Homemade Egg Noodles

Step 1

In a large shallow bowl, stir together the flour and salt.

Step 2

Create a well in the center of the flour mixture and crack the eggs into it. Whisk the eggs with a fork. Add 1/4 cup water to the eggs and gradually whisk the flour from the sides of the well into the egg mixture.

Step 3

Continue mixing until a dough starts to form. If the dough seems too dry, add water, 1 Tablespoon at a time, until the dough comes together and is no longer tacky. If it's too sticky, add a little more flour.

Step 4

Transfer the dough to a well-floured surface and knead it 3 to 5 minutes, or until smooth. Shape the dough into a ball and cover it with a towel. Let it rest 10 to 15 minutes.

Step 5

Dust surface with flour and roll out the dough into a thin sheet, about 1/4- to 1/8 inch thick. Let the rolled dough rest a few minutes to dry slightly.

Step 6

Fold the dough several times to create a loose roll. Using a sharp knife, cut it into thin strips, about 1/4-inch wide. Unroll the noodles and dust them with a bit of flour to prevent sticking. At this point, you can cook the noodles immediately or let them air dry 15 to 30 minutes for a firmer texture.

Step 7

In a large pot, bring chicken broth or salted water to a boil over medium heat. Add the noodles and cook 3 to 5 minutes, or until tender but still slightly firm (al dente).

Step 8

Drain the cooked noodles and serve with butter and parmesan cheese, with your favorite sauce, or in a soup.