Homemade Egg Noodles are a delicious side dish. They are good with a light coating of olive oil or butter and a little salt. Egg Noodles make a nice addition to soups or stews. They can be boiled immediately after making them, or allowed to air dry and boiled at a later time.
When my Mom told me how to make egg noodles, she told me to beat an egg then add enough flour to make a dough. There was no recipe or a hint of how much flour to add. I would add a tablespoon or so of flour at a time until the dough was the consistency that I wanted. When I decided to post this recipe to my blog, I measured the flour to determine how much I was really using. I found that it takes about 1/2 cup of flour for one jumbo egg. You want the dough to be a little tacky, because you will roll it out on a floured surface, which will incorporate more flour into the dough. You might find that you need a little less or a little more flour.
The noodles are good cooked in either water, chicken or beef broth. Mom would usually cook the noodles in a broth. The noodles will take on a little flavor of the broth. Mom would usually cook the Egg Noodles in beef broth with shredded beef added to it. So delicious! It is a great way to use leftover beef. You can do the same with chicken. Serving the noodles in a broth with vegetables and a protein makes a filling soup, too.
When I make egg noodles for Jeff and me, I will use two jumbo eggs. I will sometimes make extra noodles so that I can dry them and save them for later.
When you make the dough, mix it until the dough is smooth. Form a ball, then roll it out on a floured surface using a floured rolled pin. If you are working with more than one egg, you should split the dough so that you have about one eggs worth of dough. So, if you are working with two eggs, split the dough in half. If you are working with three eggs, split the dough into thirds. Cover any balls of dough that you are not working with so that they don't dry out. The dough will dry fairly quickly.
When rolling out the dough, try to form a square or rectangle. It's ok if you don't get the dough to be a perfect square or rectangle. I rarely do! A square or rectangle shape makes it easier to slice the dough into noodles. I prefer thin noodles, so I roll the dough thin, pretty close to 1/8th of an inch. The noodles will slightly puff up when boiled. It's up to you how thin you roll the dough. The thicker the dough, the more boiling time you will need.
Once your dough is rolled out, use a pizza cutter or a knife to slice into noodles. The more uniform the noodles are the more likely the noodles will be done at the same time. I couldn't slice or cut anything even to save my life, as you can see in the picture. 🙂 I'm more likely to get close-to-even noodles with a pizza cutter than a knife. I usually cut 3-5 noodles then place the noodles on a cookie cooling rack to dry then continue to cut 3-5 noodles at a time. I find that cutting small amounts at a time makes it easier to separate the noodles.
Once the noodles are cut, get water boiling. Once the water is boiling, add a about a teaspoon of salt to the water. Wait until the water is boiling to add the salt because adding salt beforehand can pit your pans, per Rachel Ray. She has such wonderful tips! After adding the salt, add the noodles. It takes 10-15 minutes for thin noodles to boil. Depending on how thin you cut your noodles, your boiling time could vary. Noodles will get a little paler in color when they are done. You will be able to see the outer edge change color first, then the center will follow. Once the noodles are done, you can drain them then toss them in a tablespoon or two of olive oil or butter and salt to taste. Serve immediately. The noodles warm up nicely as leftovers, too.
If you are adding them to a soup or stew, make sure your broth is boiling before you add the noodles. The noodles will thicken the broth.
If you choose not to boil some or all of the noodles at the time you make them, you can dry them then store in a sealed container until ready to use.
I hope you enjoy!