These homemade egg noodles have such a wonderful rich flavor. They are so much better than store-bought and they aren’t hard to make. I dare you to make them just once. You’ll never go back!
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg, plus 3 egg yolks
- Enough water to make a dough and form a ball, about 6 tablespoons
- Mix the dough. Add the flour and salt to a large bowl and whisk together to combine. Make a well in the center of the flour. Add the water and eggs to the well. Mix with a wooden spoon or spatula until the mixture forms a slightly sticky ball. Place the dough ball onto a well floured surface and knead the ball a couple of times until it’s no longer sticky.
- Roll and cut the noodles. Using a floured rolling pin, roll the dough out into a thickness of 1/8 inch. You can roll it into a rectangle or round, it doesn’t really matter. It’s important to roll the dough thin, because the egg noodles will puff up and become thick when they are cooked. Using a sharp knife or pizza cutter, (the pizza cutter works great), cut the dough in half, down the center. Starting at one side of the dough, cut strips of dough about 4 to 5 inches long…this is totally up to you as to how long you want your noodles. My mother always made really long noodles. I prefer shorter noodles myself. See pictures above. Once the noodles are cut, make sure they’re dusted with flour and not touching. Leave the noodles on a lightly floured surface and allow them to dry while you prepare the your favorite chicken or roast recipe.
- Drop the noodles in boiling broth and turn the heat down to medium-low. Cover and cook until the noodles are fork tender, about 15 to 20 minutes.
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