Granny’s Egg Noodles

This is the basic old-fashioned recipe for egg noodles, just like granny used to make.

2 C flour plus more for rolling out
1 t fine sea salt
4 large eggs

Mix flour and salt in a large shallow bowl. Make a well in the center and crack the eggs into it. Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs. Stir and pull in more flour until solid dough forms. The dough will be sticky.

Turn dough out onto a well-floured surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking, until smooth and firm and no longer sticky, 5 to 10 minutes.

Wrap dough with plastic wrap and chill it for at least 30 minutes and up to overnight.

Divide dough into two or three pieces. On a well-floured surface, roll dough to the desired thickness (anywhere from 1/4 inch to paper thin). Keep in mind the noodles expand when cooked.

Cut the noodles with a sharp knife as evenly as possible to ensure uniform cooking time. Lay the noodles on drying rack until ready to cook. If noodles are let to dry completely, they can be stored in an airtight container at room temperature for up to a month.

Boil the noodles in well-salted water until tender.