I found this recipe for egg noodles on allrecipes.com. I’ve given you their directions but you’ll have to read to the end to see how I’ve simplified the process.
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 Tbsp butter
1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh paste, cook in a large pot with boiling salted water until al dente.
Okay. Those are the directions. But I rarely follow directions and here’s what I did:
1. Dumped the ingredients in my breadmaker.
2. Let it mix until the poor little machine just couldn’t work any more.
3. Let the dough rest while I did something else, like update this blog.
4. I have a hand-crank pasta maker, so I tore off pieces of dough and rolled them through the machine. I started at the thickest setting, and ran it through again at the medium and then lowest settings. The machine pictured is similar to mine, without the flour caked on it.
5. Next, I ran it through the pasta attachment for noodles. There’s also a setting for spaghetti noodles. I used to make them for my family until I realized I was the only one who really cared.
6. If I’m fixing this for my family, I don’t wait for it to dry. Why dry it out and then throw it in the pot? When the dough is fresh, it doesn’t have to cook very long.
7. If I’m making this for later, then definitely put enough flour on your surface and spread it out to dry. I used to have a pasta hanger where the pasta hung on rods, but it was more trouble than it was worth.
One of my friends loves getting fresh/dried pasta from me at Christmas. I allow it to dry, package it in a plastic bag, put it inside a cereal box, then wrap it and ship it to her. You’ve never heard someone get so excited to open a cereal box in your life!