Description
This Homemade Egg Noodles recipe offers a simple and satisfying way to make fresh pasta from scratch using basic ingredients like flour, eggs, and a touch of salt and water. The dough is kneaded by hand, rested, rolled out, and cut into strips before boiling to tender perfection. Perfect as a side dish or base for your favorite sauces, soups, or stews, these noodles bring traditional European and American comfort food right to your kitchen.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 tablespoons water (more as needed)
- 1 teaspoon olive oil (optional)
Instructions
- Prepare the dough: On a clean surface or in a large bowl, make a mound with the flour and create a well in the center. Add eggs, salt, and water into the well. Using a fork, gradually mix the flour into the eggs until a dough starts to form.
- Knead the dough: Knead the dough by hand for 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour; if too dry, add a splash of water.
- Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten and make it easier to roll out.
- Roll out and cut: Roll the rested dough on a lightly floured surface to your desired thickness. Then cut it into strips using a sharp knife or pizza cutter for your noodles. Dust the noodles lightly with flour to prevent sticking.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the fresh noodles and cook for 2–4 minutes, or until tender. Fresh noodles cook quickly, so watch carefully to avoid overcooking.
- Drain and serve: Drain the cooked noodles thoroughly and serve them hot with your favorite sauce, soup, or stew.
Notes
- The noodles can be dried on a rack for several hours and stored in an airtight container to use later.
- Fresh noodles cook much faster than dried or store-bought ones, so keep a close eye during boiling to prevent them from becoming mushy.
