Homemade Egg Noodles
Homemade egg noodles might not be as handy as dumping that box or bag of egg noodles into a steaming hot pot of boiling water. But how they make up for it in terms of taste, and texture, and even, yes, cooking time!
Servings: 12 ounces
Calories: 85kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 2 egg yolks slightly beaten
- 1 egg slightly beaten
- 1/2 teaspoon salt
- 1/3 cup water
- 1 teaspoon cooking oil
Instructions
- In a bowl, add flour. Make a "well" in the center of the flour.
- Combine eggs, salt, water and oil in another bowl.
- Add wet mixture to the well.
- Mix together until ingredients are incorporated.
- Flour a flat surface. Turn dough out and begin to knead the dough until it's smooth and elastic. About 8 minutes or so. (alternatively, you can use your dough hook attachment for your stand mixer.)
- Form dough into a ball. Cover with a clean towel and let sit for 10 minutes before rolling out on a floured surface.
- Cut noodles 1/8" thick and 1/4" wide.
- Hang or lay on a lightly floured tea towel to dry for a couple of hours.
- To cook, add noodles to a salted pot of water that has come to a rapid bowl. Noodles will rise to the surface in 4-7 minutes and be cooked. Stir to keep them separated.
- Serve immediately, or add to soups or casseroles.
Notes
This recipe is from the age-old Better Homes and Gardens Cookbook.
You can cook noodles without drying if you prefer - they will cook faster.
To store egg noodles, make sure they are dried completely, and place them in an airtight container. Store in the fridge for up to 3 days. Or place dried noodles in a freezer bag or freezer container, and store frozen for up to 8 months.
Nutrition
Serving: 3ounces | Calories: 85kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 96mg