What I found on the internet is that if you make noodles, making a large batch is more desirable, and they will last in the fridge for 2 days, and in the freezer for up to 3 months. Yahoo!!!!!
So yesterday, I tried two batches of a recipe I found on the internet. I asked my mother-in-law for her recipe and she, as always, willingly gave it. It was very similar to the one I used.
- Combine 1 beaten egg, 1/2 teaspoon salt, and 2 tablespoons milk; add 1 cup sifted flour or enough to make stiff dough.
- Roll very thin on floured surface; let stand 20 minutes.
- Roll up loosely; slice 1/4 inch wide; unroll spread out and let dry 2 hours.
- Drop into boiling soup or boiling salted water and cook uncovered about 10 minutes.
- Makes 3 cups cooked noodles.
I made one batch of egg noodle-size and the other the size of lasagna noodles. After I let them dry, I placed them in some light storage bags I have (I would have used waxed paper, but I didn't have any) and then rolled up the lasagna noodles to keep the bag between the pieces and placed it in a labeled freezer bag.
I'll try to update with pictures, as soon as I can find the camera. It doesn't seem to be where it is supposed to be.
I'll have to remember to update it when we eat them. :)