#3 Knead the dough for 5-10 minutes.
At this point, the dough will be a little sticky and sloppy. Slide it out onto a countertop or sizable chopping board that has been lightly dusted with flour. As you start to knead the dough, sprinkle it with a little flour.
Make sure your hands are well floured. Press down on the dough with your palms, moving it away from you. Return it to you by flipping it in half, then give it a quarter turn. Begin the process again, pushing down and away. Flip and turn. Sprinkle more flour as needed during this kneading process.
Continue kneading it in the manner described above until it stops being sticky and has a smooth, pliable texture that resembles a firm ball of play dough. It should have elasticity and springiness to it as well. I won’t lie to you: this procedure requires a good deal of elbow grease and takes five to ten minutes. It is difficult to overknead because eventually the dough will become too elastic and you won’t be able to work with it.
#6 Cutting the dough into strips.
To cut the noodles, you really don’t need a fancy tool. You can use a pizza cutter, like I did, or a sharp knife. Right now, it comes down to personal preference as to whether you prefer narrow or wide noodles. I adore the coarse, earthy texture of imperfectly cut noodles. It just adds to the authenticity of them being homemade.
Ingredients for Homemade Egg Noodles:
I’ve always used all-purpose flour, but durum flour, which is usually used to make pasta, is another option.
Eggs– The eggs help to bind the flour. The noodles have a deeper color and a more savory flavor due to the increased egg to flour ratio.
Salt: While the salt imparts some flavor to the noodles, it is also necessary to cook them in salted water to enhance the flavor and raise the water’s boiling point.
