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. In a separate small bowl or glass measuring cup, whisk together the eggs, water and olive oil. 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 following 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.