Egg noodle recipe

Better Homes and Garden had this recipe in 1989. As you can see it is well worn. I keep copying it in case this gets so bad I can't read it any more. 

Here is the recipe:

2 1/3 cups of all purpose flour

2 eggs

1/2 teaspoon salt

1/3 cup of water

1 teaspoon of olive oil or vegetable oil 

Place all dry ingredients in the bowl of the food processor. Add the eggs and oil. Start to mix and drizzle the water in  a little at a time. It will come together in the bowl in a moist ball. If it is crumble add about  1 tablespoon at a time more water and it will then come together easily.  

Here are the things you need. All stuff you have in the house. 

Place the big blade in the bowl and turn it on. In seconds it will be a ball of dough.

This is two batches in less than 7 minutes. I let it rest for about 10 minutes and divide into manageable amounts to roll out.

Roll on a floured counter or board to about 1/8- 1/4 inch thickness. Roll to cut.

I use a sharp knife and cutting board. I cut across the roll about 1/4 inch. 

I unroll the coils and break into pieces about 3-4 inches long. Lay them on the floured board and let air dry. After they are dry you can place on a cookie sheet place in the freezer for about an hour and then remove and place in a freezer safe container or bag. They last up to 3  months in the freezer. If you freeze them bring broth to boil and drop frozen into the boiling broth. Cook until Tender. This is a great idea if you are going to be gone and you have eggs that need to be used. Make a batch of noodles and don't let them go to waste.  

After while I will get back out my chicken and veggies and shred the chicken then bring to a boil and place the noodles in to cook until tender which is about 15-20 minutes. You can thicken the broth more or leave as a soup type meal. Options are to use this recipe with beef also. You may use the pasta press to cut  uniform size also. I like the rustic noodle. 

Enjoy. Chris