Description
Making homemade egg noodles is a simple and rewarding process that produces fresh, tender pasta from basic ingredients. These noodles can be customized in thickness and shape, perfect for soups, stir-fries, or hearty sauces, bringing rich texture and flavor to your meals.
Ingredients
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon water (more if needed)
Instructions
- On a clean surface or in a bowl, make a mound with the flour and sprinkle in the salt.
- Make a well in the center and crack in the eggs.
- Gradually mix the flour into the eggs with a fork, adding a little water if the dough feels too dry.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Cover the dough and let it rest for 30 minutes to relax the gluten.
- Roll the dough out thinly, dusting with flour to prevent sticking.
- Cut the dough into strips or shapes you prefer.
- Let the cut noodles dry for 20-30 minutes before cooking.
- Boil the noodles in salted water or broth for 2-4 minutes until tender, then drain and serve.
Notes
Optional: Add a pinch of nutmeg or dried herbs like thyme to the dough for extra flavor.
Whole wheat or gluten-free flour can be used but may change texture.
Store dried noodles in an airtight container in the freezer for up to 3 months.
Reheat leftover cooked noodles gently with a splash of water or broth to keep moist.
If dough is sticky, add more flour; if dry, add more water gradually.
For egg-free noodles, substitute eggs with 1/4 cup water plus 2 tablespoons oil or commercial egg replacer.
- Prep Time: 40 minutes
- Cook Time: 2-4 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 210
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
