Roll into a thin circle. For lasagna cut into 2 inch slices
Cut into 4 pieces
Slice the rolls into the desired width
Shake out the rolls to separate
The noodles can be cooked now or dried a little or a lot.
They cook faster when fresh.
Just Egg Noodles
Beat 4 large eggs add 2 tsp. Oil and enough flour to make a kneadable dough. Knead for 5 minutes and let rest 15-30 minutes before rolling. The dough needs to be stiff but not so stiff it is difficult to roll. If you have a Kitchen Aid type mixer you can knead it there but by hand is very energizing
Spinach Egg Noodles
Beat 4 large eggs add ½ cup drained chopped frozen or fresh cooked spinach and 2 tsp. oil. Add flour to make a kneadable dough. Knead for 5 minutes and let rest before rolling.
Semolina Flour Noodles
Beat 4 eggs with 2 tsp. oil Add 1 cups of semolina flour and enough white flour to make a kneadable dough. Knead for 5 minutes and let rest before rolling. Semolina flour can be purchased at Kitchen Kneads in Ogden. It makes a firmer noodle than just eggs.
Rolling and Cooking
Cut the dough into about 6 pieces. Roll each piece into a circle to the desired thinness. (For soup I usually make the noodles quite thin...for lasagna a little thicker. ) Use a little flour on the board when rolling and then dust with flour and cut into 4 pie shaped pieces. Stack the pieces on top of each other with the corners meeting. Roll into a small roll and slice into the desire noodle width. If you want to make lasagna noodles just cut the circle into 2-inch strips. (Homemade noodles make fantastic lasagna)
Undo the rolls and dust with flour. This can be made ahead until ready to boil—just let sit on a cookie sheet or counter or cook right away.
Each of these recipes makes a large pot of soup or enough pasta for about 3-4 people. If you don’t want the noodles to thicken your soup boil them separately in water then drain and add to your soup (this makes a clear broth.) The flour you dust on them to keep them from sticking together thickens and clouds your soup, which can be nice if you have a rich broth. Fresh pasta cooks very quickly in about 2-4 minutes, depending on the thickness.