Homemade Egg Noodles are made up of just 3 ingredients and require no special equipment. These rich and tender handmade noodles are the perfect cozy addition to your meal. Enjoy them in soup, under creamy dishes, or on their own with butter.
Keyword: Homemade Egg Noodles
Author: Garnish and Glaze
1 1/2cupall-purpose flour
Beat the eggs and salt together. Mix in the flour a little at a time, adding until it forms a soft ball. (You likely will not need to use all the flour for the dough. Use what is left for rolling it out.)
Knead the dough with your hands a couple times until smooth. Cut dough in half and set one half aside.
Dust the work surface with flour and begin to roll out the dough, turning and flipping often so it doesn't stick. Roll out into a rectangle that is between ⅛” and 1/16” thick.
Place dough on a tea towel (lint free) or cooling rack and let it dry out slightly (about 45-60 minutes). Repeat with remaining dough.
Once dry to the touch but still pliable, dust the surface of the dough with more flour. Gently and loosely roll the dough long end to long end to form a log. .
Make 1/4 inch wide (or desired width) cuts and then unroll. Lay out on a tea towel or cooling rack and let them dry out completely or cook fresh. Store dried noodles in an airtight container
Bring a large pot of water to a boil and then add 1 tablespoon salt.
Cook noodles until al dente. Fresh noodles will take between 3-5 minutes and dried noodles 8-12 minutes. (Time varies based on the thickness of your noodles so be sure to test them.)*
If you are cooking the noodles in a soup, I recommend taking the pot off the element just before they reach al dente. Since you are not removing them from the hot liquid, there will be carry over cooking while the soup is cooling and the noodles will continue to soften. Taking them off a little early will prevent them from getting mushy.