Description
This Homemade Egg Noodles recipe offers a simple and traditional way to make fresh pasta from scratch using basic pantry ingredients. The dough is mixed, kneaded until smooth, rolled out thin, cut into noodles, and then boiled to perfection. Ideal for soups, stir-fries, or as a side dish, these egg noodles are tender, flavorful, and satisfying.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup milk
- 1 tbsp melted butter
Instructions
- Make the Dough: Combine the flour and salt in a large mixing bowl. Create a well in the center and add the eggs, milk, and melted butter. Stir the ingredients together until a shaggy dough starts to form.
- Knead the Dough: Transfer the dough onto a floured surface. Knead it vigorously for 8 to 10 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth or plastic wrap and let it rest for 20 to 30 minutes to relax the gluten.
- Roll Out the Dough: Divide the rested dough into two equal portions. Roll each piece out on a floured surface to a thin sheet approximately 1/8 inch thick, ensuring even thickness throughout.
- Cut the Noodles: Using a sharp knife or pasta cutter, slice the rolled dough sheet into noodles of your preferred shape and width.
- Dry (Optional): If you are not cooking the noodles immediately, place them on a floured surface and allow them to dry for 1 to 2 hours. This helps the noodles hold their shape during cooking.
- Cook the Noodles: Bring a large pot of salted water or broth to a boil. Add the fresh noodles and cook for 2 to 4 minutes until tender but still firm to the bite. Drain the noodles thoroughly before serving.
Notes
- Resting the dough is crucial for easy rolling and better texture.
- You can substitute milk with water for a dairy-free version.
- Store dried noodles in an airtight container for up to a week.
- Fresh noodles cook quickly; watch them closely to avoid overcooking.
- Add herbs or spices to the dough for additional flavor variations.
