Thursday, February 3, 2011

Homemade Egg Noodles

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!

PrintPrint 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”

  1. #
    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 — April 30, 2014 @ 12:52 pm

      I had never added the recipe format to this post. It’s there now.

  2. #
    Jercro — April 30, 2014 @ 12:52 pm

    Why is there no way to save this to the recipe box or to print this recipe

  3. #
    D — February 2, 2015 @ 6:38 pm

    How long does these keep before you have to cook them?

  4. #
    Cathy — November 12, 2015 @ 8:02 am

    Can these be frozen? If so how?

    • #
      Cassie — November 12, 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!

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