Easy Homemade Egg Noodles
- Carb Creations
Description
Egg noodles have been around for generations, and for good reason. They are simple, filling, and so versatile. You can toss them with brown butter, add them to chicken noodle soup, or use them in all kinds of comforting pasta dishes. I have been making egg noodles with my mom since I was a little girl.
We would roll them out, cut them by hand, and dry them to store in the pantry. It was a great way to use up extra eggs and save money at the same time. Now, whenever I am craving a little taste of childhood, I make a batch of homemade egg noodles, boil them until tender, and toss them in salted brown butter. It is simple, satisfying, and one of my favorite ways to enjoy homemade pasta.
This recipe makes 4-5 servings:
Ingredients
1 ½-2 cups All Purpose Flour
2-3 Large Eggs
1 teaspoon salt
Instructions
1. Mix the eggs and salt together in a bowl, using a fork until smooth.
2. Stir in 1 cup of flour until smooth. Add flour a spoonful at a time, until you have a soft dough. The dough will be sticky.
3. Dump the dough onto a smooth surface, using floured hands knead until the dough is no longer sticky, smooth and elastic. About 4-5minutes. Add flour to the kneading surface if the dough starts to stick.
4. Let the dough rest for 20-35 minutes. This relaxes the gluten. Making the dough easier to roll out.
5. Dust the counter or pasta machine with flour. Pat your dough into a flat disc, dust with flour and roll the dough out until desired thickness. If you plan on hanging them to dry, keep them thinner so they dry better.
6. Using a sharp knife or pizza cutter, slice your noodles into long strips. However wide you want.
7. If you are drying them, hang them dry a drying rack or lay on a towel lined sheet pan. Let them dry 20-40 hours. The noodles can also be frozen without drying to be used in soups.
8. To cook fresh. Boil salted water, add the noodles cook until tender 4-5 minutes. Strain and serve.
9. If using it in soup, add the boiling broth right before serving.
Tips: This pasta dries really well. Once dried, store at room temperature for a few weeks or in the freezer for 6-12 months.
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