I’ve made lasagna with homemade noodles and sauce. I’d kill for a chunk of that now. Lots of work, but worth it, ain’t up for that kind of work no more. Whine, ah well, it was mom’s favorite.
I made home made egg roll wrappers the other day. Same recipe as home made pasta. I rolled them out by hand. It was ridiculously easy to get them super thin. The secret? -— after mixing the dough, let it rest for ten minutes, then knead it and rest dough for 30 minutes, then roll them out thin, then flour them and fold them up, rest 30 minutes, roll out twice as thin. The resting stage makes them unbelievably easy to roll out. Use for pasta, won tons, egg rolls, or noodles. All the same dough -— flour, salt, whole eggs, and water.