These homemade noodles are fairly easy to make, taste much better than store-bought, and are healthier for you. These noodles are great in homemade chicken soup.
- 2 cups sprouted whole spelt flour (read about sprouting grains for flour, or purchase sprouted flour here)
- 1/2 cup all-purpose flour (plus more for kneading/rolling out dough)
- 1 dash salt
- 2 eggs, lightly beaten
- 1/2 cup raw milk
- 1 tablespoon butter, melted
Combine the flours and salt in a large bowl (if you wish to use your stand mixer, you may). Make a well in the center of the flour, add beaten eggs, milk, and melted butter. Mix on low speed in you mixer with the paddle attachment until combined…..or use a wooden spoon/dough whisk.
Knead the dough. You may use the dough hook on your stand mixer or knead by hand. I usually do a combination…I use the dough hook for a couple of minutes until everything starts to come together and then knead by hand the rest of the way, adding more flour until the dough forms a smooth ball.
Roll out the dough on a well floured surface, a clean kitchen counter or pastry board. Make sure to flour underneath and on top of the dough, and your rolling pin. Roll out the dough to about 1/8-inch thickness.
Cut the noodles using a pizza wheel to desired width, place noodles on wire baking-cooling racks to dry or a pasta drying rack if you have one. I have also, when I made a lot of noodles and ran out of cooling rack space, placed the noodles on parchment paper to dry, flipping the noodles after awhile. The noodles should dry for a few hours before cooking them.
Serves 4 to 6.