Homemade egg noodles

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make homemade egg noodles? Prepare your food. This recipe has very simple proportions - for every 100 grams of flour, take one egg and a little salt, a pinch. You can use just the yolks instead of whole eggs, but I prefer to use whole eggs.

2. STEP 2

   

   Wash the eggs, dry them and beat them into a deep bowl. Add salt and beat the eggs with a fork. It’s enough to simply mix the yolks with the whites, so no mixers are needed here.

3. STEP 3

   

   Start sifting flour into the eggs in portions. Please note that you may need more or less flour.

4. STEP 4

   

   After each serving, stir it, first it will be convenient to do this with a fork. Then, with each portion, the dough will become thicker.

5. STEP 5

   

   When all the flour has been added, start kneading with your hands. In general, noodles can be made both in a bread machine and in a planetary mixer. I love working with my hands.

6. STEP 6

   

   When all the flour is mixed into the dough, transfer it to the table and continue kneading on it. The dough is without water, so it turns out very cool.

7. STEP 7

   

   Kneading will not be very easy at first, but then the dough will begin to become more elastic, and the work will become more fun.

8. STEP 8

   

   The result should be a completely smooth and completely non-sticky dough. Gather it into a ball and then wrap it in film or cover with a towel. Leave the dough for 30 minutes. During this time, all the remaining moisture from the eggs will be absorbed into the flour and gluten, which is responsible for elasticity, will develop well.

9. STEP 9

   

   Divide the rested dough into 4 parts. Leave one on the table, wrap the other three again so that they do not get windy. Sprinkle the table with flour and roll out the remaining part with a rolling pin into a very thin layer, 1-2 mm. The thinner the dough, the tastier the noodles will be.

10. STEP 10

    

    Sprinkle the resulting layer well with flour on both sides and roll it into a roll. Using a sharp knife, cut the roll into thin rings, 3-4 mm wide.

11. STEP 11

    

    Unroll each ring, thanks to the fact that the dough was sprinkled with flour, this will be easy to do.

12. STEP 12

    

    Lightly dust the finished noodles again with flour and leave on the counter until completely dry if you plan to store them, or for a couple of hours if you want to cook right away.

13. STEP 13

    

    There is another way to cut homemade noodles. Cut the rolled out layer into equal strips, stack them on top of each other and cut into thin strips. It is more convenient to use such noodles for seasoning broths.

14. STEP 14

    

    Place the dried noodles in a container and store in a cool, dry place. These noodles are prepared like regular pasta. Check readiness by taste; cooking time depends on the thickness and quality of homemade noodles.

Comments on the recipe

Corason

16.08.2023

4.7

I decided to make my own noodles. I found a recipe for “homemade egg noodles” on my favorite website. A very simple recipe made from simple ingredients. I prepared noodles from two eggs, reducing the amount of ingredients using the site’s calculator, for 3 adults and a child, so that I could immediately cook them for dinner. For the noodles I chose durum wheat flour. I used homemade eggs, they are large, so it took a little more flour. Beat the eggs and salt with a fork, add flour and knead the dough with your hands. The result was a tight, smooth, homogeneous dough. I left him alone for half an hour as advised by the author. Then I rolled it out thinly using a dough sheeter with a thickness of 1-2 mm. Then I cut the dough using a noodle cutter into strips 4-5 mm wide. I spread the noodles on the deco, sprinkled them with flour, and left them for a couple of hours, as recommended by the author, before cooking. Great recipe! My noodles turned out yellow due to homemade eggs. The structure is dense, does not tear, and is elastic. And the taste is unrealistically aromatic, tender, tasty, unlike store-bought. You can eat these noodles just like that, and you’ll want more and more. The child really liked the homemade egg noodles. I will cook it more often) Thanks to the author for the excellent recipe!

Eleno4ka

16.08.2023

4.5

I decided to make homemade egg noodles. The dough turns out tight, after proofing it becomes more elastic, but you still need to apply some effort when rolling. I didn’t cut the rolled out cakes right away, I let them dry a little on a towel, turning them over periodically. You need to make sure that the noodles don’t dry out so that you can roll the flatbread into a roll, then you don’t even have to add flour, the noodles won’t stick together. If you still need to dust it with flour, then before boiling (especially if you are preparing soup), you can put the chopped noodles in a sieve, shake, the excess flour will sift out and the broth will remain clear when cooking the soup and will not become cloudy. Homemade noodles are very tasty! Suitable for first courses and as a side dish for meat. And even as a separate dish with a piece of butter, it’s also very satisfying and tasty! Thanks for the recipe, katushafin!

Aziza

16.08.2023

4.9

Mmm, homemade noodles, what could be better! You still don’t know what’s mixed in the store packs, but here you do it with your own hands, in the heat of the moment, as they say.

Antik

16.08.2023

4.8

It turned out delicious. In chicken broth. It’s a little thick, I couldn’t roll it out thinner, it’s very stringy, you roll it out and it comes back :(