Homemade Whole Wheat Egg Noodles

Make the Noodles:

1. In a large mixing bowl, whisk together the flour and salt. Then, make a “well” in the middle using your finger.
2. Whisk together the eggs, water, and olive oil in a separate small bowl or glass measuring cup. Pour this wet mixture into the “well” in the middle of the dry mixture. Stir with a spoon until the ingredients are mostly combined. Add a little more water if it is too crumbly and not coming together like a dough.
3. Generously dust flour over a clean countertop. Dump the dough out onto the well-floured surface and knead it with your hands a little bit to get the ingredients combined well. Form into a round disc-shaped dough ball. Sprinkle with a little more flour.
4. Use a well-floured rolling pin and roll out your noodle dough until it’s very thin, about 1/8 inch in thickness. If needed, add more flour under the dough to keep it from sticking to the counter. This is very important!
5. Use a pizza cutter to cut long strips of noodles as thin or thick as you like and any length you like, but try to keep them a uniform size.

Cook the Noodles:

Simmer your homemade egg noodles in a big pot of salted water until noodles are fat and tender to the bite (aka al dente). Drain in a colander. Or, try using them directly in this Chicken Noodle Soup.

Store the Noodles for Later:

Option 1 (Freezing the Dough): After Step 3, place the dough in a freezer bag, seal, and freeze until ready to use. The dough will be good for about 3 months. When you’re ready to use it, thaw the dough in the refrigerator for 24-48 hours and follow the instructions, beginning with Step 4.

Option 2: (Drying and Storing the Noodles): Complete the recipe through Step 5. Spread the cut noodles on a wire cooling rack and let dry for about 2 hours. Store in an air-tight container in the pantry for up to a month.