Our Family Favorites: Egg noodles for pasta or chicken noodle soup!

Taken from pioneer woman!

“Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”

Got it.

Now let’s see it in action!

Make a well in the flour. Crack the eggs into the well.

This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin.

Once they’re cracked in…

Start mixing it lightly with one hand…

Until it’s all combined.

Turn it out onto a floured surface…

And begin kneading it, rolling and punching and pushing, until it’s done.

See the texture of the surface at this point?

Do you see how it’s “tacky” and not very smooth? That means it’s not ready yet. You need to work it, baby, work it. Own it, until the gluten has gone crazy and the dough is smooth.

There’s no right or wrong way to knead. Just push it, pull it, tickle it, massage it.

Just be sure to take it out to dinner first.

It’s all ready when it looks like this!

Smooth, not sticky or tacky.

Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better.

Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter like this one.

To cook the noodles, just boil them insalted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.