Description
This homemade egg noodles recipe offers a simple and delicious way to make fresh pasta from scratch. With basic pantry ingredients and easy-to-follow steps, you can create tender, flavorful noodles perfect for soups, sauces, or as a side dish. The dough is kneaded, rested, rolled thin, cut into strips, and quickly cooked for a fresh pasta experience.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus extra for rolling
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 2-3 tablespoons water (as needed)
- 1 tablespoon olive oil (optional, for extra tenderness)
Instructions
- Make the Dough: In a large bowl, combine the flour and salt.
- Create a Well: Make a well in the center of the flour mixture and crack the eggs into it.
- Mix Eggs and Flour: Use a fork to gently beat the eggs, gradually incorporating the flour from the sides until dough starts to form.
- Knead the Dough: Transfer dough to a floured surface and knead by hand for 8-10 minutes until smooth and elastic.
- Adjust Consistency: If dough is too dry, add water one teaspoon at a time; if too sticky, sprinkle with flour.
- Rest the Dough: Cover the dough with plastic wrap or a clean towel and let rest for 30 minutes to relax the gluten.
- Divide Dough: Cut dough into 2 equal pieces for easier handling.
- Roll Out Dough: On a floured surface, roll each piece until about 1/8 inch thick; alternatively, use a pasta machine to roll gradually to desired thinness.
- Cut the Noodles: Fold the rolled dough loosely and slice into strips about 1/4 to 1/2 inch wide using a sharp knife.
- Flour the Noodles: Unfold strips and toss gently with flour to prevent sticking.
- Cook the Noodles: Bring a large pot of salted water to boil. Add noodles and cook for 2-4 minutes until they float and are tender.
- Serve: Drain noodles and serve with your favorite sauce, soup, or simply toss with butter and seasoning.
Notes
- Resting the dough is crucial for easier rolling and a tender texture.
- Use fresh eggs for the best flavor and color.
- Adjust water and flour amounts as needed depending on humidity and flour type.
- Fresh noodles cook much faster than dried pasta; watch them carefully to avoid overcooking.
- If not cooking immediately, you can dry the noodles on a rack or freeze them for later use.
