Homemade Egg Noodles Recipe
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
- ½ teaspoon kosher salt
- 2 egg yolks
- 1 whole egg
- ¼ cup water room temperature
- 1 teaspoon extra virgin olive oil
Instructions
- Dry Ingredients: Whisk together 1 ¾ cup flour and ½ teaspoon kosher salt in a medium bowl.
- Wet Ingredients: In another medium mixing bowl, whisk 2 egg yolks & 1 whole egg. Add ¼ cup water and 1 teaspoon extra virgin olive oil and whisk once more.
- Combine: 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.
- Roll + Cut: Divide the dough ball into 4 equal parts. Taking one 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!
Nutrition
Calories: 112kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 55mg | Sodium: 125mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 76IU | Calcium: 11mg | Iron: 1mg
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