Homemade Egg Noodles

Making your own egg noodles from scratch is so much easier than you may think. Fresh pasta always taste so much better than the store-bought varieties. By adding some fresh homemade noodles you can take your homemade soups from great to spectacular. If you prefer, you can replace some of the all-purpose flour with whole wheat flour. Many times I make them with half all-purpose and half whole wheat flour. You will notice a difference in the texture if you substitute with whole wheat flour, but they will still be delicious. When you are rolling out each piece of dough, keep in mind that the noodles will get thicker as they cook, so you want the rolled-out dough to be fairly thin. There are two simple ways to cut the noodles into strips after they are rolled into a rectangle: roll them up and slice or cut into straight strips. I find that cutting them into straight strips using a pizza cutter the easiest way. Once you have cut all of your pasta into the desired shapes, allow them to air dry on a wire rack. When the noodles are dry, you can break them into smaller pieces if desired. Freshly made noodles take only a few minutes to cook, so make sure you test them for doneness earlier than you would think. Cooking times will vary on the size and thickness of the noodles. My favorite recipes to use these homemade noodles in are my Quick and Easy Chicken Noodle Soup and Steak Tips with Peppered Mushroom Gravy. Once you make your own noodles from scratch I promise you won’t ever go back to store-bought pasta again! :D

 

Homemade Egg Noodles

Yield: 6 to 8 servings

Total Time: 2 hours and 30 minutes

Ingredients:

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour and salt. Add the beaten egg, milk, and butter. Remove the paddle attachment and replace with the dough hook. Knead dough until smooth, about 5 minutes. Turn out onto a lightly floured surface and cover with a clean kitchen towel. Let rest 10 minutes.
Divide dough into 4 equal pieces and roll each piece out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. (a pizza cutter works really well to cut them into strips)
Place on a wire rack and allow to air dry, at least 2 hours. When the noodle are dry you can break the dry noodle into smaller pieces if desired.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Source: adapted from allrecipes.com

One Year Ago: Tortilla Soup 

24 Responses to “Homemade Egg Noodles”

  1. Pingback: Quick and Easy Chicken Noodle Soup | Sweet Pea's Kitchen

  2. Pingback: Steak Tips with Peppered Mushroom Gravy | Sweet Pea's Kitchen

  3. #
    3
    Becca @ Amuse Your Bouche — February 24, 2012 @ 4:03 pm

    This sounds so easy :) I need to get myself a mixer! Do you reckon I could mix and knead it by hand, or does it need more effort than my poor arms could bear? :P

  4. #
    4
    Michele — February 24, 2012 @ 4:06 pm

    I can’t wait to try making these!

  5. #
    5
    thekalechronicles — February 24, 2012 @ 4:37 pm

    We make our noodles without a mixer and usually dry the sheets whole and then cut them after they are dry. For more on this variation read http://thekalechronicles.com/…/thanksgiving-leftovers-grandma-c-s-turkey-..

  6. #
    6
    schadah — February 24, 2012 @ 4:51 pm

    i am so loving this. I’m going to try this tomorrow for dinner. Thank you :)

  7. #
    7
    Cindy Minchen Harrell — February 24, 2012 @ 5:21 pm

    I am soo gonna try this!!! I have got so many ideas going threw my head already. Have you ever tried making squares out of them and stuffing them with stuff. Will let you know if I get anything interesting..

  8. #
    8
    NaDell — February 24, 2012 @ 5:56 pm

    I just barely started making homemade pasta this year. I still don’t use it for everything, but it’s a great treat once in a while.
    I have found that when the dough is raw still it sinks to the bottom of the pan and floats to the top when it is cooked just right. =)

  9. #
    9
    ChgoJohn — February 24, 2012 @ 6:14 pm

    Always a good thing to learn another pasta dough recipe. Thanks for sharing.

  10. #
    10
    Just A Smidgen — February 24, 2012 @ 7:51 pm

    It looks like it would be so fun to run the pizza cutter through the dough… and so much tastier than store-bought!

  11. #
    11
    Chica Andaluza — February 24, 2012 @ 9:28 pm

    A new pasta recipe for me with the butter and milk – am intrigued!

  12. #
    12
    kat — February 25, 2012 @ 3:55 am

    Oooh perfect! We just got a pasta machine so this is perfect! Thanks for the recipe :)

  13. Pingback: Hearty Chicken Noodle Soup | Sweet Pea's Kitchen

  14. #
    13
    Rufus' Food and Spirits Guide — February 25, 2012 @ 11:07 am

    I have to try this!

  15. #
    14
    Summit10 — February 25, 2012 @ 2:08 pm

    this is actually a kitchen must, you can provide your own food straight away. I miss watching Jamie Oliver, he can do so much with his garden, utensils and skills in the comfort of his own home! Cheers Christina :)

  16. #
    15
    tryityoumightlikeit — February 26, 2012 @ 8:01 am

    My neighbor recently made homemade pasta and shared some with us. It was so good that the kids keep asking for it. I would love to try it on my own sometime. It’s good to know that I don’t necessarily need special equipment.

  17. #
    16
    Judy@Savoring Today — February 26, 2012 @ 9:37 am

    I grew up with my mom making egg noodles and loved them so much I would request it for my birthday dinner. It is a Thanksgiving staple for us, the broth from cooking in stock becomes our gravy for potatoes (yes, it’s the starchiest meal we eat all year!). For us, they have become tradition, a piece of family food history–comfort food like non other. :)

  18. #
    17
    freshandfoodie — February 26, 2012 @ 9:59 am

    These look perfect. Great job!

  19. #
    18
    Dana — March 4, 2012 @ 9:50 am

    Can one substitute Whole Wheat Flour?

    • Christina replied: — March 7th, 2012 @ 6:16 pm

      You will notice a difference in the texture if you substitute with whole wheat flour, but they will still be delicious. :)

  20. #
    19
    Michelle — March 8, 2012 @ 12:38 pm

    Would it be alright if I cooked the noodles right after making them instead of letting them dry first? If that is alright, how long would I cook them for?

    • Christina replied: — March 27th, 2012 @ 9:06 pm

      Michelle,
      Every time I make pasta I always let it dry before I cook it, however, if you are in a hurry you can use them fresh without drying. If you give them a try I would love to hear how they turn out for you! :)

  21. #
    20
    nmetzler — April 25, 2012 @ 12:22 pm

    Love this! Will have to try it. :)

  22. #
    21
    Tami — February 17, 2013 @ 1:50 pm

    Tried this recipe a few weeks ago…never have made ANY type of noodle/pasta from scratch before. These were fantastic! Yes, I need to perfect my noodle making skills…but taste is what counts. I did not use my mixer (hubby bought me the grand daddy KA and it is too big for many of my uses), did totally by hand the old fashioned way. Hey, back in the day my mother nor my grandmother had all these fancy smancy gadgets to use. I must say, I FEARED making these! Oh how silly I was! So, SO SIMPLE! I cooked in an herb chicken broth, then made a butter/ fresh garlic/vermouth sauce to dredge them in…served with crab cakes and veggie. YUM! Oh and BTW, I used my wood laundry drying rack fit with a flour sack cloth to dry them (strips). Never will buy bagged noodles again… THANK YOU!

Leave a Comment