Making your own noodles is so easy and a great way to save money (they are cheap to make) and to make sure your family is getting what you want them to have. Simply substitute a whole wheat flour for the all-purpose flour to increase the fiber or substitute two egg whites for the egg to lower the cholesterol. This recipe uses the same dough that I use to make Pirogees.
1 C. All-Purpose Flour
1 t. Salt
4 T. Water
You will also need two tall boxes (I used cereal boxes) or containers and several wooden skewers or a large floured cloth laid out on a flat surface.
Mix dough ingredients by hand or in mixer with dough hooks until a soft dough forms. Turn dough out on floured surface. Adding more water or flour if needed. Dough should be smooth, but not sticky. Knead for about 2 minutes. Place on a floured surface under an overturned soup bowl to rest. Let rest for at least 30 minutes.
Meanwhile, stand boxes side-by-side on counter top and set one skewer across the tops like a bridge so the noodles can be hung on them to dry. If using the floured cloth, lay it out on a flat counter top or table and noodles will be placed there to dry. Let noodles dry overnight or until completely dried. Store in container with lid (doesn't have to be air-tight).
Roll dough out to 1/8 inch thick or less on a well-floured surface with a rolling pin. Then, using a pizza cutter or sharp knife, cut dough into long strips. You can cut them to any width you choose. Mine were about 1/4 inch wide.
To cook fresh noodles, bring 3-4 quarts of water to a boil; season with salt if desired. Cook for about 3 minutes stirring for the first minute to prevent noodles from sticking. Drain and serve as desired.
For dried noodles, store in an airtight container until ready to cook. To cook dried noodles, bring 3-4 quarts of water to a boil; season with salt if desired. Cook for about 10 minutes stirring for the first minute to prevent noodles from sticking. Drain and serve as desired.