Homemade Egg Noodles

This is a very easy recipe, but I am not an experienced noodle-maker and managed to mess it up. Does anyone have advice as to how you know when your noodles are dry enough? A word of caution to fellow inexperienced noodle-makers who want to try this recipe: really think about how thick or thin you want your noodles to be. After reading a note warning not to make the noodles too thin, I went too far in the other direction and made really fat ones that were tasty, but enormous when cooked and not very pliable. All in all, still a great recipe that will get easier with practice.

There is definitely something missing in this recipe - liquid. Four egg yolks is not enough to bring together 2 cups of flour (unless they're ostrich eggs). I had to add back two whites and a splash of milk for my dough to be workable. Another key here is letting the dough rest. I'd suggest wrapping it in plastic wrap and walking away for a good 15 minutes. I rolled out 3/4 of my dough and was called away before the 4th. When I returned to roll it out, it was much easier and I was able to roll it much thinner. I dried my noodles on cookie racks near the oven for about an hour. The recipe doesn't mention it, but homemade noodles take MUCH longer to cook than store bought. I boiled these in chicken broth for about half an hour or more before they were tender. Then I thickened the broth with a flour/water slurry for serving (important to let this boil for several minutes.) The result was well worth the effort. I will definitely make this again WITH my changes.