Egg Noodles

The Girls (our flock of 8 Buff Orpington hens) are infected with Spring fever and have been laying lots of eggs after a winter slowdown.

The Girls.

With eggs piling up in the refrigerator it’s a good time to make egg noodles.  Debbie and I will both be getting busy soon.  Having egg noodles ready to pull out of the freezer for a quick meal will be nice.

The recipe is about as simple as it gets.  3 eggs, 2 cups of flour, and half a teaspoon of salt per batch.

Here’s some rolled out and ready to be cut.

 

Noodles rolled out and ready to cut.

 The little hand crank pasta machine makes it easy.  And the final result that used up 9 eggs.

 

The Final Product.

 I’ll let them dry the rest of today and then divide them up into half pound lots and freeze them in freezer bags.

Thanks for the eggs, Girls!