Nostalgia Farms’ Homemade Egg Noodles
1Add flour and salt to food processor, pulse to mix.
2With processor running add eggs in a steady stream.
3Add water 1 Tbsp at a time until a firm ball forms, continue to process for 20 seconds.
4Remove pasta to a floured surface and knead into a ball, dough should be just barely sticky to the touch. Place into a plastic bag and let rest for 30 minutes.
5Divide dough into 4 equal portions, on floured surface begin working past through rollers with on largest setting. Drop the setting smaller and continue to roll out sheet until desired thickness is achieved. I keep mine fairly thick. Continue with remaining pasta.
6Change handle on pasta machine to cutting slot and feed sheets of past through cutters, or hand cut into desired widths or lengths.
7You can drape pasta to dry over a dowel fitted between two chairs or simply separated strands and coat with flour and leave on a pan.
8Boil fresh pasta for 3-5 minutes in large volume of salted water. Drain and immediately toss pasta with prepared sauce and serve.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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