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Forget store-bought! These homemade egg noodles are tender, chewy, and surprisingly easy to make. They elevate any soup, stew, or simple butter and cheese sauce into a comforting masterpiece.
Prepare the Dough Base
Combine Wet and Dry Ingredients
Knead the Dough
Forget store-bought! These homemade egg noodles are tender, chewy, and surprisingly easy to make. They elevate any soup, stew, or simple butter and cheese sauce into a comforting masterpiece.
This german_american recipe takes 55 minutes to prepare and yields 4 servings. At 291.07 calories per serving with 11.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Rest the Dough
Roll and Cut the Noodles
Cook the Noodles
Add 2 tablespoons of finely chopped fresh herbs like parsley, chives, or dill to the flour mixture in step 1 for a flavorful twist.
Replace one of the eggs with 1/4 cup of cooked, squeezed-dry, and pureed spinach. You may need to adjust the flour amount slightly.
Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You might need a little extra water.
The all-purpose flour is a source of complex carbohydrates, which the body breaks down into glucose to use as its primary fuel source, providing sustained energy.
Eggs are a complete protein, containing all nine essential amino acids. Protein is vital for building and repairing tissues, including muscle, making these noodles a good component for an active lifestyle.
Eggs are a natural source of several B vitamins, including B2 (riboflavin) and B12, which are crucial for energy metabolism, red blood cell formation, and maintaining a healthy nervous system.
Homemade egg noodles can be part of a healthy diet when eaten in moderation. They provide carbohydrates for energy and protein from the eggs. They are made with simple, unprocessed ingredients, which is a benefit over many store-bought options. For a healthier version, you can incorporate some whole wheat flour.
One serving of these homemade egg noodles (approximately 1.5 cups cooked) contains about 285-300 calories, primarily from carbohydrates and protein. This does not include any sauce or butter added after cooking.
Yes! You can either let the cut noodles dry completely on a rack for 8-12 hours and store them in an airtight container at room temperature for a few weeks, or you can freeze them. To freeze, spread the fresh noodles on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding an extra minute or two to the cooking time.
Dough consistency can vary based on humidity and the size of your eggs. If the dough is too sticky, knead in a tablespoon of flour at a time. If it's too dry and crumbly, add a teaspoon of water at a time until it comes together.
No, a pasta machine is not necessary. A simple rolling pin and a sharp knife or pizza cutter work perfectly well. A pasta machine can make the process faster and ensure a more uniform thickness, but it's entirely optional.
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