Homemade Egg Noodles

https://www.thespruceeats.com/homemade-egg-noodles-2215807

Ingredients
1 cup all-purpose flour, plus more for rolling out the noodles
1/2 teaspoon fine sea salt
2 large eggs


Directions

1. Gather the ingredients.

2. Combine the flour and salt in a large shallow bowl or on a clean 
	work surface. Make a well in the center, almost like a 
	"bowl" of flour, to hold the eggs. Crack the eggs into it.

3. Use a fork to beat the eggs and then gradually start 
	incorporating the flour into the eggs. As you beat them, 
	they will slowly but surely take up some flour from the edges.

4. Keep stirring and pulling in more flour until a solid dough forms. 
	The dough will be sticky. Don't worry; you'll be working in more 
	flour in a moment. Add too much flour now, and the extra flour needed 
	to roll out the noodles will lead to a dry rather than tender noodle.

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

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

7. Divide the chilled dough into 2 pieces and work with one half 
	of the dough at a time.

8. On a well-floured surface, roll out the dough to the desired 
	thickness (anywhere from 1/4 inch to paper-thin, depending 
	on your preference). Be sure to rotate or otherwise move 
	the dough between each pass of the rolling pin to keep 
	the dough from sticking to the work surface underneath. 
	Sprinkle everything with flour—including the work surface 
	when you lift the dough—as necessary to keep the dough 
	from sticking.

9. Use a sharp knife or pizza cutting wheel to cut the noodles. 
	You can make them as narrow or wide as you like. Be sure 
	to cut them as evenly as possible to ensure a uniform 
	cooking time. If you fold the dough to cut, make sure 
	it is floured so it does not stick together.

10. Lay the noodles on a cooling or drying rack and let them sit 
	until ready to cook. Repeat rolling and cutting with the 
	remaining half of the dough.

11. Boil the noodles in well-salted water until tender to the 
	bite (2 to 10 minutes for fresh noodles depending on 
	the thickness). Drain and use in your favorite recipe. Enjoy!


Tips
If you have a pasta roller, you can use that instead of a rolling 
	pin when rolling out the dough. This will lead to more evenly 
	formed noodles.

You can let these uncooked noodles air-dry on a drying rack until 
	completely dry and store them in an airtight container at 
	room temperature for up to a month. The noodles will snap 
	in half when completely dried. Cook dried egg noodles for 
	10 to 12 minutes.

Humidity will affect the texture of the dough, so if you find the 
	dough is still sticky after incorporating the full cup of 
	flour, add more flour, a little at a time, while kneading 
	until the pasta dough is easy to handle.