Homemade Egg Noodles - News, Weather, Sports, Toledo, OH

Homemade Egg Noodles

Homemade Egg Noodles



2 cups flour

3 egg yolks

1 egg

2 teaspoons salt

1/4-1/2 cup water



Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.


With hands, thoroughly mix egg into flour.


Add water, 1 tablespoon at a time, mixing thoroughly after each addition.. (Add only enough water to form dough into a ball.)


Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.


Cover; let rest 10 minutes.


Divide dough into 4 equal parts.


Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.


Roll rectangle around rolling pin; slip out rolling pin.


Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles. (Remember that noodles plump when you boil them.)

Shake out strips and place on towel to dry, about 2 hours.


When dry, break dry strips into smaller pieces.


Cook in 3 quarts boiling salted water (1 tablespoon salt) or chicken broth for more flavor; or put directly into a pot of soup, after the vegetables. Boil 12 to 15 minutes or until tender. Drain thoroughly.

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