Homemade Egg Noodles – Cookies and Cups


This Homemade Egg Noodles recipe is a family favorite. They’re the perfect texture, kind of a cross between a dumpling and pasta…and they work perfect in soups, with a sauce, or just with butter and cheese. I use a simple trick in my noodles to add a little extra flavor!

I certainly don’t know about your family, but if I served pasta with butter and cheese every night there would be no complaints. I mean, if I served a menu of buttered noodles, chicken tenders, and mac and cheese exclusively, I am quite positive my kids would think they hit the dinner lotto. It’s a kid thing for sure, but it’s also a comfort food thing.

And today we’re taking comfort food to the most OBVIOUS place possible. Egg Noodles.

I mean, the texture, the flavor, the CARBS.

MY OTHER RECIPES

Certainly, packaged egg noodles are fine. But if you haven’t ever made homemade egg noodles, you are really missing out. Get out your happy pants and put on some Netflix. We’re getting cozy.

Homemade Egg Noodles


Homemade pasta is one of those foods that, sure, homemade is totally better….but it’s not an everyday thing for me. AND I don’t have a pasta maker. If you do, you can absolutely use it for this, but you totally don’t need it. That’s the beauty of this recipe…you need ZERO fancy tools. I did use my stand mixer to knead the dough, but that’s just because I’m lazy.

The beauty of these egg noodles is that they’re rustic…they might not all be exactly the same shape or exact thickness…it’s ok…promise.

Oh, and I mentioned I use a secret to add flavor to my noodles…yep! I add chicken bouillon instead of salt into the dough to boost the flavor. I think it’s pretty genius!

You just mix your ingredients together to form a coarse crumb…

Homemade Egg Noodles

Add in some water to get a scraggly dough…

Homemade Egg Noodles

Knead the heck out of it for 10-ish minutes (I use a dough hook) until it’s smooth and elastic…

Homemade Egg Noodles

Let it rest and then roll it out SUPER thin.

Homemade Egg Noodles

Cut it into whatever shape you want, really. We always do strips…whatever length we’re feeling…usually about 1/4- wide and 4- inches long.

Homemade Egg Noodles

I let mine dry for a few hours…

Homemade Egg Noodles

The just boil them up like regular pasta!

Homemade Egg Noodles

You don’t HAVE to dry the noodles, though, you can just throw them right into a big pot of boiling water if you choose.

BUT I do let them dry because I find them to stick together less when cooking. AND if I plan on using them at another time I let them dry completely before storing them. You can store these after they’re completely dried in the fridge for 2-3 days OR freeze them for 2 months.

Homemade Egg Noodles

My kids beg for these…and making homemade noodles is a pretty cool thing to do!

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Homemade Egg Noodles

  • Author: Shelly
  • Prep Time: 3 hours
  • Cook Time: 12 minutes
  • Total Time: 3 hours 12 minutes
  • Yield: 14 ounces, serves 4

Description

Soft, delicious, and perfect cozy food.


Ingredients

  • 2 cups all purpose flour
  • 1 egg, plus 3 egg yolks
  • 2 teaspoons dry chicken bouillon, or kosher salt
  • 1/4 – 1/3 cup water

 


Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment mix the flour, whole egg, egg yolks, and bouillon (or salt) until combined and the mixture resembles coarse crumbs.
  2. With the mixer on medium-low speed, add in water, one tablespoon at a time only until the mixture forms a ball. Dough will be on the dry side, this is ok.
  3. Replace the paddle attachment with the dough hook attachment and turn mixer onto medium speed, kneading the dough for 10 minutes, until smooth and elastic. Cover the dough and let it rest for 10 minutes. Alternately, you can knead the dough by hand for 10 minutes.
  4. Divide the dough into 4, equal pieces. On a lightly floured surface roll one portion at a time using a rolling pin (keeping the other pieces covered) into a rectangle, as thin as you can. Rectangle will be approximately 9×16.
  5. Using a pizza cutter, or knife cut into long strips, approximately 1/4″ wide. You can now, cut the noodles to the length you like.
  6. Allow the noodles to dry at room temperature for 2-3 hours (see note). You can let them dry on parchment paper, or a cooling rack.
  7. When they’re dry, add them to a large pot of boiling water and boil for 12-13 minutes.
  8. Drain and serve.

Notes

I add chicken bouillon to my egg noodles for extra flavor. You can use salt instead if you prefer.

You can boil the noodles fresh, instead of drying them. Just add them to boiling water and coil for 3-5 minutes, until they float.

We enjoy these with butter and parmesan cheese, for a simple meal.



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