Homemade Egg Noodles
"Homemade egg noodles are delicious! Fresh dried pasta can also be stored in a container or a zip lock bag to be used at a later date. Be sure to make an extra batch!"
- Serving Size: 1 (82 g)
- Calories 220.7
- Total Fat - 4.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 54.6 mg
- Sodium - 410 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 3.4 g
- Sugars - 0.2 g
- Protein - 7.8 g
- Calcium - 21.3 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
In a large bowl, combine 1 cup flour and remaining ingredients. With a mixer at medium speed, beat for 2 minutes, occasionally scraping bowl.
With a wooden spoon, stir in remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover dough and let rest 30 minutes.
Cut dough into half.
On a lightly floured surface, using a floured rolling pin, roll half the dough out as large as you can; 14x20 or larger. Noodles will get a little thicker as they cook, so you want the dough to be rolled out fairly thin. Using a pizza cutter, cut rolled out dough into ½ inch strips for medium noodles, or cut the size the size of noodles you like.
Place strips of noodles in a single layer on a large clean towel to dry.
Repeat procedure with the other half of the dough.
Let the noodles dry completely. This can take up to 4 hours or so. Drying time can depend on the temperature it is in the house. (Sometimes I make these noodles in the evening and let them dry all night).
When noodles are dry, break them into smaller lengths and drop them into boiling broth,or liquid. Cook for about 12 minutes. Makes 1 pound of noodles.
Tips & Variations
No special items needed.