Homemade Egg Noodles

First you need eggs- I use nine because there are nine of us in this household. If it were me....I'd use close to that (about an egg per person) because if you don't have left overs the Natives get very very cranky.

Oil and salt- 1/3 cup oil and 1 TBL. salt. I know! It sounds like a lot of salt but don't worry.

Throw the eggs, oil, and salt into you mixer. Any mixer or by hand if you've the biceps. Give it a good whirl.

Flour- This part is a bit tricky. Most people add too much flour to their baking. You want your dough to be sticky. Don't be afraid of sticky. Sticky is your friend when making bread....rolls......noodles.....cinnamon rolls....

Generously flour your counter top, your kitchen table, your kitchen floor if it is clean enough......where ever you are going to roll out your dough.

Dump your dough onto your floured surface area and roll your dough in the flour. Don't knead it! Just cover your dough in flour. We're going to take care of that sticky.

Roll out your dough about an 1/8th inch thick and then drown your dough in flour again. Cover that sucker in flour. You need a good amount of flour for the next step.

Now you are going to roll your dough like you would cinnamon rolls. We don't want the dough sticking together so make sure you have enough flour on top of the dough and under it as you roll.

Now, grab you a serrated knife and start cutting your noodles. I like mine about a 1/2 inch wide.

Now for the fun part. Try to keep as much flour as you can on the noodle as you drop them into the soup. The flour becomes your thickener.

Mmmm, now stand back and watch the magic happen. Watch as the noodles take on a life of their own and grow so big you run scrambling to find another pot as noodles wriggle over the sides of your stock pot. True story!

From: Rachel Rubow