Homemade Egg Noodles

In a large bowl, combine flour and salt. Make a well and add eggs and water. Mix well, adding additional flour if necessary to make a stiff dough. Cover and let rest 5 minutes or so.

On a well-floured board, roll out to 1/8″ thickness. Cut into long 2″ strips. Dust strips with flour and stack on top of each other. Cut noodles into 1/4″ to 1/2″ strips. Separate and lay in a single layer on waxed paper or a cookie sheet. Don’t worry if you have some extra flour on them, it helps thicken your soup.

You can either drop these immediately into boiling broth and simmer covered, approximately 20 minutes or allow to dry for a couple of hours, put into Ziploc freezer bags and freeze for later. If you freeze them, add them frozen to your soup, broth etc.; do not allow to thaw.