Mary April’s homemade egg noodles — a simple six-ingredient dough rolled, sliced, and dried. Makes 5½ pounds of fresh noodles. Perfect for soups, casseroles, or buttered on their own.
Ingredients
2 c flour
3 eggs, beaten
2 Tbsp vinegar
½ tsp baking powder
2 Tbsp milk
1 Tbsp oil
Instructions
Mix all ingredients together until a dough forms.
Roll out to desired thickness on a floured surface.
Roll up the dough and slice through to desired width.
Separate and unroll the noodles.
Let dry before using or storing.
Makes approximately 5½ one-pound bags of noodles.
Drying the noodles: Spread them out on a clean surface or hang them over a dowel or chair back to dry completely before storing — a few hours at room temperature is usually enough.
Use them in: These work beautifully in chicken soup, beef stew, or tossed with butter and salt as a simple side dish.
