These fluffy cloud-like noodles are easy to make and taste absolutely amazing. With simple tips and tricks, you’ll be rolling out thin and pliable dough in no time!
Making Homemade Egg Noodles has never been easier! With just a few basic ingredients and some simple techniques, you can create these delicious egg noodles that are perfect for soups, stews, or tossed in a buttery sauce. This recipe includes tips on flour sifting, using room-temperature eggs and milk, achieving the right thickness and texture of the dough, and even freezing for later use. Plus, we’ll explore some variations to suit your personal taste preferences. Get ready to impress your family and friends with these Homemade Egg Noodles!
- 1 large egg, room temperature, beaten
- ½ teaspoon kosher salt
- 2 tablespoons whole milk, room temperature
- 1 cup all-purpose flour, sifted
- In a mixing bowl, combine the beaten egg, kosher salt, and whole milk. Stir in the sifted flour until the dough mostly comes together.
- Lightly flour a clean work surface and transfer the dough onto it. Form the dough into a ball and knead for 5-10 minutes, or until the ingredients are fully incorporated and the dough is pliable.
- Roll out the dough to a thickness of ⅛-inch, ensuring it doesn’t stick to the surface. If needed, gently lift the dough and add more flour underneath to prevent sticking.
- Using a pizza cutter, cut the dough in half widthwise and then into strips lengthwise, making the strips about ¼-inch thick. Create little piles of noodles and let them sit for a few minutes.
- Bring a pot of water to a boil and drop the noodles into the boiling water. Cook for about 3 minutes, or until they are tender and cooked through.
- Drain the noodles and use them in your favorite dish, such as tossing them in a butter sauce with parmesan or adding them to soups or stews. Enjoy the deliciousness of your homemade egg noodles!
- Sift the flour at least twice for easier handling of the dough.
- Use room-temperature eggs and milk for better dough consistency.
- Roll out the dough thin enough to read through, as it will double in size when cooked.
- Adjust the dough texture by adding an extra egg yolk or more flour as needed.
- Freeze fresh egg noodles by flouring them well, laying them flat on a cookie sheet in the freezer for an hour, and then transferring them to an airtight container or bag labeled with the date.
- Experiment with different variations, such as using only egg yolks, adding oil instead of milk, or adding baking powder, to find your preferred taste and texture.
So, go ahead and try making these Homemade Egg Noodles and impress your loved ones with your culinary skills!