Herbed Lemon Egg Noodles are a fresh twist on a classic pasta, bringing a burst of citrus and herbs to your dish. They're perfect for a light but satisfying homemade meal, and they add a little zing to any dinner table.
All-purpose flour is the backbone of our noodles, providing structure and chew. Salt enhances the natural flavors of the other ingredients. Eggs add richness and help bind the dough. Lemon zest gives a fragrant citrus note that brightens the noodles. Fresh parsley and thyme bring earthiness and depth. Olive oil adds a hint of fruitiness and helps keep the dough supple. Finally, a touch of water ensures the dough comes together smoothly.
These noodles shine with a simple sauce like olive oil and garlic, or they can complement a hearty ragu. Try tossing them with sautéed vegetables and a sprinkle of Parmesan for a light, satisfying meal. They also pair wonderfully with grilled chicken or fish.
Start by grabbing a large bowl and mixing the flour and salt together. This simple step ensures the salt is evenly distributed throughout the dough. Next, make a well in the center of your flour mixture. It's like creating a little nest for the rest of the ingredients.
Into this well, crack the eggs and add the lemon zest, parsley, thyme, and olive oil. Use a fork to gradually bring the flour into the eggs, stirring gently. You'll see it start to come together. Add the water a tablespoon at a time, mixing until the dough forms a smooth ball.
Now, it's time to knead. Turn the dough out onto a floured surface and knead for about 10 minutes. This might feel like a workout, but it's worth it for the perfect texture. Once your dough is smooth and elastic, wrap it in plastic wrap and let it rest for 30 minutes. This resting time allows the gluten to relax, making it easier to roll out.
After resting, roll out the dough to your desired thickness. If you like your noodles thin, aim for about 1/16-inch. For thicker noodles, go up to 1/8-inch. Use a sharp knife or a pizza cutter to slice the dough into strips.
To cook, bring a pot of salted water to a boil. Drop in your noodles and cook for 3-4 minutes until they're al dente. Fresh noodles cook faster than dried, so keep an eye on them. Drain and serve as desired.
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