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Easy Egg Noodles

Here on the homestead, we are always looking for more ways to enjoy the fresh eggs our hens give us. I also love making foods from scratch when I have time. It's satisfying on many levels, and is often more healthy than commercial food stuffs. These noodles are super easy and don't take much time at all.

All you need:

  • 3 egg yolks

  • 1 whole egg

  • 2 tsp. salt

  • 2 cups flour (I love King Arthur brand, they do not use glyphosate as a desiccant to harvest. NIH studies found this herbicide to negatively impact human intestinal health by harming healthy bacteria, and new studies are also finding similar results in ocean wildlife such as Hawaiian green turtles)

Okay let's make noodles!

Mix all ingredients together to form a dough.

I'm using an over sized bowl so I can do most of the kneading in it. This is just my personal preference because dough can be sticky at first and this makes it easier to manage.

Knead the dough for about 10 minutes. You will feel the consistency change under your hands as you go, it's a neat feeling and kinda therapeutic.

Turn your dough out onto a clean counter top. The dough ball should feel smooth and elastic.

Time to roll the dough out nice and thin. I like to sandwich the dough between parchment paper to make rolling quicker and easier. No worries about it sticking this way.

Now that you have a nice thin sheet of dough, it's a good idea to make sure your surface is floured to prevent any sticking. You don't want your freshly cut noodles getting stuck to the counter, your cutting tool, or each other.

A pizza wheel makes for easy cutting. You can also use a knife (and may get straighter cuts than mine lol). Cut noodles any style you want- wide noodles are great for casseroles, thin noodles are nice in soups. You could even make fun shapes like hearts or flowers by using fondant cutters if you like.

You can hang these noodles to dry, or if you are impatient like me, cook with them immediately ;)

They cook quicker than fully dried pasta, so you can add them in the last few minutes of boiling a soup or simmering a stew.

They may look clumsy since I zipped through cutting, but they taste so delicious!


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