Posted on Iowa Mom Videos
1 egg for each 2 servings
1/2 teaspoon for each egg
1/2 cup white flour
Add more flour until it is not sticky anymore
Sprinkle clean counter with flour. Press dough into the flour (continue to add more flour just until the dough is no longer sticky)
Roll with a rolling pin or dowel pin until thin
Sprinkle with more flour and spread over the surface (Be sure it doesn't stick together)
Fold the dough in half then fold again to make a long roll of dough.
Cut across the roll to make the size of noodle you want (fine or thick)
Separate the noodles (they should separate easily if there was enough flour) If not roll out again and add more flour to the surface to keep it from sticking. They can be dried on the counter for an hour or two before cooking for a little firmer texture.
Add to boiling broth (chicken or beef) with or without bits of meat.
Cook for 15 -
Note: these noodles can be dried on the counter for two hours and then stored in a air tight container in the refrigerator for several weeks.