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!
Homemade Egg Noodles
Yield: 6 to 8 servings
Total Time: 2 hours and 30 minutes
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
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
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