Egg Noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6
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Calories
292 kcal
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Course
Main Course
Egg Noodles
Description
Egg Noodles are prepared by mixing eggs, milk, and salt into a smooth batter, then incorporating flour gradually until the dough comes together. Kneading the dough on a floured surface removes stickiness and develops gluten for structure. A resting period helps relaxation of the dough, making rolling easier. Rolled out paper-thin, the dough is sliced into long strips of preferred width, which can be gathered or twisted for shape. Cooking the noodles in boiling water results in tender strands that hold up well in recipes.
The delicate balance of ingredients supports noodles that have richness from the eggs and milk, and the salt brings out their flavor. The cooking time is short, about 2-3 minutes, so they don’t become mushy. They work well fresh but can also be dried briefly and stored refrigerated or frozen, which allows for future use in soups or saucy dishes. The flour quantity can be adjusted slightly to control dough consistency and noodle firmness.
To store, dry the noodles just enough to prevent sticking, then keep them in airtight containers for several days in the fridge or months in the freezer. They can be cooked directly from frozen as well. This makes them convenient for making ahead or keeping on hand for last-minute meals requiring fresh pasta.
Ingredients
- 2 large egg
- 3/4 teaspoon salt
- 2 Tablespoons milk
- 1 1/2- 2 cups all-purpose flour
Instructions
- Mix eggs, milk, and salt together until smooth. Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
- Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
- Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
- Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
- To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
- Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.
Notes
- Dry noodles lightly on racks or parchment before storing to prevent sticking.
- Store dried noodles in airtight containers in the fridge for a few days or freeze for longer storage.
- Cook noodles in boiling water or directly in boiling soup until tender, about 2-3 minutes.
- Dough can be frozen before rolling or noodles can be frozen after cutting for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 318mg | 13% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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