I love homemade egg noodles. There’s just something so comforting to them – from the process to make them that feels very old-worldy to the substantial taste and bite of each noodle.
The process isn’t really as bad as you’d think and the results are so worth the extra effort. But even still, I don’t make them nearly enough, much to the dismay of my husband. I’m hoping to incorporate them a lot more in main dishes, side dishes and soups over the next few months. Definitely comfort food at its finest!
A little hint about making homemade noodles – make them on a cutting board. Clean up is so much easier than when they are made in a bowl!
Homemade Egg Noodles
- 2 c. flour
- 1 t. salt
- 2 eggs
- 1 egg yolk
- 1 T. cold water + 1 – 2 additional tablespoons of water, as needed
1. Dump flour onto a cutting board or other clean, flat surface. Sprinkle salt over flour.
2. Make a well in the center of the flour mound. In a small bowl, whisk together eggs, egg yolk and 1 tablespoon cold water. Pour into the well.
3. Working from the outside in, cut the flour into the egg mixture until it’s completely incorporated and all the dough is moistened.
4. With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don’t add too much though. You want the dough to be stiff and not sticky. (You can do this up to a day ahead of when you need the noodles. Just wrap the ball in a clean towel or plastic wrap and refrigerate until needed.)
5. On a floured surface, roll out the dough to desired consistency. (I like a medium-thickness to my noodles usually.) Cut the dough into desired shapes or sizes.
6. Add the noodles to a large pot of boiling, salted water and cook until the noodles are desired consistency. Medium thickness noodles will take about 5 to 7 minutes. Taste one to decide when they are done to your liking.
Here’s how I used these noodles in our dinner. I actually cooked them right along with everything else. I’ll share the recipe tomorrow night.