Homemade egg noodles were a staple in my grandmother’s house growing up. I used to help her make these with an old style, hand cranked noodle maker. This recipe makes a lot of noodles. Use some now, freeze or dry the others for late
- 5 cups all-purpose flour
- 4 eggs, beaten
- 2 tablespoon shortening or butter
- 1/2 cup milk
- 1/4 teaspoon salt
- In a large mixing bowl, stir together flour and salt. Cut in butter and combine with dry ingredients. Add beaten egg and milk and knead mixture until smooth. Best if made in a stand mixer with a dough hook.
- Let the dough rest for 20 to 30 minutes, covered.
- On a floured surface, roll out the dough to 1/8 inch thickness. Cut the dough into desired length and width with a small pizza cutter . If you have a noodle press or hand cranked noodle maker, feel free to use this instead.
- You can cook the noodles immediately or let then dry for later use. You can also freeze them as well. If you choose to cook later, make sure the noodles are dusted well with flour before drying or freezing or they will stick together when they settle.
- Tip: You can boil these until al dente in water or add them to your favorite dish such as chicken and noodles or beef and noodles while cooking.
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