Egg noodles from scratch. Yes, you CAN do it!
For 40 years, I allowed myself to be intimidated. By an egg noodle.
A freaking NOODLE.
I always thought making egg noodles would be too difficult, so I opted to continue buying bag after bag each time I wanted some stroganoff or whatever.
The other night I was feeling a little brazen. I wanted Big Grandma's Hungarian Goulash and I didn't have any egg noodles. Instead of tearfully cowering in the corner like I would normally do, I stood up, straightened my shirt, and got out the flour and eggs. I could DO THIS, I said to myself.
I put a cup of flour with a pinch of salt mixed in in a bowl and made a well in the middle. I cracked two eggs in that well and beat them silly. Then I gradually stirred the flour into the eggs along the edges until it was all incorporated and a nice little sticky dough formed.
I stopped for a second to admire my handiwork. Before the fear of failure crept back into my soul, I placed that sticky dough on my well-floured counter top and kneaded it for about 5 minutes until it was stretchy and smooth. It took a lot of flour, about 1/2 a cup more. Then I took that little ball of doughy victory and put it in a covered container in the fridge while I made the rest of dinner.
After about 45 minutes, I took that dough out and split it in two. I rolled out one half on a well floured tray until I could read a newspaper through it then I cut it into thin strips with a pizza cutter. Then I took those little strips and laid them out on a cooling rack.
I boiled some salted water in a deep pan and threw in the noodles to cook for about 5 minutes then drained them.
Then I tried one.
SUCCESS! They turned out so great that my kids actually finished dinner before me that night.
Please please please don't let yourself be intimidated by a recipe like I was. Try making our own egg noodles, too! It really was easier than I ever thought it would be.