Living with my Granny and Grandad growing was such a blessing. I had been exposed to such wonderful things in the 10 years my Grandmother raised me and one of them is Homemade Egg Noodles. It seemed like once every few weeks my Granny would make pasta and hang it from the chandelier in the dining area with coat hangers to dry. I remember watching her roll the dough with a hand cranked pasta maker and begging for her to let me help. We never had boxed pasta other then spaghetti and macaroni. Chicken soup and casseroles where always filled with delicious homemade noodles. To this day when I have tried to make a casserole with boxed noodles I never enjoy it. I know I'm a noodle snob I was so spoiled it makes somethings hard to settle for. Every so often my husband throws in tuna casserole when I ask him for a few dinner idea's. I then try to redirect his attention as hand kneading dough isn't my things usually. Who has time to spend 20 minutes kneading? Not me. But tuna casserole with regular egg noodles yuck! So one day I thought why not use the kitchen aid to knead the dough like bread but on 2 so it's a bit more gentle and voilà no more kneading! Now only to go buy a hand cranked pasta roller and I will be 1 happy camper!
3 cups flour and 1/2 teaspoon salt mixed it stand mixer bowl.
Make a well in the center and add 4 whole eggs and 1 teaspoon olive oil.
Use a fork to blend eggs.
Place in mixer with dough hook and turn on 2.
Keep going almost to next step.
If the dough is looking like this add water a tablespoon at a time until it pulls away, kneading for 1 minute between additions of water. Up to a 1/4 of a cup water. Be careful not to use to much water or you will have a sticky mess.
Dough will look like this rough and pulled away from the sides but firm. Now knead dough for 10 minutes on 2, or until dough is smooth see next picture. This allows the gluten to develop.
The dough is now ready to be covered with plastic wrap or a bowl over the top to keep moist. Let rest 35 minutes.
After 35 minutes you should have a nice workable dough, that is smooth and firm.
Divide into fours on a floured work surface.
Roll the dough out to desired thickness on a floured work surface. I like mine as thin as the dough will allow, but still be workable. I find stretching by hand and rolling a bit of the dough over the rolling pin and pulling helps. Also if you have a nice surface where the dough won't stick use flour lightly, so there is still some traction from the surface to help stretch the dough. Have patients the dough will try to shrink back, but eventually you will win the battle of the dough!
Dough rolled out and ready to cut! Make sure under dough has enough flour to keep from sticking when cut.
The finished noodles cut to desired size and thickness. I find a knife works best as a pizza cutter is harder to control making straight lines. Allow to rest a minimum of an hour on the counter before cooking or place to Boil in salted water, stock or soup for 4 minutes. Test doneness by tasting.