Egg Noodles

Chicken noodle soup is on the top of our list of go-to dinners.  Especially when it’s super cold out, which means our house is also very cold.  As I type I wearing a long sleeved shirt, cable knit sweater, and hoodie.  My main source of warmth is 145 lb Nigel lying next to me and mimosas.

So, as Snowcopolyse turned into Icecopolyse 2014, we decided it was time for soup, which meant we needed egg noodles.

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Super easy.  Probably the easiest noodle out there.  Flour, eggs, and salt. 

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First I just mixed the flour and salt and then whisked up the eggs and slowly mixed the flour into the eggs.

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Until it came together like this.

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It was pretty sticky still so it needed lots of flour.

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Then I needed it until it was smooth and no longer sticky, which was only about 8 minutes.

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Like this.

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Then I wrapped it plastic wrap and let it rest while I dealt with the rest of the soup.

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After about 45 minutes I rolled it out.  I didn’t use the pasta roller, I just did a quick roll.  Although I think now that I should have because the noodles ended up being uber thick.

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I also probably shouldn’t have cut them this thick, too.

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Once I had them cut, I hung them to dry.  I tried to get that ‘egg noodle’ look by hanging them kind of sideways and draped around.

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Oh hey, it kind of worked!  I doubled the recipe and added the noodles I didn’t dry immediately to the soup.

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But the dried noodles we didn’t add to the soup I put in a tupperware and they’ll be good for about a month, so we’ll have them on hand the next time we’re in the mood for soup.  Yay!

Egg Noodle

  • 2 Cups all purpose flour
  • 2 eggs
  • 1/2 teaspoon of salt

Mix flour and salt.  Whisk eggs in large bowl and add the flour slowly and mix until a ball forms.  Flour a work surface and knead ball until smooth and no longer sticky.  Wrap in plastic wrap and let rest for at least 30 minutes and up to overnight.

Roll out dough thin and the cut in to pieces of desired size.  Cook immediately or let dry to store in air tight container for up to 30 days.

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