Although noodles are not expensive to buy, they cost only pennies to make, and you can use your own organic eggs. They are also delicious and incredibly easy to make. These noodles make a great chicken soup when cooked with a stew hen. Feel free to double this recipe. However, you will probably have to split it up into two batches to roll out, depending upon how thick you like your noodles and how much counter space you have to roll them out.
Makes 4 servings as part of chicken soup.
- 2 eggs
- 1 cup flour plus more for rolling out
- pinch of salt
Break the eggs into bowl and beat. Add the flour and mix thoroughly. It’s easier if you add it 1/4 cup at a time. The dough should form a ball. If it hasn’t formed a ball, add a little more flour. Roll the ball in flour to coat completely.
Sprinkle flour liberally on a countertop or waxed paper and press dough ball down on it. Flip the dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point.
Cut the dough into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, roll up like a jelly roll, and cut through the roll with a knife to make noodles.
Dry the noodles for an hour if you have time, but if you don’t, you can cook them right away. They might puff up a little but will still taste great. Cooking the noodles in boiling chicken broth (made from a stew hen) will give the best flavor.
I replace the regular flour with brown rice flour in an equal amount. When using the rice flour, the noodles are even easier to roll out. With no gluten lending a stretchy texture to the dough, the rice noodles are not trying to spring back to their original place every time you go across them with the rolling pin.
Here’s a video showing you just how easy it is to make these!