If it's anyone's first time for making egg noodles, add the extra water or flour bits at a time until you get a dough that you can knee very easy and it will smooth out nice, when rolling on the floured surface.
Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Course: Main Dish
Servings: 6servings
Author: Irina
Ingredients
2 largeeggs
2Tbspbuttermilk
1tspsalt
1 1/2cupall purpose flour(more flour for rolling)
Instructions
Use a fork to beat the eggs, until smooth. Add salt and buttermilk and whisk. Stir in flour, one spoon at a time, until the dough come together in a ball.
Flour a flat surface and roll the dough out.
Once the dough reaches 1/4 inches thickness, use a sharp knife or pizza cutting wheel to cut the dough. You can cut them as wide or narrow as you like, but cut them as evenly as possible ensure uniform cooking time.
Dust with a little flour and spread to dry.
Let the noodles dry for 2-3 hours.
Cook in 3 quarts boiling salted water for 5 minutes or until tender.