Homemade Egg Noodles

Because of the cooler weather, I have been in a major cooking mood. Yesterday, I remembered my Aunt making homemade egg noodles and thought to myself, “self…how hard could that be?” So I went online and googled recipes for egg noodles and up popped this recipe below. After making these incredible little dumpling noodles, I was transformed to my Aunt’s kitchen back in Ardmore, OK where she would roll out the dough until it was paper thin and drop them in boiling chicken stock. 

This recipe does not disappoint. It is easy, although it does take up time. While the noodles were drying, I left and ran errands and when I came back, I proceeded to make the chicken stock and dropped them in. Depending on how thick you roll the dough is how long they need to cook. So you will need to adjust the time to fit the size noodle. They really were so good and so different from just the noodles that come out of the package. Make a pot of turkey noodle soup, using leftover turkey the Fri after Thanksgiving. These will impress your family. These came from the food.com network!

Ingredients

    • 2 cups flour
    • 3 egg yolks
    • 1 eggs
    • 2 teaspoons salt
    • 1/4-1/2 cup water

Directions

  1. Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
  2. With hands, thoroughly mix egg into flour.
  3. Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
  4. (Add only enough water to form dough into a ball.).
  5. Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
  6. Cover; let rest 10 minutes.
  7. Divide dough into 4 equal parts.
  8. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
  9. Roll rectangle around rolling pin; slip out rolling pin.
  10. Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
  11. Shake out strips and place on towel to dry, about 2 hours.
  12. When dry, break dry strips into smaller pieces.
  13. Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
  14. Drain thoroughly.

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