If you have a pasta machine you know how delicious fresh, homemade egg
noodles taste. If you do not have a pasta machine you can still easily
make homemade noodles.
I use a food processor to mix the dough but you can also make it by hand and simply knead it a bit on the counter or a floured board.
An important tip is to make sure you give the dough time to rest. This relaxation time helps the dough to roll out easier and seems to make a nicer pasta.
The ingredients are simple and you can dry them for a few minutes, an hour or dry them over a broom stick and cook them at a later time.
Ingredients:
1-1/2 cups flour - I use winter wheat as it is softer - This can be found as 'Bread Flour' in supermarkets
1 tsp salt
3 eggs
A tiny bit of water, if necessary
Additional flour for kneading and rolling out
Method:
If you use a food processor to mix the dough, just dump everything in and turn it on. Process until the dough forms a ball that sticks together. If necessary, add a few drops of water until this happens.
If you are using a bowl, mix the flour and salt together and make a well in the middle. Crack and check the eggs and put them in the well. Stir with a spoon until well blended. At this point, if the dough is too dry, add droplets of water until it begins to form a ball and cleans the side of the bowl. Turn out onto a lightly floured board or the counter and knead until the dough is soft but not too sticky.
Wrap the dough and chill it for at least 30 minutes and up to overnight.
On a lightly floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.
Cut the dough with a sharp knife or even a pizza cutter. They can be as wide or narrow as you like. Allow them to dry until you are ready to cook them. I have used baking racks but mostly I hang them over a dowel or broomstick. Most like to cut their noodles perfectly but as you can see by the photo at the top, my little granddaughter prefers her free form method.
I use a food processor to mix the dough but you can also make it by hand and simply knead it a bit on the counter or a floured board.
An important tip is to make sure you give the dough time to rest. This relaxation time helps the dough to roll out easier and seems to make a nicer pasta.
The ingredients are simple and you can dry them for a few minutes, an hour or dry them over a broom stick and cook them at a later time.
Ingredients:
1-1/2 cups flour - I use winter wheat as it is softer - This can be found as 'Bread Flour' in supermarkets
1 tsp salt
3 eggs
A tiny bit of water, if necessary
Additional flour for kneading and rolling out
Method:
If you use a food processor to mix the dough, just dump everything in and turn it on. Process until the dough forms a ball that sticks together. If necessary, add a few drops of water until this happens.
If you are using a bowl, mix the flour and salt together and make a well in the middle. Crack and check the eggs and put them in the well. Stir with a spoon until well blended. At this point, if the dough is too dry, add droplets of water until it begins to form a ball and cleans the side of the bowl. Turn out onto a lightly floured board or the counter and knead until the dough is soft but not too sticky.
Wrap the dough and chill it for at least 30 minutes and up to overnight.
On a lightly floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.
Cut the dough with a sharp knife or even a pizza cutter. They can be as wide or narrow as you like. Allow them to dry until you are ready to cook them. I have used baking racks but mostly I hang them over a dowel or broomstick. Most like to cut their noodles perfectly but as you can see by the photo at the top, my little granddaughter prefers her free form method.
Boil the noodles in salted water or broth until tender to the bite - the timing will depend on how thick the noodles have been rolled - usually between 10-15 minutes. Enjoy!
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