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Minnesota Cooking: Egg Noodles from Scratch Ingredients - Flour - Salt - Egg
Boil Them Just Like Bagged/Boxed Noodles
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
Put Flour on a Cutting Board
Coat Flour Ball With Dry Flour to Make Rolling Easier
Put Extra Flour on the Top of the Flour Ball
Cut into Strips With Pizza Cutter
Add Noodles to Boiling Water
3 cups all purpose flour
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.