Make Your Own Egg Noodles (for soups)

It is winter and it is really cold (we do live in Rexburg, Idaho after all). Not only is it cold outside, but it is cold in our tiny little apartment. We have floorboard heaters, but since our apartment is so small a lot of our furniture is right in front of the floorboard heaters. We don't want to start any fires... these heaters are really old you see, so we rely on a small space heater, a lot of blankets, and a lot of cuddling to keep warm. Cold weather also makes a great season for making homemade soups. Which means I get to make homemade noodles.

They are so super easy, and I really think if people knew just how easy they were we'd all be making a lot more of them. So I decided that my next blog post would be a how to on homemade noodles for soups.

So you start by beating one egg really well with a dash of salt.

Then you start adding all purpose flour 1/4 of a cup at a time. At first it will look kind of weird and lumpy, but don't fret because this is normal. This is what it looked like after I had added the first 1/4 of a cup.

This is what it looks like after a total of 1/2 a cup of flour has been added. 

After adding 3/4 cup total flour (pictured above) you will want to continue adding flour, but do it by the tablespoon. I added about two to three more tablespoons to this particular batch of noodles.

Here is the finished dough. It will be soft but not sticky. You do not want to add too much flour or your noodles will be tough. Knead the dough about 5 times (you may need to sprinkle a little more flour in during the kneading process). Do not over knead or it will be really hard to roll out. Split the dough into two equal portions. The dough pictured above is one half of the recipe. I had already rolled the other portion out.

Speaking of rolling the dough out, you are going to want to roll it out very VERY very thin. As thinly as you possibly can roll it. It will be so thin you won't even be able to measure how thin it is. You are also going to want to roll the dough out on a well floured surface. That way of some of the dough is still sticky it won't stick to your counter.

I tried to capture the dough's thinness after I had rolled it out. 

Now cut the noodles with a pizza cutter to whatever thickness and length you like. Shorter noodles are easier to get on a spoon which means no floppy noodle messes while eating. For the recipe of soup I was making I cut thin strips all the way across, and cut those strips into thirds.

I usually drape the noodles over the side of the bowl I made them in and use them immediately in a soup recipe. But you can hang them to dry and use them in the future.

Homemade Noodles

1 egg

1/8 tsp salt

3/4 cup-1 Cup all-purpose flour

Beat egg with salt. Add flour 1/4 cup at a time until you have added 3/4 cup. Then, continue adding flour 1 Tbsp. at a time until the dough is soft but no longer sticky. Knead 5 times. Divide dough into two equal portions. Roll out on a well- floured surface until very thin. Cut into desired noodle sizes with a pizza cutter. Drape over the side of a bowl until ready to use, or hang to dry for later use.

When using these noodles, all you have to do is throw them in your pot of soup during the last ten minutes of cooking time.