I was really surprised at how easy this was. Robs chickens are producing 18-20 eggs a day, so this gives us a great excuse to eat some pasta! I made one small batch to start, just enough for dinner. But it would be just as simple to make a huge batch and let them dry out for long-term storage. I used sprouted whole wheat flour and they turned out perfect.
Homemade Egg Noodles
2 large free range eggs
1 egg yolk
1 cup of flour
1 cup of flour for kneading
1/2 tsp sea salt
In a bowl mix eggs, 1 cup of flour and salt. It will be very sticky.
- Generously flour the counter top and your hands. Knead in the remaining cup of flour.
- The dough should now be dry enough to handle.
- Roll dough out very thin. Cut into strips. Keeping in mind that the noodles double when cooked. I cut mine 1/2 inch wide and they turned out very thick.
Now you can either place them in boiling water for 12 minutes (or until tender) or you can lay them on a drying rack to dehydrate. Once they are completely dry (overnight) place in an airtight container. You can also roll them up and store them in the fridge, but they don’t last as long that way.