You are literally only 5 ingredients away from fresh, made-from-scratch egg noodles! Made completely with your hands, rolling pin, and a knife, a fresh batch of homemade egg noodles can be prepared under 15 minutes and without any special equipment.
Homemade Egg Noodles
This is your basic old-fashioned recipe for homemade egg noodles, just like grandma used to make. Consider trying this egg noodle recipe next time you prepare your favorite soup or stew. Don’t forget that fresh pasta cooks much quicker than store bought dried pasta!
You may use a dough hook attachment on your electric mixer to make homemade noodles, but there is something so very charming about using your hands. Plus it’s easy!
How to Make Homemade Noodles
Mix together the flour and salt with clean fingers on the work surface.
Create a well and add the yolks and egg. Continuing with your fingers, work the egg into the dough.
Add the water about a teaspoon at a time and work the dough until it holds together. You can also let the dough rest for a bit after rolling. It will puff up slightly. Roll the dough to the desired thickness and cut into the desired width. Keep in mind that the noodles will expand when you cook them. I try to get mine as thin as I can. Collect any leftover scraps and re-roll and cut until all the dough has been used. Once you are done cutting your dough, carefully lay out the uncooked noodles and let them rest for at least 20 minutes.
Cooling racks work well for this. If you don’t want to use your noodles yet, you can let dry for a couple hours then package them in an airtight container and store in a cool place for up to a week.
To cook, drop homemade noodles into boiling water and boil until fully cooked, about 2 to 4 minutes, depending on how thick your noodles are. Always test first and adjust the time as necessary.
If you have chickens at home, this is a great way to use up some of those eggs you have in abundance!
DID YOU MAKE Homemade Egg Noodles?
Photography by The PKP Way.