Sometimes going to the store isn’t an option. Homemade noodles are not horribly challenging and can turn a small batch of leftover vegetables and meat into a meal that will feed around four people. They can be dried, stored in jars and added to soups.
• 1 ½ cups of all purpose flour
• ½ teaspoon salt
• Sprinkle of nutmeg
• 1 tablespoon of powdered dry milk
• 2 eggs
• 2 eggshells of water (use the larger half of the shell)
• 1 tablespoon of cooking oil
Put the flour into a bowl. Add the seasonings and the milk powder. Mix. Add the eggs, oil and water. Mix. Add a bit more water at a time if needed. Knead well on floured surface until the dough is smooth and elastic. Form the dough into a ball and cover with the bowl for about 20 minutes to relax the dough. Divide into 6 pieces. Roll each piece of dough into a long thick rope shape on a floured surface. Roll out each rope of dough using a well floured rolling pin. Roll them as thin as you can, turning the dough over often. Roll the dough out working from the long end to the other long end.
Lay the sheets of dough out to dry until they feel like a deer skin (chamois leather). Then cut the dough into noodles using a pizza cutter or sharp knife. Lay the noodles out in bunches on a lightly floured sheet pan to dry.
Add the noodles to boiling salted water to cook or add directly into boiling soup or stew. Fresh noodles take far less time to cook than store bought so watch them closely.
Much depends on the moisture content of your flour and that varies from day to day, season to season. Begin with less water, you can always add more a little at a time.
Pasta dough can be made without eggs. I had a friend back in the 70s who would add yellow food coloring to hers and everyone thought they were egg noodles.
You can add cooked spinach, squash, tomato puree or other pureed vegetables to the pasta dough for colored noodles.
You could probably use a pasta machine but I’ve never had a lot of luck with the one I bought years ago. I found it is quicker to roll and cut the noodles by hand.
There are many sites online that show how to shape pasta dough into different shapes. Some have videos.