Does the idea of homemade egg noodles at home sound intimidating? I’ll admit, I had the same feelings at first. But this recipe is literally so easy, just need a bit of time to plan ahead.
I actually learned this recipe early in our marriage from the farmer husband. Ben learned from his grandmother and taught me the same method (selfishly, I think, he loves these egg noodles in our Beef and Noodles recipe!). I probably would have stumbled into learning to make them eventually, but that was a sweet way to learn, initially.
Gather the supplies
- Glass bowl
- Wooden spoon
- Rolling pin
- A surface to roll out the dough (I use a silicone counter top mat)
- Something to cut the noodles (I use a metal dough scraper)
- Metal rack
- Tea towel
Ingredients:
- All purpose flour
- Egg(s)
- Salt and pepper
The Method
To me, this recipe is more of an art than a science. So bear with me on the explantion.
I start with 1 cup of flour and 1 egg, and roughly a 1/4 teaspoon of salt and pepper.
Mixing this initially with a spoon, then finishing off with floured hands, I end with a very firm dough. It should not be crumbly.
Sometimes, depending on the size of my egg (young chickens lay smaller eggs…) and the humidity in the atmosphere, I may need to add another small egg or add some flour to achieve the appropriate dough.
I think in the picture below, you will be able to appreciate how firm the dough is. It should take some effort to roll it out, as well.
Divide the dough into two balls makes it easier to work with, in my opinion. Then, roll the dough out to about an 1/8th inch thickness. Copious amount of flour! Nothing should be sticking.
Next, I use a metal dough scraper to cut the noodles in about 3/8th by 2 inch noodles. No fancy noodle machine required! I like to keep things rustic around here. You could also use a pizza cutter, depending on the surface. I don’t want to cut my mat! I have also seen specially made rolling pins for cutting noodles. I’m not that spify.
Then, I use the metal dough scraper to toss the noodles together, making sure every angle is coated in flour. Again, nothing should be sticking together.
Once all the dough is processed into noodles, they are spread out evenly and elevated on a metal rack.
Cover with a tea towel and let them dry for a few hours prior to cooking! Done! I have also used these noodles right away, but I do think they cook up into a better texture if dried prior.
Cooking your homemade egg noodles at home
When it comes time to cook, regardless of the recipe, the key is that the liquid is already boiling. Add the noodles in a handful at a time (including all the extra flour) and stir. Allow the liquid to return to a boil (if it’s lost) between each addition. This way, you won’t end up with any clumps of noodles. Then you’d have more of a dumpling situation on your hands.
Noodles should be added in the last 20 minutes of the soup/stew prep. Allow them to cook for that last amount of time and stir frequently. They will stick to the bottom if left to their own devices!
And enjoy! I use these homemade egg noodles most often for Beef and Noodles, but also routinely in Creamy Chicken Noodle Soup!
