Hibiscus House: Egg Noodles

I don't profess to be an expert in anything really but do a lot of different things. Maybe that comes from boredom? Just kidding! Who has time to be bored? I've made these in the past and there is a reason I don't do it often. The reason is why would you take the time to make them when they sell bags and bags of them in the grocery stores? In this household we always have a supply of spaghetti and macaroni noodles. Those are staples, egg noodles not so much. So, out of necessity today I make my egg noodles from scratch. Lot's of farm fresh eggs, flour and sea salt on hand. I have no excuse not to do so, and they really are much better!

There is nothing more tasty or useful than a farm fresh egg. The colors are so rich, you know what your hens are eating and let's face it, they are better by far than store bought! Anytime you get the chance to buy them do so!

There are recipes scattered all over the internet and in recipe books. Brings a question to my mind. Do you still have recipe books in your home? I have many, but even, I don't search them as I used too...rethinking writing my own and time is limited. I will see.

I'm using this easy to work recipe today. You may make these all the time, but I have been lazy; won't be anymore!

INGREDIENTS

1 cup all-purpose flour
1/2 teaspoon fine sea salt
2 large eggs
Extra flour for incorporating and kneading the dough
Plastic wrap, well to wrap the dough ball of course

Tip*I have a marble pad that I like to work my dough on.
You can even use your counter top if it is smooth.

DIRECTIONS

Mix flour and sea salt in a bowl with a fork or whisk.

Just look at those golden fresh hen eggs

Pour the flour/salt mixture easily and keeping the round shape onto your board, making a well in center.
Crack the eggs into the well *see photo left
Using a fork gently beat eggs, then slowly incorporate flour into the eggs. *see photo top right
Do this all around mixing in flour until all is mixed in. *see photo bottom right

Kneading the egg noodles

This will be a wet dough but work with floured hands

Adding flour but not overly adding for tender noodles

Add flour (as little as needed) and keeping your hands well floured at all times until dough is workable.
Shape dough into a rectangle, fold in half, stretch turn over and fold ends in towards center, several times
Knead adding as little flour as needed until stretchable and doesn't pull apart easily. Do this 5 - 10 minutes or so.

Tip* When ready, dough should be very flexible much like yeast dough. Flatten and stretch. It should stretch very easily and it will not pull apart loosely; but should hold together flexibly. (hope that makes sense to you.)

This egg noodle recipe is easy to work with

I really like my pastry cutter/scrapper

Cut dough into two pieces, work and form each into tight balls.
Wrap with clear wrap and refrigerate at least 30 minutes or up to all night, if you wish.

Clean up work surface well

It's always a good idea to keep your cooking work surfaces clean

Especially important when working with eggs

Scrape surface well
Wash well with clean soapy water using dish cloth, rinse and wipe dry
Attach pasta machine, if using Or flour surface for rolling out dough

Take out one dough ball at a time. Flatten by using pasta machine, or rolling out flat working to get sections a thin as you wish.
Slice by hand or use the pasta machine to cut into the desired shapes and sizes.

I had so much fun playing with the pasta machine!

Hang on rack or lay as I did onto waxed paper to dry a little. Tip* You can, at this point freeze your pasta if you desire. Just take a bunch lightly together fold in half or leave long, then place loosely in a freezer bag.