How to Make Homemade Egg Noodles
Egg noodles are easier than you might think. They are a little more work than dried pasta, but the effort is worth it!
Servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 egg yolks
- 1 whole egg
- 2 tablespoons milk
- ¼-½ cup cold water
Instructions
- Whisk together the flour and salt. Make a well in the center and add the egg yolks, eggs, and milk. Using a fork, start lightly blending the mixture until it is evenly moistened and looks pebbly (kind of like scrambled eggs.)
- Drizzle water, about 1 tablespoon at a time, over the mixture and mix until it starts to come together in a ball (you’ll have to use your hands at some point). Keep mixing until all the flour has been incorporated but it’s not overly sticky.
- Sprinkle about ¼ cup of flour on a clean work surface, having more flour handy if necessary. Roll half of the dough out onto the work surface, flouring everything along the way (your hands, rolling pin, additional flour for the work surface, etc.). Roll the dough until it is paper thin, about 1/16″ (about 1.5mm).
- Using a pizza wheel, cut the dough into strips (anywhere from skinny to very wide). You can also cut the noodles to the desired length, especially if you’re cooking them right away.
- You can either cook these immediately in boiling liquid (about 2-3 minutes or until they pop up to the top) or drape them on a clean dowel or pasta drying rack and allow them to dry completely. When dry, break into pieces (or don’t if you don’t want to) and then store them in an airtight bag. Cook from dry for about 3-5 minutes or until tender.
Notes
Storage
- Refrigerator: Store uncooked noodles, lightly dusted with flour to prevent sticking, in an airtight container for up to 2 days.
- Freezer: Freeze noodles in nests or flat layers for up to 2-3 months. Cook straight from frozen.
- Cooked noodles: Store in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Dried noodles: Store completely dried noodles in an airtight container at room temperature for 2-4 weeks, or in the freezer for 2-3 months. Note: make sure they're 100% dry before storing to prevent mold. There should be no bend or softness left in them before storing. If in doubt, store in the freezer!
Nutrition
Calories: 193kcal, Carbohydrates: 32g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 125mg, Sodium: 406mg, Potassium: 73mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 179IU, Calcium: 29mg, Iron: 2mg
Calories: 193kcal
Cost: $2
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