Craving homemade egg noodles but worried about needing fancy tools? Good news: these egg noodles are simple to make and taste incredible! They’re perfect for Asiago Chicken Pasta or tossed with butter and parmesan for a delicious, cozy meal.
Tips for Perfect Egg Noodles
- Sift Your Flour: Sift at least twice—it makes the dough easier to handle.
- Room-Temperature Ingredients: Use room-temperature eggs and milk, and keep an extra egg on hand for adjustments.
- Dough Thickness: Roll the dough thin enough to see your fingers through it, as it will double in size while cooking.
- Dough Texture: If too crumbly, add an extra egg yolk or water; if too sticky, sprinkle sifted flour until it’s kneadable.
How To Get Paper-Thin Noodles
Achieving perfectly thin noodles is easier than you think with the right technique! Start by dividing your dough into smaller portions—about quarters—to make it more manageable and ensure even rolling. Aim for a thickness of about ⅛ inch or thinner. A simple way to check is by holding the rolled dough up to the light—if you can just see your hand through it, you’ve nailed it!
Hand Rolling
Lightly flour your work surface and rolling pin to prevent sticking. Flatten one portion of dough into a rough rectangle or oval with your hands. Using a rolling pin, roll the dough outward from the center, applying even pressure. Rotate or flip the dough occasionally to maintain consistent thickness and prevent sticking. Dust with flour as needed, but don’t overdo it, as too much flour can make the dough tough.
Using a Pasta Machine
A pasta machine makes rolling even easier. Start with the widest setting and feed the dough through. Fold it in half and repeat this process a few times to smooth and condition the dough. Gradually reduce the machine’s settings, one step at a time, rolling the dough thinner each time. Be sure to dust lightly with flour to avoid sticking. Continue until you reach your desired thinness.
Remember, thinner noodles cook faster and soak up sauces beautifully, so don’t be afraid to roll them extra thin for the best results!
Freezing Fresh Egg Noodles
Add a light layer of flour on a cookie sheet and lay the noodles flat on top. Freeze for one hour. Then, transfer the noodles to an airtight container or bag. Fresh egg noodles can be frozen for up to 3 months if stored properly in an airtight container or freezer bag. Be sure to remove as much air as possible to prevent freezer burn. Label the container or bag with the date so you can keep track of how long they’ve been frozen.
When cooking frozen noodles, you don’t need to thaw them—just drop them directly into boiling water and follow the cooking times as specified. When ready, cook frozen noodles for 8-10 minutes (or 2-3 minutes if fresh).
Homemade Egg Noodles
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 4 large egg yolks, room temperature
- 2 teaspoons kosher salt
- ¼ cup water, as needed
Instructions
- On a clean work surface, pile the flour into a mound. Make a well in the center of the flour and add the egg yolks and kosher salt into the well.
- Using a fork, gently whisk the egg yolks, gradually incorporating flour from the edges of the well into the mixture. Continue until the dough starts to form.
- Add water, a teaspoon at a time, as needed, to help the dough come together. Once the dough holds its shape, knead it by hand for about 10 minutes until smooth and elastic.
- Lightly flour your work surface and roll the dough out to a thickness of about ⅛ inch. If the dough begins to stick, gently lift it and dust the surface underneath with more flour.
- Using a pizza cutter or sharp knife, cut the dough in half widthwise. Then, cut each half into ¼-inch-wide strips lengthwise to form noodles. Gather the strips into small piles and let them rest for a few minutes.
This recipe was adapted from iamhomsteader.com’s recipe for Egg Noodles.
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