Basic Egg Noodles
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
Yield
7 servingsPrep
15 minCook
3 minReady
33 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
milk
|
|
| 15 | ml |
butter
|
|
Directions
In a large bowl, stir together the flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to ⅛ or ¼ inch thickness.
Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
This recipe is great for running through the pasta machine then in to the dehydrator and store in air-tight containers.
