Homemade Noodles for Soup
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INGREDIENTS 6 large eggs
6 tablespoons water
2 teaspoons salt
Enough flour to make a stiff doughCombine the first 3 ingredients well. Add enough flour to make a stiff dough. Knead well with hands.
Divide dough into 2 or 3 pieces and form balls. Roll out the balls, one at a time, until you very thin sheets of dough. Sprea sheets out on a table and let dry but don't let them get brittle. Cut into 1-1/2-inch strips.
Pile 5 to 6 on top of each other and cut into thin noodles. As the dough is dry, you won't need to flour between the layers.
Cook in lightly salted boiling water until done. Put in collander and drain. Quickly rinse with cold water and put back into pot. Add a little butter to prevent them from sticking.
Add the noodles to the soup and serve.
NOTES: These take a little time to prepare, but are worth it. The recipe makes a large batch of noodles, and you might not need all of them for a single recipe of soup.
I make a couple batches of these at once, and then store them in plastic bags until I need them. They last the same way as store bought ones. If you have a noodle maker, the rolling and cutting times is much shorter.