How to Make Homemade Egg Noodles for Soup
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How to Make Homemade Egg Noodles for Soup
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With just two ingredients and a bit of effort, you can create delicious homemade soup noodles! These noodles taste best when paired with chicken or beef soup.
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Ingredients
- 1 egg
- ¾ cup all-purpose flour plus more for flouring
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Instructions
- Pour ¾ cup all-purpose flour into a bowl and create a well in the center. Crack an egg into the well. Gradually beat 1 egg and flour together with a fork until a dough begins to form. Transfer the dough and any remaining flour onto a floured surface, then knead it into a semi-stiff dough. If the dough is sticky, sprinkle it with a tablespoon of flour and continue kneading until it is well incorporated.
- Wrap the dough in plastic wrap and let it rest for 15 minutes. Then, using a rolling pin, roll the dough out into a thin sheet, aiming for a rectangle or square with as even edges as possible. Be prepared for this part to require some physical effort.
- Allow the dough sheet to dry for about 30 minutes. Avoid letting it dry too long, as overly dry dough will break when you cut the noodles. Properly dried dough should be relatively elastic when folded and should not crack.
- Cut the dough into strips about 2 inches (5 cm) wide, trimming any irregular edges. Stack two strips on top of each other and cut them into thin noodles, aiming for a width similar to that of a straw.
Notes
- How to cook fresh noodles:
- How to dry egg noodles:
- The exact amount of flour needed depends on the size of the egg. I start by spreading two tablespoons of flour on my work surface. If the dough is sticky, I gradually work in more flour until the dough becomes semi-solid.
- Softer dough (with less flour) is simpler to roll out but sticks more. It would help if you sprinkled it with flour to prevent the dough strips from sticking together irrevocably when cutting the pasta.
- No salt is added to homemade soup noodles. Noodles gain saltiness when cooked in salted water. If you salted the noodle dough and then stored the dried pasta out of it, know that salt attracts water. The noodles could become wet and then moldy.
- How to cook fresh noodles: If you're going to use fresh noodles right away, always cook them before adding to the soup. Boil them separately in a pot of salted water for two minutes. Drain the noodles and rinse with cold water (photo 2). That way, you stop the cooking process, and the noodles stay al dente. Then put them in a bowl with hot soup when serving.
- How to dry egg noodles: Dry the noodles for later use. Leave them in a warm, dry place. It takes about two days until thoroughly dried. Store them at room temperature in an airtight container to prevent moisture from getting to them. Well stored, they last six months or more. Cooking dry noodles takes more time than fresh ones. Boil them alone in salted water for five minutes. Then rinse them with cold water and add them to the soup.
Nutrition Information
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Calories
206kcal
(10%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
36mg
(2%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
135IU
(3%)
Calcium
21mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 36mg | 2% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 135IU | 3% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
6 reviews
Excellent
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