Description
This Homemade Egg Noodles recipe offers a simple and traditional way to make fresh pasta at home using basic pantry ingredients. These noodles are tender, easy to prepare, and perfect for soups, stroganoff, or served simply with butter. The dough is enriched with eggs and butter, yielding a rich flavor and silky texture that pairs beautifully with a variety of dishes.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ¼ cup milk
- 1 tablespoon butter (melted)
Instructions
- Mixing the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs, milk, and melted butter. Using a fork or your hands, gradually mix the flour into the wet ingredients until a shaggy dough forms.
- Kneading: Turn the dough out onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes at room temperature to relax the gluten.
- Rolling the Dough: After resting, divide the dough into two portions for easier handling. Roll each piece out on a floured surface to about â…›-inch thickness or thinner depending on your preference for noodle thickness.
- Cutting the Noodles: Using a sharp knife or pizza cutter, slice the rolled dough into strips about ¼ inch wide or to your desired noodle width.
- Cooking Fresh Noodles: Boil the fresh noodles in salted water for 3–5 minutes or until tender, then drain and serve as desired.
- Storing Noodles: To store, let noodles dry on a floured surface or drying rack for 1–2 hours. Refrigerate for up to 2 days or freeze for up to 2 months in an airtight container.
Notes
- These noodles work wonderfully in soups, stroganoff, or simply tossed with butter and herbs.
- For a richer dough, substitute 2 whole eggs with 3 egg yolks and 1 whole egg for an even silkier texture.
- Ensure the dough is rested properly to make rolling and cutting easier and to improve texture.
- Fresh noodles cook quickly, so keep an eye on them to avoid overcooking.
