While pasta is abundant and inexpensive to purchase in today’s grocery stores, it can be rather bulky to store a year’s supply. With a few ingredients and a little know-how, making your own can be a fun project and a great way to use your food storage.
Homemade Egg Noodles
2 ½ cups flour
2 Tablespoons cold water
Combine flour and salt in medium bowl. Make well in center. Break eggs into well and add water. With a wooden spoon stir wet ingredients to mix well; gradually stir in flour until it is all incorporated. If mixture is too dry, add water a few drops at a time until all flour is mixed in. You will have to do final mixing with hands. Place in a plastic bag and let rest a few minutes.
Remove from bag and knead until smooth. Roll each section as thinly as possible (a pasta machine is great for this if you have one available) and cut to desired width. Separate and allow to dry while you bring a pot of water + 1 Tablespoon of oil to a boil. Drop into boiling water and boil three minutes. Turn off heat, cover tightly and let sit eight more minutes. Drain and serve.
*Powdered eggs may be substituted. Follow package directions.
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