notbob wrote:

> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?


One egg per cup of AP flour, then just enough water
to bring it together.

You want the dough baby's butt smooth. Sorry, kneading
is important here. If you want to trade time for effort,
mix the dough initially, let it rest a few minutes,
then finish mixing. The rest will cut the total
mix time slightly.

--
Reg