I made homemade egg noodles for the first time and rolled them out pretty roughly. I cut them into about 1.5 inch strips, about 1/4 inch wide (maybe more), and dropped them into boiling chicken soup.
The recipe for the egg noodles says they cook in just a few minutes because they're fresh, and the soup recipe says to add the raw noodles about 10 minutes before the soup is finished. I dropped the noodles in and let them boil in the soup for over the 10 minutes (probably more like 30). Now the noodles have a slightly raw, floury texture in the middle.
Is there anything I can do to save the noodles and have them cook through? Boil the soup longer? Does the problem lie in my probably bad hand kneading, or in my rough rollout of the dough?
Thanks for any help!