Soup Noodles

1 2/3 Cup 4 Cup Flour

1 Tsp xanthan gum

4 Eggs

1/2 Tsp Salt

1. Combine wet ingredients in mixer (I use a bosch machine) with 1 cup of flour.

2. Mix well and very gradually mix in the rest of your flour 1 tbsp at a time until dough isn't sticky (If you add the rest of the flour too fast in won't incorporate well and I frequently don't use the full amount). The size eggs you use will directly affect how much flour is needed. If dough ends up too dry and tough, add a couple tsp of water and re mix.

3. I divide dough into 16 portions

4. Roll each portion until desired thickness (my family prefers noodles thicker and wider noodles)

5. Use ample amounts of extra flour for rolling if your dough is sticking

6. Layer the rolled out sections one on top of each other and slice noodles

7. Toss with flour and let dry on counter until no longer sticky.

8. Bag in ziplock and freeze.

9. Use when needed!