You can find the recipe here: Homemade Egg Noodles
The whole process was quite simple. It took me 5 minutes to mix, 10 minutes for a rest period, and maybe 10 minutes to roll and cut the noodles. My biggest challenge? To find enough space for the drying noodles. I ended up putting them in the toaster over with the door open for airflow.
Mixed it with a fork to start with, but honestly doing it by hand helps you to know just when the dough is come together. You could also just mix this on your pastry board ( skip the bowl and the fork)
The amazing taste and wholesomeness of these noodles make it worth the time and effort. The recipe is quite economical as well. About 60 cents per batch of noodles. Egg noodles in the store run about $1.78 per 12 oz in our region ( Wal Mart and Food Lion)