Homemade Egg Noodles
Simple, tender, and perfectly chewy homemade egg noodles made from scratch with just 4 pantry staples.[cite: 1]
Ingredients
- 2 large eggs Room temperature preferred[cite: 1]
- 3/4 tsp fine salt 4.5 g[cite: 1]
- 2 Tbsp whole milk 30 ml[cite: 1]
- 1.5 cups all-purpose flour 180 to 240 g, plus extra for dusting[cite: 1]
Instructions
- Crack the eggs into a mixing bowl, add the milk and fine salt, and whisk vigorously until the mixture is completely smooth and uniform in color.[cite: 1]
- Stir in exactly one cup of flour.[cite: 1] Gradually add the remaining flour a small spoonful at a time, stirring constantly until a slightly sticky dough ball forms.[cite: 1]
- Dump the dough onto a generously floured counter.[cite: 1] Knead the dough firmly for 3 to 5 minutes by folding and pushing it until it feels smooth and slightly elastic.[cite: 1]
- Cover the smooth dough ball with a clean kitchen towel and let it rest undisturbed for exactly ten minutes to relax the gluten.[cite: 1]
- Roll the rested dough out on a floured surface into a large, even sheet less than a quarter-inch thick.[cite: 1] Use a sharp knife or pizza cutter to slice the flattened dough into long strips.[cite: 1]
- Drop the fresh noodles into a large pot of rapidly boiling salted water.[cite: 1] Boil vigorously for 2 to 3 minutes until tender, then drain immediately in a colander.[cite: 1]
Notes
Make Ahead: Dry the noodles slightly on a clean towel for 30 minutes, then store in an airtight container in the fridge for up to three days.[cite: 1]
Freezing: Place slightly dried cut strips into a freezer bag, squeeze out excess air, and freeze for several months.[cite: 1] Do not thaw before cooking; drop frozen noodles straight into boiling water.[cite: 1]
Freezing: Place slightly dried cut strips into a freezer bag, squeeze out excess air, and freeze for several months.[cite: 1] Do not thaw before cooking; drop frozen noodles straight into boiling water.[cite: 1]