If you want to keep your homemade egg noodles in the pantry, you can even dry them by laying the noodles out or hanging them for about 12 hours; once they're dry, they'll keep for a few months.

A recipe for hand-rolled egg noodles from chef Trevett Hooper of Legume in Pittsburgh By Matthew Kronsberg Updated February 26, 2015 Share Fresh Egg NoodlesPhoto: Armando Rafael for The Wall ...

Combine 1 1/2 cups all-purpose flour and semolina flour on a clean large wooden work surface. Form a 6-inch well in center. Add eggs, egg yolks, parsley, and oil to well.

5. For immediate use: Drop noodles into a big pot of salted boiling water or simmering soup and cook, uncovered, for 8 to 10 minutes. If cooked in water, drain and toss with a little oil or butter ...

By Erin Booke Food and Entertainment Editor 11:36 AM on Apr 13, 2016 CDT ...

1/4 cup kosher salt, plus more to taste Parsley Egg Noodles 8 ounces provola affumicata cheese, scamorza affumicata cheese, or fresh mozzarella cheese, torn into 3/4-inch pieces (about 1 1/2 cups) ...

3. Meanwhile, cook noodles in a large pot of boiling salted water, according to package directions, until tender, stirring occasionally. Drain noodles, reserving 3/4 cup pasta liquid.