There’s nothing more “homey” or “comforting” than Homemade Egg Noodles. These thick and tender noodles will take you back to grandma’s kitchen. I was intimated for the longest time before I realized how simple they are to make.
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes (not including resting or drying time)
Yield:8 servings 1x
3 cups All-Purpose Flour
2 teaspoons Kosher Salt
2 teaspoon Baking Powder
5 large Eggs
1/2 – 3/4 cup Milk
Combine the dry ingredients in a medium-size mixing bowl and whisk together.
Make a well in the center of the flour mixture. Pour the milk, and crack the eggs into the well. Start with 1/2 cup of milk and add additional as needed.
With a wooden spoon and a gentle circular motion begin drawing the flour into the milk and eggs. Work from the center and make your way outward until all the flour is absorbed into the liquid.
Turn the dough onto a floured surface and knead for 5-10 minutes adding more flour as needed.
Wrap in plastic wrap and let it rest for about 30 minutes. Divide into 2 equal balls to make rolling it out easier.
Add more flour to your surface, work with one ball at a time, and roll out the dough to your desired thickness. I recommend 1/8-1/4 inch thick. Use additional flour as needed to prevent the dough from sticking.
Use a pizza cutter and cut strips. Add more flour as you separate the noodles. Set them aside and repeat with the other ball of dough. Lay the noodles out on the counter with the flour to sit for about 30 minutes. Or you can cook them immediately.
Add them to a large pot of boiling vegetable stock or water with a tablespoon of salt and cook until they are al dente. The length of time depends on how thick or thin the noodles are.
How to knead the dough – using your palms, push down on the dough and away from you. Flip it in half back toward you, and turn it a quarter of a turn. Begin the process again, pushing down and away. Flip and turn. Sprinkle more flour as needed during this kneading process.
Continue kneading in the above fashion until it is no longer sticky and has a pliable, smooth texture almost like a firm ball of play dough. It should have elasticity and springiness to it as well. It will take anywhere from 5-10 minutes of kneading.
Give the dough time to rest by wrapping it in plastic wrap and setting it aside for 30 minutes. This process helps the dough relax creating the rollout to be easier.
Using plenty of flour on your surface when rolling it out, place the dough and press down with your hands. Sprinkle additional flour on the dough and on your rolling pin. From the center of the ball begin rolling out in every direction adding more flour as needed.
You really don’t need a fancy tool to cut the noodles. You can use a sharp knife or a pizza cutter. It is all personal preference as to whether you like wide noodles or narrow ones.
You could add the noodles to a boiling pot of broth immediately, or let them dry out long enough so they won’t stick together, probably about 30 minutes.
If you want to store the noodles, let them dry out completely (2-3 hours) and place them in an airtight storage bag or container. The egg noodles will stay at room temperature up to a month. If you want to freeze them, make sure you let them completely dry out before you place them in a freezer container or ziplock bag. They will stay in the freezer for up to 8 months.
The length of time to cook these all depend on how thick or thin you have made them. If they are thin the cooking time is much faster.
Serving Size:1/8 of recipe
Saturated Fat:1 g
Unsaturated Fat:2 g
Trans Fat:0 g
Keywords: Homemade Egg Noodles, Egg Noodles, Pasta, Homemade Pasta