Homemade Egg Noodles
There's nothing quite like homemade egg noodles, especially when they're tucked into a warm bowl of chicken noodle soup! This simple recipe uses just four ingredients and is a wonderful way to use farm-fresh eggs. I love making big batches to keep in the freezer so they're ready whenever we need a comforting homemade meal.
Ingredients
- 1 cup all-purpose flour
- 1 large egg
- A pinch of salt (up to approximately ¼ teaspoon)
- Water, as needed to bring the dough together
- Additional flour for rolling and dusting
Instructions
- Combine the flour and salt. Add the flour to a food processor or mixing bowl. Mix in the salt.
- Add the eggs. Crack the eggs into a separate bowl first, then lightly break up the yolks. Add them to the flour mixture. Jessica uses one large egg per cup of flour, adjusting slightly depending on the size of her farm-fresh eggs.
- Add water gradually. Begin mixing and add just enough water for the dough to come together. Jessica started with approximately ¼ cup of water for her six-cup batch, adjusting by feel. The dough should be firm and workable, not sticky.
- Bring the dough together. Turn the mixture onto a lightly floured countertop and work it together with your hands until no dry pockets of flour remain. There's no need to overwork the dough.
- Roll out the dough. Divide it into manageable portions. Use a pasta roller or roll it out by hand on a floured surface. Keep the dough well dusted with flour to prevent sticking.
- Cut the noodles. Run the dough through a fettuccine cutter or slice it by hand into your preferred width. Jessica prefers a wider, thicker egg noodle.
- Dust and separate. Toss the cut noodles with additional flour, making sure the strands and edges are coated so they don't stick together.
- Allow the noodles to dry slightly. Spread them loosely on a sheet pan and let them dry enough to separate easily. Jessica let hers sit overnight, tossing them occasionally.
- Package for the freezer. Divide the noodles into meal-sized portions, flash-freeze them, then transfer them to freezer bags. Jessica freezes the noodles before removing excess air from the bags so they don't get crushed.
Notes
Jessica's freezer tip
I prefer to freeze my egg noodles separately from my homemade chicken noodle soup. If you store the noodles in the soup, they absorb the broth and become mushy. Instead, I add the frozen noodles when I'm reheating the soup and cook them until tender.
Making a Larger Batch
One of the things I love about this recipe is how easy it is to make as much or as little as you need! The basic ratio is one cup of flour to one large egg, along with a pinch of salt and just enough water to bring the dough together.
In the video, I worked with six cups of flour, six eggs, and six generous pinches of salt at a time. I started with approximately ¼ cup of water and adjusted as needed until the dough came together.
I repeated the process to make enough noodles to stock our freezers, ending up with approximately 10 pounds of homemade egg noodles! I divided them into meal-sized portions so we can easily pull out what we need for homemade chicken noodle soup.