In a bond bowl, amalgamate the abrade and salt.
Make a able-bodied in the abrade and able the eggs into it.
With a fork, exhausted the eggs and boring absorb the abrade into the eggs as apparent in the video above.
As the abrade and eggs become added and added incorporated, bond will become easier to do with your hands.
When the eggs are no best aqueous and you accept a adhesive ball, dump it out assimilate a floured apparent and abide abrasion the dough, abacus added abrade as necessary.
Knead until the chef is bland and no best sticky.
Place in a bowl, awning with artificial and air-condition for 2-24 hours.
Divide the chef into 2 halves.
On a well-floured surface, cycle out the chef until it is about 1/4-inch thick. Sprinkle the surface, chef and rolling pin with abrade as all-important so they don’t stick together.
When the chef alcove the adapted thickness, cut into strips application a pizza cutter or aciculate knife.
Toss the noodles in abrade and let them dry hardly on a wire rack.
Repeat with the blow of the dough.
To baker the noodles, abscess in well-salted baptize until al dente (5-10 account depending on thickness).
Recipes Using Egg Noodles – recipes using egg noodles
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