So Chris and I love to cook. Chris is a better cook and I am a better baker. We are always wanting to try new recipes and when they turn out great we try and perfect them! I have been making egg noodles since high school. As a matter of fact, the recipe in the photo below is the same one I scribbled on in the 10th grade and still use. I cannot even remember the last time I actually bought noodles at the store. These are super easy to make and taste so MUCH BETTER!!!!!! I usually double the batch, divide into 4 equal parts and freeze. So easy to throw into a pot of my chicken noodle soup! Hope you try them and I really hope you LOVE them!
First you gently mix all the ingredients together until a dough forms. Do NOT over mix or the dough will become tough.
Then on a floured surface roll out as thin as you can get it. I use a pizza cutter to cut small noodle strips. They do not have to be perfect.
After the dough has been cut toss the noodles with a little flour to keep them from sticking. At this point you can divide and put into freezer bags. If you are going to use the noodles right away I let mine sit on the counter and air dry for about 15 min. Add them to your soup when it is boiling and cook for 20 min!