To start I will say that this recipe is not enough for more than two servings. It really doesn’t make that many noodles.
I used the recipe to make the noodles I served with the Tasty Beef Stroganoff. I wanted something that would stand up to the beefy sauce.
I made the noodles about an inch wide and rolled them less than an 1/8 of an inch thick. The dough was very easy to work with.
Rolling the dough was simple. I did not use my pasta roller, instead opting for the rolling pin. I did hang the noodles instead of leaving them on the board. Mainly this was to save space.
If you used the recipe in the amount required, you more than likely could just leave the noodles laying on the board. Since I tripled the recipe, my board wasn’t big enough.
Thankfully, I do make pasta often, so I have a pasta hanging rack. This is a simple, accordion like device that folds flat when not in use. When you want to use it, it provides maybe twenty bars on which to hang your noodles.
The noodles did puff up a bit while cooking. They were soft, but not mushy.
They worked great with the stroganoff!
EGG NOODLES
1 Egg
1/4 Teaspoon Salt
2/3 Cup Flour
Beat egg slightly, add salt and enough flour to make a stiff dough. Knead well, let stand covered with a towel for 30 minutes. Roll out paper thin. Dough must not be sticky or brittle. Slice across rolled dough into fine strips. Drop into boiling salted water and cook 10 minutes.
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