Thelma’s Egg Noodles Recipe

     Homemade egg noodles are quick and easy to make.  They have a different texture than store bought noodles, but they are so good.  No preservatives or additives, just good, wholesome ingredients from your kitchen.  These are great in soups and stews, or boil them in water with some butter and use/serve as you would store bought egg noodles.  This is my mom’s recipe.  Enjoy!

Thelma’s Egg Noodles

1 egg
1/2 – 1 teaspoon salt
1/4 – 1/2 teaspoon pepper (or more for really peppery noodles!)
all purpose flour (or use half whole wheat pastry flour)

In a mixing bowl, beat together the egg, salt and pepper.  Gradually stir in flour until mixture forms a ball.  On a very well floured surface, roll the dough out into a rectangle until quite thin.  Flour the surface of the dough.  Roll the dough up like a jelly roll.  Using a sharp knife, slice the rolled dough into thin slices.  Using your hands, toss the noodles carefully with flour (the rolled up noodles will unroll as you do this). 
    

Drop the noodles a few at a time into rapidly boiling broth (or water) and cook for thirty minutes.

This recipe makes a good-sized handful of raw noodles.  The recipe is easily increased by starting with more eggs, but do NOT increase the salt and pepper proportionally!  For two eggs, I’d go with about 1- 1 1/4 teaspoons of salt, for three eggs, maybe a teaspoon and a half, and I’d increase the pepper just slightly.




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