Homemade Egg Noodles

Homemade Egg Noodles

Who doesn’t love homemade noodles? I know I do. Let’s be honest, if you went to dinner and the host told you the pasta was homemade, you would be super impressed. 

Making homemade noodles sounds hella scary, but it’s actually hella easy. I won’t lie, rolling it out will give you a mini arm workout, but who doesn’t need that!? Making pasta is really one of the easiest recipes you can make. It’s pretty much fool proof and you can make it with a stand mixer or a bowl and your hands.

So, how do you make this homemade pasta? 

Start with some flour in a bowl. I don’t really measure, but if I had to guess it would be about 2.5 cups. Toss in some salt (1-2 tsp) and give it a quick stir. 

Next, grab a separate bowl and beat 3 eggs. Make a well in your flour and pour the eggs in with about 1/4 cup water.

Mix it. If it is crumbly, add water. If it’s too wet, add flour. In the end you want it to look like a ball of soft play dough. Kneed your dough for 10 mins by hand or 5 mins with stand mixer. 

Turn it out onto a floured surface, and roll it out with a rolling pin. I divide mine into two sections because my space is small. 

Rolling it out will take some effort. It is going to snap back, but keep rolling. Your thickness will depend on your taste. I personally like to roll mine out about 1/16 to 1/8 of an inch. The thicker you roll them, the longer it will take them to cook. Also keep in mind, that they will get thicker when you cook them. However, rolling them too thin will make them fall apart while cooking. 

Once you are satisfied with the thickness, cut them.

Next, toss them with some flour and lay them out to dry, or put them on a pasta hanger. If you are using them right away, toss them into boiling soup broth or water (for buttered noodles, etc.).

Once you master this recipe, you can use it to make pretty much any kind of pasta by just cutting it to the shape you want/need. Manicotti, lasagna, ravoli, spaghetti… the list goes on. Some pasta shapes will require special tools for shaping, but your basic pastas can be made with this.

Because you use so much flour for rolling out and drying, these will usually thicken your soup, so you probably won’t need to thicken the broth. 

That’s it. Simple. My 10 year old daughter can make these noodles, so that shows how simple they are. 

You can also freeze these. Make a larger batch, follow the same steps and then lay them individually on a parchment paper covered baking sheet. Let them sit in the freezer until mostly frozen, then toss into a zipper bag with a little extra flour. Use frozen when you are ready. 

Try them out and let us know how they work. I promise once you try homemade noodles, you won’t want store bought anymore. Although, no judgement if you still use store bought – I do still. 

Happy noodling!



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