Homemade Egg Noodles are made up of just 3 ingredients and require no special equipment. These rich and tender handmade noodles are the perfect cozy addition to your meal. Enjoy them in soup, under creamy dishes, or on their own with butter.
This is my grandmother’s recipe for homemade egg noodles. She taught my mom to make them and my mom taught me. They’re so fun and easy to make and are unlike anything you can buy at the store. For more of my family’s favorite recipes, try this Banana Walnut Bread, Crescent and Cinnamon Rolls, and Homemade Caramels.
What are egg noodles?
Egg noodles are made with the same basic ingredients as pasta but have a higher ratio of eggs to flour than regular pasta dough. This is why they have a deeper yellow color to them. The high amount of egg yolk in the noodles gives them a buttery, eggy, savory taste and are a little softer.
Ingredients for Homemade Egg Noodles:
Flour– I have always use all-purpose flour but you can also use durum flour which is typically used in pasta making.
Eggs– The eggs help to bind the flour. The higher ratio of eggs to flour makes the noodles have a richer savory taste and deeper color.
Salt– The salt gives the noodles some flavor but they will also need to be cooked in salted water to add more flavor and increase the boiling point of the water.
HOW TO MAKE EGG NOODLES:
- Beat the eggs and salt together. Mix in the flour a little at a time, adding until it forms a soft ball.
- Knead the dough with your hands a couple times until smooth. Cut dough in half and set one half aside.
- Dust the work surface with flour and begin to roll out the dough, turning and flipping often so it doesn’t stick. Roll out into a rectangle that is between 1/8 and 1/16 inch thick.
- Place dough on a tea towel (lint free) or cooling rack and let it dry out slightly (about 45-60 minutes). Repeat with remaining dough.
- Once dry to the touch but still pliable, dust the surface of the dough with more flour.
- Gently and loosely roll the dough long end to long end to form a log. Make 1/4 inch wide (or desired width) cuts and then unroll. Lay out on a tea towel or cooling rack and let them dry out completely or cook fresh.
- Store dried noodles in an airtight container.
How to Cook Egg Noodles:
Cook the noodles in salted boiling water until al dente. Fresh noodles will only need to cook for 3-5 minutes (depending on thickness). Dried noodles will take about 8-12 minutes.
If you are cooking these in soup, I recommend taking the pot off the element just before they reach al dente. Since you are not removing them from the hot liquid, there will be carry over cooking while the soup is cooling and the noodles will continue to soften. Taking them off a little early will prevent them from getting mushy.
How to Store Egg Noodles:
Once the Homemade Egg Noodles are completely dried out, they can be stored in an airtight container for 1-2 months.
Eggs do carry the risk of salmonella but because the noodles are void of water, there is nothing for the bacteria to drink and therefore it is safe for storing (just like other dried foods- fruits and meats).
TOOLS USED TO MAKE THIS PASTA:
- Rolling Pin– This rolling pin is especially good at helping you roll out dough to an even thickness.
LOOKING FOR MORE PASTA RECIPES? CHECK OUT THESE:
- Baked Ziti
- East Beef, Spinach, and Cheese Manicotti
- Chicken Ranch Pasta Bake
- Creamy Tomato Chicken Florentine Pasta
- Pasta con Broccoli
Homemade Egg Noodles
Ingredients
- 2 eggs
- 1/2 teaspoon Salt
- 1 1/2 cup all-purpose flour
Instructions
- Beat the eggs and salt together. Mix in the flour a little at a time, adding until it forms a soft ball. (You likely will not need to use all the flour for the dough. Use what is left for rolling it out.)
- Knead the dough with your hands a couple times until smooth. Cut dough in half and set one half aside.
- Dust the work surface with flour and begin to roll out the dough, turning and flipping often so it doesn't stick. Roll out into a rectangle that is between ⅛” and 1/16” thick.
- Place dough on a tea towel (lint free) or cooling rack and let it dry out slightly (about 45-60 minutes). Repeat with remaining dough.
- Once dry to the touch but still pliable, dust the surface of the dough with more flour. Gently and loosely roll the dough long end to long end to form a log. .
- Make 1/4 inch wide (or desired width) cuts and then unroll. Lay out on a tea towel or cooling rack and let them dry out completely or cook fresh. Store dried noodles in an airtight container
To Cook:
- Bring a large pot of water to a boil and then add 1 tablespoon salt.
- Cook noodles until al dente. Fresh noodles will take between 3-5 minutes and dried noodles 8-12 minutes. (Time varies based on the thickness of your noodles so be sure to test them.)*
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