve immediately, or lightly coat with olive oil to keep the cooked noodles from sticking to each other and refrigerate.
Notes:
I add a pinch of salt to the noodles, but I also add salt to the boiling water. Â Otherwise, the noodles taste rather bland.
If you are mixing the dough by hand, I suggest you coat your hands with a light layer of Crisco shortening. Â This will help keep the dough from sticking to your skin.
If you don't have a scale, start with 2 1/2 cups of flour and add flour to get the dough to the right wetness.
Make the noodles as thin  as possible, because they will puff up a lot in the boiling water.  The first time I made this recipe, it looked like a cooked long dumplings instead of noodles.  Luckily, they still tasted fantastic.
If you have a pasta press, I envy you! Â I have no hints about how to use a pasta press, but when I get one I'll update the recipe.