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I make big batches of them a couple times a year and dehydrate them, storing them in glass canning jars vacuum-sealed shut with a FoodSaver. I use freshly-milled durum wheat for the flour, and also make spelt noodles (from freshly-milled spelt).

How to: Spread noodles in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will normally dry in 4-6 hours - depending on how thick and wide you cut them.

I get the best results by being careful to cut them the same width and thickness. They will dry better if they are the same. I also use pasteurized powdered egg yolks (or pasteurized dried whole eggs) in the recipe to prevent the potential for salmonella from fresh shell eggs. That's also the reason for the 145°F temperature for dehydrating. It's strongly suggested that you use commercially pasteurized dried egg or pasteurized egg substitutes (i.e. Egg Beaters) for food safety reasons when dehydrating egg noodles.

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please share your recipe. I already have the eggs also and would love more ideas on how to use them. TIA
I use a rather "odd" sourdough recipe for noodles....

These are recipes that use powdered whole eggs or you can also use powdered egg yolks (powdered or reconstituted).

Source: Cookin' with Dried Eggs - by Peggy Layton.

Homemade Egg Noodles

1-1/3 c. sifted dried whole egg
2 c. sifted flour (wheat or white)
1-1/2 t. salt
3/4 c. water
1/2 c. spinach (optional)

Sift dry ingredients together. Add water to dry ingredients and mix well. (The spinach can be added at theis time). Knead the dough lightly. Divide into 6 pieces. Roll each piece very thin on a floured board. Cut rolled out dough into strips 3-inches wide. Stack the strips and slice into shoestring widths. To store noodles, spread out on wax paper and dry thoroughly at room temperature. When dry, store in a covered container in the refrigerator or freeze. Makes about 1-pound of dry noodles.

To cook noodles: Cook dry noodles in boiling salted water, or broth. Cover and cool slowly for 12-minutes.

Homemade Noodles
Source: Just Add Water - by Barbara G. Salsbury

1/4 c. egg solids + 1/4 c. & 1 T. water, beaten (to equal 2 eggs)
1/4 t. salt
1/4 t. baking powder

Add enough flour to make a stiff batter. Roll until very thin and cut with cutter or knife. Use plenty of flour to roll dough in. After cutting put noodles in leftover flour. Drop in broth and cook 5-10 minutes. Small batch..

Homemade Noodles
Source: Simply Stored Meals or Eat Healthy Eat Simply - by Eleanor C. Jensen

Mix 2 c. whole wheat flour and 2 c. white flour with 2 t. salt. Make a well in the flour. Mix 4 egg yolks and 2 whole eggs OR 6 T. eggs reconstituted with 3/4 c. water. Pouring a little at a time and mixing use 1/2-3/4 c. water. When dough is stiff, mix with hands. Mix for 3 minutes. Cover and let rest for at least 10 minutes. Sprinkle flour on surface and divide into 4 balls. Roll out, turning ovten. Dry out at least 1 hour, turning once or twice. Cut and dry. Boil for 20 minutes in hot soup or water. This makes a big batch, but dried noodles can be storea and ready for another time.

Egg Noodles
Source: Making and Using Dried Foods - by Phyllis Hobson

2 eggs (using commercially pasteurized dried egg or egg substitute for food safety)
1 t. salt
2 c. all-purpose flour

Beat eggs and salt with a fork. gradually stir in as much flour as possible, 1/2 c. at a time, then work in more flour by hand until dough is very stiff. Cut dough in half and roll out paper thin. Let set for 10 minutes. Sprinkle with flour, roll up as a jelly roll, and cut into thin crosswise slices. Repeat with other half of dough. Makes 3 cups.

Dehydrator: spread slices in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will dry in 4-6 hours.
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