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Homemade Egg Noodles
This is the perfect homemade noodle for chicken noodle soup.
Ingredients
Scale
- 2 C Flour, plus more if dough is sticky
- 1 tsp Salt
- 1/2 C Milk
- 1 Lg Egg
Instructions
- On a clean countertop, pour the flour into a pile and sprinkle salt over the flour.
- Then make a hole in the center of the flour to put the egg and milk.
- With a fork, lightly whisk the egg and milk with the flour that is surrounding it until a dough is formed.
- Next, with your clean hands, knead the dough until it is a soft ball, that is not sticky.
- Cover with plastic wrap and rest for 20 mins.
- After dough has rested, roll out dough to desired thickness, I do mine about 1/16″ thickness, so fairly thin.
- You can use any cutting tool you would like but I like to use a pizza cutter. Cut into thin strips, then cross cut into short noodles.
- Cook for 10 minutes on its own or if adding to soup,
