Fresh and tender homemade egg noodles elevate even the simplest of dishes. They are as delicious in soups as they are tossed in a light sauce. The recipe easily scales up to have homemade egg noodles on hand in the freezer for easy meals anytime.
Quite a few years ago, I used to frequent a neighborhood deli in which I was obsessed with the chicken noodle soup. I know! What’s so exciting about chicken noodle soup? Well this particular soup is full of homemade egg noodles. Up until that point, I viewed the idea of making noodles as best left to Italian grandmothers or some sort of mystical kitchen sorcery.
I believe my response was along the lines of, “You MADE the noodles? YOU CAN DO THAT?!” Being the sweet guy that he is, Rex let me watch him make the noodles. After seeing how it’s done, I was amazed at how fast and easy the process was.
Since then, I have taken to making homemade egg noodles from time to time because they elevate even the simplest of soups or pasta dishes. I realize that there are several variations of basic recipes for homemade egg noodles on the inter-webs. My homemade eggs noodles come together with three simple ingredients: all purpose flour, kosher salt, and eggs.
How to Make Homemade Egg Noodles
Start by whisking the flour with a little kosher salt. Make a well in the center and add three eggs. Lightly beat the eggs with a fork.
After beating the eggs, use the fork to gradually stir in the surrounding flour until it starts to form large clumps.
Keep stirring to incorporate more flour, lightly smashing the clumps against the side of the bowl until it forms a sticky dough. It’ll look a mess, but it’ll all work out in the end. I promise!
Scrape the dough onto a floured surface. Begin kneading the dough to incorporate enough flour to make a smooth and supple dough. Cover the dough with a clean towel and let it rest for about 5 minutes to give it time to relax.
Dust the top of the dough with flour. Roll the dough into a large, thin rectangle. The dough should be thin enough that when gently lifting it, it should be translucent enough to see your fingers underneath it without tearing. If the dough doesn’t want to cooperate, cover it with a towel again and let is rest for a few more minutes before trying again.
Cut the dough into pieces that are slightly smaller than your desired size. The noodles will expand when cooking.
How to Cook Homemade Egg Noodles
- Be sure to use a large pot of salted water to cook the homemade egg noodles. The noodles need plenty of room to agitate in the boiling water without clumping and sticking together.
- Fresh egg noodles cook far faster than dry noodles from a box–we’re talking between two and five minutes, depending on size and thickness.
- Drain the noodles and toss with a little butter or olive oil and a sprinkle of salt, pepper, and fresh herbs for a simple dish. Or perhaps top with a really great fire roasted tomato sauce, lighter chicken stroganoff, or your favorite pasta toppings.