Easy Homemade Egg Noodles
User Reviews
4.8
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Prep Time
1 hr 15 mins
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Total Time
1 hr 15 mins
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Servings
1 -1/4 pounds of dough
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Course
Main Course
Easy Homemade Egg Noodles
Description
This recipe for Easy Homemade Egg Noodles combines all-purpose flour, salt, baking powder, eggs, and milk to prepare a versatile noodle dough. The dough can be made by hand or with a food processor, kneaded to eliminate dry spots, and left to rest for at least an hour to relax the gluten. The resulting dough is soft and slightly sticky, easy to roll and cut into desired noodle shapes.
The noodles cook quickly, especially when fresh, taking only a couple of minutes until tender. If slightly dried beforehand, they still cook faster than store-bought dried pasta. This freshness gives a supple but firm texture that works well in soups like chicken noodle soup, for which the recipe quantity suits a large pot.
The recipe suits making noodles for a family or batch cooking since it can be halved or doubled. Excess noodles can be refrigerated or frozen once dried, preserving their quality. Visual tutorials are also available for those wanting a step-by-step guide. This dough provides a reliable fresh pasta base that is easy for home cooks to prepare.
When cooking fresh noodles in recipes, simply adjust the cooking time upwards or downwards to achieve the preferred texture. The inclusion of baking powder gives a slightly tender bite that differentiates the noodles from traditional pasta.
Ingredients
- 2 ¾ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 4 egg large
- 2-4 tablespoons milk
Instructions
- By Hand: Combine all the dry ingredients together in a large bowl. Make a well in the center and crack in the eggs. Pour in the milk (start with 2 tablespoons and add more if the mixture is too dry). Using a fork, whisk the mixture until it is mostly combined. It will look shaggy and have some dry spots. At this point, ditch the fork and get in there with your hands. Lift and knead the dough 5-6 times until there are no dry spots remaining and the dough forms a soft, slightly sticky ball. Cover the bowl and let the dough rest for an hour (or up to a couple of days in the refrigerator).
- Food Processor: Combine all the dry ingredients and pulse a few times in the bowl of a food processor. With the motor running, add the eggs and mix until the dough is crumbly. Add the milk a tablespoon at a time until the dough forms a ball around the edges of the food processor bowl. It will be slightly sticky but if you pinch a little bit in your fingers and roll it, it should stay together in a little ball without leaving a lot of residue on your fingers. Transfer the dough to a clean bowl, patting into a round ball. Cover the bowl with plastic wrap and let rest for an hour (or up to a couple of days in the refrigerator).
- On a lightly floured counter or mat, press the dough into a thick disc-shape. Using a rolling pin, roll the dough as thin as you like into a large rectangle-ish shape - keeping in mind the noodles will puff up quite a bit while boiling - I suggest rolling to at least 1/8-inch thick. See the pictures below for an example. A good rule of thumb is to roll them thinner than you think.
- Using a pizza cutter or knife, slice the dough into strips for noodles, depending on how thick you want them. I like to cut the entire rectangle in half when finished so the noodles aren't insanely long.
- Use the noodles immediately or let them dry in an even layer on a lightly floured parchment-lined baking sheet (it will probably take several sheets).
- If I make these in advance, I let them dry a bit and then toss them in a ziploc bag (they should be dry enough not to stick together) and refrigerate them for a couple of days or freeze them indefinitely.
Notes
- This noodle recipe yields enough for a very large pot of chicken noodle soup; half the batch works well for a family of seven.
- Leftover noodles keep well in the refrigerator or can be frozen after drying out slightly to preserve texture.
- Step-by-step photo tutorials are available for those needing more detailed guidance during preparation.
- Fresh noodles cook very quickly in boiling water, usually within a few minutes, especially if not dried.
User Reviews
Overall Rating
4.8
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