Homemade Egg Noodles

Thursday, February 3, 2011

Posted by Cassie / 6 comments » / Main Dishes, Pasta, Tips and Tools

Like many people in the Kansas City area, I was snowed in on Tuesday due to the blizzard (AKA Snowmageddon; Snowpocalypse, SnowMG; etc.). I have a hard time sitting still for long periods of time so after only a little while I was going stir crazy! It was a cold, blizzardy (is that a word?) day and I was craving some comfort food. So, out came my stand mixer for a little fun. I remember making homemade noodles with my grandma, great-grandma and my mom but I don’t remember them ever being this easy! And not to mention, I had all five ingredients on hand! They were so delicious and even better for lunch the second day!

Print Recipe

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 Flour

Directions:

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.

Posted by Cassie on February 3, 2011

6 Comments »

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6 Responses to “Homemade Egg Noodles”

#
Jercro — April 30, 2014 @ 12:49 pm
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.
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Jercro — April 30, 2014 @ 12:52 pm

Why is there no way to save this to the recipe box or to print this recipe
#
D — February 2, 2015 @ 6:38 pm

How long does these keep before you have to cook them?
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Cathy — November 12, 2015 @ 8:02 am
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!