Bags of egg noodles at the store cost anywhere from $2.50+ without a coupon or a sale running, at least where we live, for like a 24 oz bag. That is nothing. I can go out and buy the flour, eggs, milk, and butter (though we already had all on hand) from the store for roughly $6-10, depending on what brands you buy, sizes, etc. maybe even less. One batch of the recipe I used made what I would consider to be at least 24 oz if not more. I could probably get AT LEAST 12 batches of egg noodles out of this one bag of flour. What's not to love about that?
If you've ever made egg noodles, you will know that the mess is not really a fun mess. Flour gets every where. By the end of 3 batches, my counters were covered in flour, my table was covered in flour, my floors, my clothes.... I even had it on my face. I usually don't pay much mind to recipes, but this one I followed exactly. I highly suggest doing so. Oh, and buy a pizza cutter or noodle cutter. We bought a pizza cutter from the dollar tree for well... A dollar! You will be happy you did.
List of things needed:
Rolling pin
Pizza cutter or noodle cutter
Large bowl
Wax paper
Gallon ziplock bags (if you plan on freezing them)
Scissors
Ingredients:
2 & 1/2 cups of all purpose flour
Dash of salt
1 tbs of butter
1/2 cup milk
2 eggs, beaten
Put the flour in the bowl. Add in the dash of salt. Stir together.
In a microwave safe bowl, melt the butter in the microwave. It took ours 15 seconds to melt down. Crack the eggs and put the insides of the egg in with the butter. Add the milk. Take a whisk or a fork if you prefer and beat all together until it is thoroughly mixed together.
Let's get on to the step by step.
First you have to somewhat mix all the ingredients together. When you can no longer stir them together, take the ball of ingredients out and knead it for about five minutes. I used my table to help knead the dough. If you do, don't flour the table yet! Remember, flour is so the dough doesn't stick to things, which also means it makes it that much harder to stick together. You should end up with a dough ball that looks like the picture above. If you don't, you probably did something wrong. Also, most people use a metal bowl. I didn't see that it mattered. I used a plastic bowl. It surely didn't make any difference. Cover the bowl with plastic wrap, a towel, or just a plate. I had a plate that covered it perfectly. Let the dough sit and rest for 10 minutes. While you're doing that, fold your laundry or something. I lucked out and Shawn was folding ours!
After the dough rests for 10 minutes, flour your table now. Spread the flour around on the table. Uncover the dough ball and remove it from the bowl. Place it on the floured area. I made sure both sides got plenty of flour before I started rolling out the dough with the rolling pin. You'll want to get the dough rolled about 1/8 - 1/4 of an inch thick, depending on how you want your noodles. Think of a dime or a quarter's thickness. It will look like this once rolled out:
You're getting closer! Take the pizza cutter and cut strips. You can play with the width of the noodles and make them however wide you want them. My first batch turned out pretty wide and thick, my second batch turned out much better, and my third turned out the best, pretty close to perfect. The strips looked like this:
Cut some wax paper and lay it out on the table, wax side up. Now, take each individual strip and cut them down into smaller strips. Again, cut them to the size you want at your depending on how you want your noodles to look. Once cut, lay them on the wax paper. Make sure you leave space in between them. I added more flour to them before I put them on the wax paper so there wouldn't be any issues with sticking.
Repeat, repeat, repeat! The picture below is of three batches.
Now sit back and relax, your noodles have to dry. I let mine sit for about an hour or so on each side. Most people use something to let the air flow through to cut the time down and let both sides dry and the same time. I didn't have anything to do that with so I opted for wax paper instead. I think it worked just as well. I just had to flip each noodle over and let the other side dry before storing. Once finished drying, I labeled my ziplock bags with the date, put the noodles in the bag, and stuck them in the freezer for later! They should stay good for quite some time in the freezer. I'd say two months, maybe more! So worth the work to save all that extra money!
