Homemade Egg Noodles
A hearty addition to homemade chicken soup and one of the easiest pastas to make, these noodles can be served anywhere you would use noodles or pasta.
2 teaspoons oil
3 tablespoons water
2 2/3 cups flour
1 teaspoon salt
Mix all ingredients together in order given. Let stand ten minutes. Roll out to 1/16 inch thin on well- floured surface. Sprinkle flour on top of dough as needed; dough shouldn’t be sticky. Using a pizza cutter, cut into one-half inch wide strips. Let dry on wire racks about two hours or longer. Cook in boiling, salted water as you would any pasta.
Or you can toss them into soup without drying first. Add noodles to soup ten minutes before soup is ready to be served. (Make sure soup has come to a boil before adding noodles.) Stir noodles while adding and for a couple of minutes afterward to prevent them sticking together.