Egg Noodle Science

I ran into an old recipe and decided to make it. Like most grandmas this one didn't have clear cut instructions for how to measure the ingredients but I found it quite helpful. Instead it had ratios for how much to add. I think this is a great idea. Cooking and saving isn't always easy. Sometimes I want to make a big batch of something to store later and sometimes I want to make something small for one meal. I hope this egg noodle science helps you.

1 large egg = 1/2 cup flour = 1/8 cup milk or water

This is not an exact science but this almost always comes close. You want the dough to be buoyant but not overly sticky. If the dough is sticky add a little bit more flour and if the dough is to dry add a little bit more milk or water. You want to be able to press your finger to it and come out fairly clean.

Egg Noodles

Eggs

Flour

Milk or water

Pinch of salt

Mix all ingredients. Let rest in a boil for 10 minutes. On a floured surface take a workable portion of the dough and place it in the center. Dust the top of the dough and rolling pin with flour. Also for good measures you should dust your hands in flour. Roll out your dough to approximately 1/8 of an inch. Fold the dough in fourths and lay the dough to dry on newspaper unfolded. Wait an hour. With a pizza cutter, cut egg noodles. Flip noodles 30 minutes to an hour until dry. Store them in the freezer or refrigerator.