Real Home Cookin’

Homemade Egg Noodles - page 1 of 2

Ingredients:

• 1 1/3 cups sifted dried whole egg
• 3/4 cup water
• 2 cups sifted flour (whole wheat or white)
• 1/2 cup spinach dried or fresh (optional)
• 1 1/2 teaspoon salt

Sift dry ingredients together. add water to the dry ingredients and mix well. The spinach can be added at this time. If dried spinach is used, reconstitute it first. Knead the dough lightly. Divide into 6 pieces. Roll each piece very thin on a floured board. Cut rolled out dough into strips 3 inches wide.

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Homemade Egg Noodles - page 2 of 2

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Stack the strips and slice into shoestring widths. To store noodles, spread out on wax paper and dry thoroughly at room temperature. When dry, store in a covered container in the refrigerator, or freeze.

This recipe makes about 1 pound of dry noodles. It is best if you use the noodles immediately because once dried egg powder has been mixed with water and activated, it is susceptible to salmonellae poisoning when left out.

To cook the noodles: Cook dry noodles in boiling salted water, or broth. Cover and cook slowly for 12 minutes.