Homemade Egg Noodles
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Homemade Egg Noodles
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It's so easy to make homemade egg noodles with just flour, salt, water and eggs -- no special equipment necessary!
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Ingredients
- 3 egg yolks
- 1 whole egg
- 3 tablespoons cold water
- 1 teaspoon salt
- 3 tablespoons canola oil (optional)
- 2 cups all-purpose flour
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Instructions
- Beat the yolks and egg until light. Beat in water, oil (if using), and salt. Using your hands or a wooden spoon, work in the flour until well blended and a stiff dough forms. Turn the dough onto a well-floured work surface and knead for 5-10 minutes, or until the dough is smooth, firm, and no longer sticky (adding flour as necessary while you knead). Divide dough into 3 equal portions. Cover with plastic wrap and let rest for 10 minutes. Dust the counter with flour and roll each portion of dough as thin as you like (anywhere from ¼-inch thick to paper-thin). Cover with a dish towel and let rest for 10 more minutes.
- Sprinkle each portion of dough lightly with flour, then roll up like a jelly roll. Use a sharp knife to cut your noodles to the desired width (about ⅛-inch for fine noodles, ¼-inch for wide noodles, and ½-inch for broad (or extra wide) noodles). Open up the strips, spread them out on paper towels, and let dry. They will be ready to cook when they’re no longer damp on the surface, but they're still pliable, about 40 minutes - 1 hour.
- To cook the noodles, bring a large pot of salted water or chicken broth to a boil. Drop the noodles into the boiling liquid and cook until just tender (but not too soft), about 2-10 minutes, depending on the thickness of your noodles.
Notes
- Canola oil is an optional ingredient, but recommended because the fat makes the dough supple and easier to roll out.
- Cut the noodles to your desired width: about 1/8 -inch for fine noodles, ¼-inch for wide noodles, and ½-inch for broad (or extra wide) noodles.
- Roll the dough as thick or as thin as you like, but remember that the noodles plump up quite a bit when cooked, so roll the dough thinner than you think it needs to be. For thick, dumpling-like noodles, roll the dough to ¼-inch thickness. For thinner noodles, roll until the dough is paper-thin.
- Try to roll and cut the noodles to a uniform width and thickness. This will help keep the cooking time even, ensuring that all of your noodles are cooked perfectly.
- You can use a pasta machine (if you have one) to roll the dough instead of a rolling pin. The pasta roller will create noodles with a uniform thickness.
- Total cooking time will vary depending on the width and thickness of your noodles. Homemade fresh noodles typically require between 2 and 10 minutes (mine are usually done in about 5-6 minutes). The best way to know that your noodles are done is to taste one! You want them to be tender, but not too soft and mushy.
- If you choose to let your noodles dry completely overnight, the dried noodles will require about 10-12 minutes of cooking time.
Nutrition Information
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Serving
1/8 of the noodles (including oil)
Calories
190kcal
(10%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
94mg
(31%)
Sodium
303mg
(13%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
127IU
(3%)
Calcium
16mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1/8 of the noodles (including oil) | |
| Calories | 190kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 303mg | 13% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 127IU | 3% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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