Every once in a while I will go out to eat and there will be an amazing soup with delicious dumpling-like noodles in it. I have always wondered how or where they get their noodles. Then I started to mess around with dumpling recipes to see if I could turn them into noodles. I was quite surprised by how easy this recipe turned out to be. It is simple, delicious and ten times faster than running to the store and opening a bag of egg noodles.
- 2 cups flour
- 2 large eggs
- 1 1/2 tsp kosher salt
- 1-3 tbs cold water
In a large bowl mix together the two eggs and kosher salt.
Then add the 2 cups of flour and mix.
Slowly add 1 tbs of water and mix. If the dough forms a ball you are good. If the dough is not quite formed add a tad bit more water. Continue mixing and adding water until a dough ball forms.
Once a dough ball has formed, turn the dough out onto a floured surface.
Knead the dough for a second and then roll it out into a flat sheet. The less you knead the lighter and fluffier the noodles. Roll it out to your desired thickness. Remember the noodles with almost double in thickness when cooked.
Then using a pizza cutter or a knife cut the noodles into strips. I find that a soup feels homier if you do not use a straight edge to make the noodles. Freehand it.
Boil the noodles for 6-8 minutes in salted water or simmer the noodles in your favorite soup for 10-15 minutes.
They turned out big, plump with just a tad bit of a bite. They were the perfect noodles for chicken noodle soup.