Homemade Pasta Noodles

If you have never made your own pasta noodles 

before, you really need to give these a try.

The taste of these noodles in chicken noodle soup, or

topped with your favorite sauce is undeniably DIVINE!

You can make them as long or thin as you like.

They are a bit "chewier" than store bought, 

however that is the way I like them!

I like to make the noodles one day and let them dry

overnight in the fridge. Although it is NOT necessary.

(* I adapted this recipe from my good friend Kim Turley's)

Homemade Pasta Noodles

12 Egglands Best Eggs-beaten

1 tsp. Salt

1 tsp. Black Pepper

8+ C. All Purpose Flour

Start by combining flour, salt and pepper.

Now here you can either choose to mix this in a 

large bowl or on a smooth counter top.

If you choose to make this on a counter top,

start by placing the flour, salt and pepper in

a mound and make a "well" in the center 
to pour the eggs into. 

*start by only pouring in 1/4 of the eggs at a time.*

You will "knead" the eggs into the flour until smooth.

Adding in more flour to make the dough smooth

and not sticky. Once the dough is blended

divide it into (6) portions. Wrap them in

plastic wrap so they wont dry out.

Working with (1) ball of dough at a time,

you will roll it out to your desired thickness.

*I think they taste better when rolled thin.

Using a sharp knife or a pizza cutter cut into

thin strips or run through a pasta machine.

Lay out to dry on parchment or news paper.


Then cook in boiling water for 15-18 minutes.
Or add to your soup stock the last 20 minutes of cooking.


Homemade always taste's better!
Lark