Description
These homemade egg noodles are perfect in any pasta dish, noodle soup, or just plain with some butter and cheese. Thanks to a secret ingredient, they have more flavor than any noodles you’ll find in the store.
Ingredients
Scale
- 2 cups all purpose flour
- 1 egg, plus 3 egg yolks
- 2 teaspoons dry chicken bouillon, or kosher salt
- 1/4 – 1/3 cup water
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment mix the flour, whole egg, egg yolks, and bouillon (or salt) until combined and the mixture resembles coarse crumbs.
- With the mixer on medium-low speed, add in water, one tablespoon at a time only until the mixture forms a ball. Dough will be on the dry side, this is ok.
- Replace the paddle attachment with the dough hook attachment and turn mixer onto medium speed, kneading the dough for 10 minutes, until smooth and elastic. Cover the dough and let it rest for 10 minutes. Alternately, you can knead the dough by hand for 10 minutes.
- Divide the dough into 4, equal pieces. On a lightly floured surface roll one portion at a time using a rolling pin (keeping the other pieces covered) into a rectangle, as thin as you can. Rectangle will be approximately 9×16.
- Using a pizza cutter, or knife cut into long strips, approximately 1/4″ wide. You can now, cut the noodles to the length you like.
- Allow the noodles to dry at room temperature for 2-3 hours (see note). You can let them dry on parchment paper, or a cooling rack.
- When they’re dry, add them to a large pot of boiling water and boil for 12-13 minutes.
- Drain and serve.
Notes
I add chicken bouillon to my egg noodles for extra flavor. You can use salt instead if you prefer.
You can boil the noodles fresh, instead of drying them. Just add them to boiling water and coil for 3-5 minutes, until they float.
We enjoy these with butter and parmesan cheese, for a simple meal.
Nutrition
- Serving Size:
- Calories: 287
- Sugar: 0.3 g
- Sodium: 35.9 mg
- Fat: 5.2 g
- Carbohydrates: 48.2 g
- Protein: 10.1 g
- Cholesterol: 184.8 mg
