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Homemade Egg Noodles

1 egg, beaten

2 tablespoons milk

½ teaspoon salt

1 cup flour

In a medium bowl, combine ingredients and stir until combined, being careful to not over mix.

If making by hand: Roll out dough very thin and allow to rest 30 minutes. Using a sharp knife, or pizza cutter, carefully cut into thin strips about ¼-inch wide. Separate noodles and sprinkle with a little extra flour to ensure noodles do not stick together. Allow to rest until needed. (At this point noodles can be frozen in a single layer for future use.)

If using a pasta machine: Divide dough into two pieces and wrap in plastic wrap. Allow dough to rest 30 minutes. Divide each dough ball into 8 sections and press into a 2-by-4-inch rectangle. Feed through pasta machine on thickest setting 3 times, folding the dough over itself by thirds each time and adding flour if necessary, until smooth. Once smooth, feed dough through pasta machine on the next setting, and then the next. This should yield a medium thick sheet of pasta. Cut into fettuccine-width noodles, dust with flour and allow to rest, being careful to separate noodles so they don’t stick together.

Shake as much flour as possible from noodles and place in salted boiling liquid and cook until tender but not mushy, this will depend on the thickness of your noodles. For best results, test after 5 minutes and then 8 minutes. Noodles should be a little chewy.

Makes about 3 cups of noodles.

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