Home Made (that's right) Egg Noodles

Hello Everyone!  We have one more little bitty change for you, and then we won't change anything else for a long time we promise!  Welcome to our new name - foodlove! Our new name encompasses all we believe about food.  We LOVE food. Everyone LOVES food. But even if we LOVE food, we can still eat healthy and in control.  So welcome to foodlove!

Home made pasta is SO easy.  Like, easier than I ever would have imagined.  And tasty! Once you try this egg noodle recipe you will never go back.  The Pioneer Women was my inspiration for this (and for a lot of things).  I LOVE HER!  Anyways, these noodles truly are a cinch, serve them next time you have company.  Watch the the blog tomorrow for a simple crock pot bolognese sauce that will really make your next dinner party a breeze (and super impressive).

Servings: 6
Serving Size: 1/6 of recipe, which I THINK comes out to about 2 cups, which is a large serving of pasta.
Points Plus: 8pp
Prep Time: 30 minutes (to be on the safe side)
Cook Time: 2-3 minutes
Level of Difficulty: Easy!

Ingredients:
6 eggs
3 cups of flour
Fresh parsley
Dried basil

Instructions:
Place flour in a bowl and make a little well in the center. Crack eggs and put them into the well. Mix the dough with your hand until combined. Turn the dough onto a floured surface and kneed it until the dough is smooth and not sticky. Divide dough into four pieces, using a pizza cutter.

Take one piece of dough and roll it as thin as you can, in a rectangle shape.  This is where your strong husband comes in.  This dough is a bit tricky to roll out because it doesn't want to stay stretched out.  So, ask your husband for some help.  Using a pizza cutter, cut the dough into thin noodles, as thinly as possible. I used a flexible cutting board as a guide to make the noddles as similar in shape and size as possible. Cut noodles out of all four dough pieces.

Bring a large (large!) pot of salted water to a boil. Put noodles into boiling water and cook for 2-3 minutes.

When noodles are cooked strain them and then rinse them with hot water.  Toss them with parsley and basil and serve!

Tip:
You could easily serve these with no sauce because they are amazing. Just add a touch of EVOO, salt, pepper and perhaps a little parm! Also, I encourage you to follow the link to the Pioneer Women's recipe and read her version, because it is HIIIIIILlarious.