Homemade Egg Noodles
Noodles for Chicken Noodle Soup - if need an easy recipe for some homemade egg yolk noodles to use in your favorite recipe - this one is perfect!
Ingredients
- 2 cups all-purpose flour more for dusting
- 1/2 teaspoon kosher salt
- 2 egg yolks + 1 egg
- 1/4 cup water room temp
- 1 teaspoon extra virgin olive oil
Instructions
- Whisk together 1 3/4 cup flour and 1/2 teaspoon kosher salt in a medium bowl.
- In another medium mixing bowl, add eggs and whisk. Add water and oil and whisk once more.
- Pour out the flour mixture on to a clean surface and create a well. Pour egg mixture in the middle. Slowly use a fork to mix the egg and flour together until it is combined.
- Knead the dough, using the remaining 1/4 cup flour (use more, if needed) for approx. 5-10 minutes. Let rest 10 minutes.
- Divide the dough ball into 4 equal parts. Taking a portion at a time, roll out on floured surface until thin with a rolling pin. Cut into 1-2 inch strips. Place on wire rack until use.
- Cooking in soup: add to your favorite soup (while simmering) for 3-7 minutes or until al dente. How long they need to cook will depend upon how thick they are. The noodle shown were a bit on the thick side and took 5-6 minutes to fully cook.
- Cooking in water: to cook the egg noodles by themselves, simply add them in to a pot of boiling water and let them cook for about 3-5 minutes or until al dente.
Notes
- Storage (in soup): we stored these noodles in our Homemade Chicken Noodle Soup and they retained their consistency perfectly (and reheated well).
- Storage (uncooked): let dry in a single layer and then place in an airtight container in the refrigerator for approx. 3 days. To freeze: place dried noodles in a freezer-safe container (labeled) and store in the freezer for approximately 3 months.
- Gluten-Free: we have not yet tested this recipe using a 1-to-1 gluten-free flour, but will add a Note when we do!
Did you make this recipe?Tag @thewoodenskillet on Instagram!
