Homemade Egg Noodles

For the Noodles

• In medium bowl, sift flour and salt together. Beat together cool water and eggs; stir into flour mixture until well combined.
• Knead dough until smooth and elastic, about 5 to 8 minutes. Cover with a wet cheesecloth or towel for 30 minutes.
• On a lightly floured surface, roll out into a thin sheet, about 1/6-inch thick. With sharp knife, cut into 1/8-inch-wide strips for fine noodles, 1/3-inch-wide strips for broad noodles. If you have a noodle cutter, cut immediately. Separate by lightly tossing with a dusting of flour.
• Noodles may be used immediately or frozen in a sealed container or bag.
• To cook fresh noodles, bring 10 to 12 cups water or broth to boil; gradually add noodles. Cook, stirring occasionally, for 12 to 15 minutes.
• Enjoy!
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