Homemade Egg Noodles
Homemade Egg Noodles
Ingredients:
ingredients:
2 Tablespoons Cold Butter
½ cups Cold Milk
2 whole Eggs, Whipped
½ teaspoons Kosher Salt
2-½ cups All-purpose FlourDirections:
1. Chill the bowl of your mixer for 5-10 minutes.
2. Place butter, milk and eggs in your mixer bowl and mix with the paddle attachment. (if you don't have a stand mixer, use a wire whisk in a metal bowl)
3. Slowly add salt and flour just until incorporated.
4. Flour a large surface and turn the dough out.
5. Knead thoroughly until a smooth ball forms.
6. With a floured rolling pin, roll out the dough to the desired thickness. I wanted mine a little thicker for my soup but I'm sure they would be wonderful rolled out a little thinner. Just ensure that the dough is the same thickness all around so that your noodles cook evenly
7. Cut with a knife or pizza cutter, toss in extra flour and let air-dry for at least an hour.
8. Cook noodles in salted, boiling water for 7-8 minutes or until they reached the desired consistency.
Why is there no way to save this to the Recipe box or to print this recipe.
Cassie replied: — April 30th, 2014 @ 12:52 pm
I had never added the recipe format to this post. It’s there now.
Why is there no way to save this to the recipe box or to print this recipe
How long does these keep before you have to cook them?
Can these be frozen? If so how?
Cassie replied: — November 12th, 2015 @ 8:09 am
I have never tried to freeze them, I ususally make them when I’m ready to drop them into soup. If you would like to try freezing them, I would do so after they are cut into strips. Lay them in one layer on a large cookie sheet and then freeze until frozen. Then store in an freezer-friendly airtight container, or freezer bag. Enjoy!