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Minnesota Cooking: Egg Noodles from Scratch Ingredients - Flour - Salt - Egg

Updated on March 19, 2016

Boil Them Just Like Bagged/Boxed Noodles

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There Used to be Rules for Noodles

When I was introduced to noodle making in the 1980s, my friend would take up the entire kitchen with the project. She'd have noodles hanging on the backs of the chairs to dry for hours. Apparently, someone had taught her to dry them first.

Well. I never dry mine. I just mix up the dough and cut them with a pizza cutter and throw them into boiling water.

The noodle texture is thick and puffy. I like to cook mine is water that has a boullion cube melted in it. Salted water is fine too. I am sure you could cook them in unsalted water, but why?

When I make homemade soup, I usually cook the noodles separately from the soup and add them to the soup once they are cooked. Then I discard the noodle water. I am sure that you could cook the noodles and use the water for your soup, but usually I have my soup made before I start the noodles.

You do your soup however you want. This page is about how to make the noodles.

Mix Flour, Egg and Salt

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Put Flour on a Cutting Board

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Coat Flour Ball With Dry Flour to Make Rolling Easier

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Put Extra Flour on the Top of the Flour Ball

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Cut into Strips With Pizza Cutter

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Add Noodles to Boiling Water

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Three Ingredients

3 cups all purpose flour

3 eggs

1/2 tsp salt

Mix the ingredients together in bowl. Put flour on cutting board. Put dough ball on flour. Coat with additional flour. Flatten dough ball with rolling pin. Cut into strips. Add strips to boiling water. Cook until they float. Move noodles to soup. The noodles will continue to cook in your soup.

One Might Add Milk to the Mix

But then, you'd have dumplings.

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    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      this is super easy noodles, who taught you this clever idea?

    • MarloByDesign profile image

      MarloByDesign 2 years ago from United States

      Hi Char, do you think that I could make these with whole wheat flour? Thanks!