These egg noodles are incredibly versatile and can be served with a variety of sauces or in soups. They have a delightful chewy texture that sets them apart from store-bought options.
These go great with classic chicken noodle soup. To serve a large group or to have leftovers for several days, I double both recipes, and my family enjoys soup all week.
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Homemade Egg Noodles Recipe
Equipment
Pasta maker
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil optional
- Water as needed if my eggs are on the smaller side I usually add a tablespoon or two of water at the beginning
Instructions
- Mix the Dough: In a large bowl, combine flour and salt. Create a well in the center and add the eggs and olive oil. Mix until the dough forms. If the dough is too dry, add water a little at a time.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Let it rest: Cover dough and let rest for 30 minuts.
- Roll Out the Dough: Divide the dough into four equal pieces. Roll out each piece into thin sheets using a rolling pin or pasta machine.
- Cut the Noodles: Dust the rolled-out dough with flour to prevent sticking. Cut the sheets into your desired noodle shape, whether it’s fettuccine, tagliatelle, or something else.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook for 3-5 minutes until tender. Drain and serve with your favorite sauce.
Nutrition
Calories: 306kcalCarbohydrates: 48gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 123mgSodium: 339mgPotassium: 113mgFiber: 2gSugar: 0.3gVitamin A: 178IUCalcium: 28mgIron: 4mg
Tried this recipe?Let us know how it was!