This particular recipe is near in dear to my heart. It floods me with so many memories growing up when my mom would make noodle midday and let them dry all afternoon. I would sneak into the kitchen and steal bites of the raw noodles tucked under the tea towels. I always swore my mom never knew, but now as a mother myself, I have absolutely no doubt she knew exactly what I was doing! Funny how we think we are so sneaky as kids 😅
Jumping right in, I will credit Magnolia Table Vol. II for this one. I’m not sure it’s exactly how my mom used to make them, but regardless, they were as close to my moms noodles as I’ve ever had!
The great thing about these is we are able to use our farm fresh eggs. When we first moved to the farm and started raising chickens, this was definitely one of the recipes I was stoked to try with our eggs! But of course, any eggs will work just as well! I have also used this recipe for other noodle based meals such as my ground turkey ravioli recipe that you can check out HERE! The kids especially loved making those with me. ☺️
Ingredients:
2 1/2 cups of flour
2 large eggs
1/2 cup of milk
1/2 tsp of salt
Directions:
Step 1- Pour the flour onto a large surface and create a well in the middle of the flour
Step 2- Add and mix eggs, milk and salt to the flour well.
Step 3- Slowly begin to work the flour into the wet mixture, kneading as the dough thickens. It is MESSY at first! (add more flour to the surface and hands if needed)
Step 4- once the dough takes shape, use a rolling pin to roll the dough about 1/8th inch thick. (ours usually end up thicker 😍)
Step 5- Cut the dough into about 1/2 inch strips, cover with a damp tea towel and leave out until you are ready to cook. (minimum about 15 mins)
Step 6- Cook noodles in boiling water until tender or al dente.
We’ve used these noodles for anything and everything from soup to chicken alfredo! Have fun and most of all enjoy!