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Basic Noodle Recipe

While you can buy noodles in almost any shape or form at the grocery store, nothing tastes as good as a recipe using homemade noodles. This goes for lasagna, casseroles and even soups. Over the years, I've come up with a basic noodle recipe that can be used for any recipe calling for wide or lasagna noodles.


2 1/4 cups of white flour
2 eggs, beaten


Large bowl
Measuring cups
Cup or small bowl
Moist dishrag or cloth
Rolling pin

Start by measuring out the flour into a large bowl. In a small cup beat the eggs until they are well mixed.

Using the fork, make a well in the center of the flour in the bowl. Pour the eggs into the well. Slowly pull the flour into the eggs until a dough ball forms. If needed, add water, a tablespoon at a time, until all of the flour is incorporated into the dough ball.

Dump the ball onto your floured workspace and knead until it is smooth. Shape into a round ball, cover with a moist dishrag, and allow it to sit for 30 minutes to an hour to rest.

Divide the dough into 4 or 8 equal sized pieces. Working with one piece at a time, roll out the dough until the dough is rectangular and thin. You can choose how thin you want the noodles to be, we like them about the thickness of cardstock (kinda like a paperback book cover).

Cut the desired noodle shapes from the rolled out dough. You can use a sharp knife or like me, use a pizza cutter. Place the cut noodles on a floured cookie sheet while doing the remainder of the dough.

To cook the noodles, drop them in salted, boiling water for 4 to 5 minutes or add them to your favorite soup near the end of the cooking time.

If you've made too many noodles for the recipe, place the raw or cooked noodles in single layers on cookie sheets and freeze until frozen solid. Place the frozen noodles into freezer bags and store in the freezer until needed.