Description
This Homemade Egg Noodles recipe produces tender, fresh noodles made from simple ingredients like flour, eggs, milk, and butter. Perfect for soups, stir-fries, or as a base for your favorite pasta dishes, these egg noodles are rolled out thin and cut into strips. The dough is kneaded to achieve an elastic texture, rested for ease of rolling, and then either cooked immediately or dried for later use.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs
- 1/4 cup milk
- 1 tbsp melted butter
Instructions
- Make the Dough: Combine flour and salt in a mixing bowl. Create a well in the center and add the eggs, milk, and melted butter. Mix together until it forms a shaggy dough.
- Knead the Dough: Transfer the dough to a floured surface and knead vigorously for 8-10 minutes until the dough is smooth and elastic. Cover the dough and allow it to rest for 20 to 30 minutes to relax the gluten.
- Roll Out the Dough: Divide the rested dough into two equal portions. Roll each piece out on a floured surface into thin sheets approximately 1/8-inch thick.
- Cut the Noodles: Using a sharp knife or pasta cutter, slice the rolled dough into the desired noodle shapes and widths.
- Dry (Optional): If not cooking immediately, allow the cut noodles to dry on a floured surface for 1 to 2 hours. This step helps preserve the noodles for future use.
- Cook the Noodles: Boil the noodles in salted water or broth for 2 to 4 minutes until tender. Drain thoroughly and serve as desired.
Notes
- Resting the dough is essential for easier rolling and better texture.
- Drying the noodles is optional but recommended if you want to store them or use later.
- Adjust slicing thickness to your preference for pasta texture.
- Use salted boiling water to add flavor to the noodles while cooking.
- Fresh noodles cook faster than dried ones, so watch closely to avoid overcooking.
