Recipe: Homemade Egg Noodles

I am making homemade egg noodles to go with dinner tonight.  I made a turkey breast the other night, and with the left over turkey and broth I’m making and easy turkey and noodles.  Egg noodles might take a little time to make, but they aren’t hard at all.  They are even easier if you use a stand mixer or food processor!  And they are very frugal!  I usually make a double batch.  If you have a pasta machine, you can use that to cut your noodles.  I do have one, but I like to roll them out and cut them in wide noodles with my pizza cutter.  How ever you cut them, try and make your noodles uniform so they cook evenly.  These noodles can be made up ahead of time, dried and stored in an airtight container.   Put them in pretty bags and they make great and inexpensive gifts.  Make sure they are completely dry before storing or they could get moldy.  The salt is optional since many people salt their water before cooking pasta, and some might have to limit sodium.  Do you make your own noodles? 
Homemade Egg NoodlesINGREDIENTS:

1 cup all purpose flour
1/4 tsp. salt (optional)
1/4 tsp. baking powder
2 eggs, beaten
1/4 cups water (if needed)

DIRECTIONS:

In a large bowl, whisk together the flour, salt and baking powder. Add the beaten eggs. If needed, add water or flour a tablespoon at a time until dough is workable and knead dough until smooth, about 5 minutes. You can use a stand mixer or food processor if you have one.  Let rest in a covered bowl for 30 minutes at room temperature.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Allow to partially air dry before cooking.

To cook fresh pasta, in a large pot with boiling salted water cook until tender. Homemade pasta cooks much faster than store bought so keep an eye on it.

John 6:35 – And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.”

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