Beat until very light,
2 cups flour
2 medium eggs
1/4 cup water
1/4 teaspoon salt

Stir in and work in with hands.
Divide dough into 3 parts.
Roll out each piece as thin as possible (paper thin) on lightly floured cloth-covered board.
Place between two towels until dough is partially dry (like chamois skin). Roll up dough as for jelly roll.
With a thin sharp knife, cut into strips of desired widths (1/8-inch for fine noodles, up to 1/2-inch for broad noodles).
Shake & allow to dry before using or storing.

Makes 6 cups or 10 ounces.
When we have the whole family together for the holidays we triple the recipe and drop the noodles in boiling beef/turkey/chicken broth depending on the meat we are serving.

Whoops, it looks like part of the recipe got lost in cyber space.

Originally posted by milach
Whoops, it looks like part of the recipe got lost in cyber space.

Thanks for noticing that, I was able to add the ingredients. lol

That sounds alot more tasty!! LOL

We've been making our own pasta with the pasta machine I got DH for his b-day, and it's pretty much the same recipe. I love it!!

Thanks Brenda! I really would love to try that! :)

Tell me....how do you store it? In a plastic container...baggies...? Do you freeze your pasta?....How long do you store it?

Originally posted by simplemom
Thanks Brenda! I really would love to try that! :)

Tell me....how do you store it? In a plastic container...baggies...? Do you freeze your pasta?....How long do you store it?

I usually just make enough for the meal I'm serving but if there is any more than I need I put the raw cut noodles one laver at a time on wax paper, then wax paper and another layer of raw cut noodles in a tupperware/gladware container then mark the outside with the date I made them/froze them and what it contains. It's very handy to do it this way.

Then when you have the need for noodles you have them. I like them better than the premade frozen noodles you get in the store.