Homemade Egg Noodles

By lorimar80

Ingredients

• 1 cup flour
• 1 egg
• 1/2 egg shell of milk or heavy cream
• Note: this makes a small batch -double the recipe if making a large pot - or tripled if a crowd. The milk makes the noodles so tender they melt in your mouth.

Preparation

Step 1

Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.
On a well-floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. I allow my noodles to sit on the kitchen counter for a couple of hours, walking by and “fluffing” them up every once in a while. Noodles can be cooked right away or allowed to dry for several days.
Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef stock, stir constantly while adding the noodles and frequently while cooking to prevent sticking. Add any seasoning you like to these noodles. I usually only use chicken stock and pepper, that’s how my grandma made them 