Cranky's Egg Noodles

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 4 cups all-purpose flour
• 6 eggs
• 4 teaspoons salt
• 1/2-1 cup water

Recipe

• 1 put flour and salt in the bowl of a stand mixer with the dough hook attachment (or mound onto a clean countertop surface if you prefer to mix by hand and add the rest of the ingredients to a well in the middle). add eggs and start mixing on low, slowly drizzling water into the bowl until the ingredients form a ball that clears the side of the bowl (no shaggy residue on the bottom of the bowl and no sticky flour/water glue on the side of the bowl). remove the dough ball and wrap in plastic wrap; allow to rest for 30 minutes.
• 2 roll dough to desired thickness, dust with additional flour, and cut into noodles with a sharp knife/pizza cutter/pasta attachment/rapier wit. dust the noodles with additional flour, separate them with your fingers, and allow them to dry slightly on a floured cookie sheet before freezing for an hour. i recommend packaging them in quart freezer bags, about 12 ounces per bag.