Traditional Egg Noodles
Traditional egg noodles are a staple that bring comfort and nostalgia to any meal. They’re simple to make yet satisfyingly rich in flavor, making them a go-to for home-cooked goodness. Perfect for a cozy dinner or to add homemade flair to your favorite soup.
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Ingredients for Traditional Egg Noodles
All-purpose flour serves as the base, providing structure and a chewy texture. It’s versatile and usually already in your pantry. Eggs bring richness and color, binding the flour into a smooth, pliable dough. Lastly, a pinch of salt enhances flavor, making these noodles savory and satisfying.
Traditional Egg Noodles Tips & Tricks
- If the dough feels too sticky, sprinkle in a bit more flour as you knead.
- For even cooking, try to keep the thickness consistent when rolling out the dough.
- A pasta machine can make rolling and cutting easier, but it's not necessary.
- If you’re making a large batch, freeze the cut noodles on a baking sheet before storing them in a bag.
Serving Ideas for Traditional Egg Noodles
These noodles are fantastic tossed in a simple garlic butter sauce or paired with a hearty beef stroganoff. They also hold up well in a chicken noodle soup, absorbing the broth’s flavors beautifully.
Frequently Asked Questions
- Can I use whole wheat flour instead?
- Yes, but the texture will be denser. You might need a bit more water to bring the dough together.
- How do I store leftover noodles?
- Store cooked noodles in an airtight container in the fridge for up to 3 days.
- Can I dry these noodles for later use?
- Yes, let them dry completely on a rack before storing them in an airtight container.
Traditional Egg Noodles Recipe Walkthrough
Start by combining the flour and salt in a large mixing bowl. You want to distribute the salt evenly throughout the flour for consistent flavor. Next, create a well in the center of the flour mixture. This is where you’ll crack your eggs. Think of it like a nest for the eggs, ensuring they stay put while you start mixing.
Using a fork, gently beat the eggs, gradually incorporating the surrounding flour. Keep mixing until a dough starts to form. It might get a bit messy, but that's part of the fun! Once the mixture is too stiff to mix with a fork, switch to using your hands.
Transfer the dough to a floured surface. Knead it for about 5 to 10 minutes. You’re looking for a smooth, elastic dough. This step is crucial as it develops the gluten, giving your noodles a wonderful bite. Once kneaded, wrap the dough in plastic wrap and let it rest for 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.
After resting, roll out the dough to your desired thickness. If you prefer thicker noodles, aim for about 1/8 inch; for more delicate noodles, roll it thinner. Use a sharp knife or a pasta cutter to slice the dough into strips. The width is up to you, but about 1/4 inch is a good starting point.
Finally, bring a pot of salted water to a boil. Add the noodles and cook them for 2 to 3 minutes. They cook quickly, so keep an eye on them. Once they float to the top and appear tender, they're ready to be drained and served.
Why This Traditional Egg Noodles Works
- Just three simple ingredients.
- Quick and easy to prepare, even for beginners.
- Customizable thickness and texture.
- Pairs well with a variety of sauces and dishes.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Step-by-step Instructions
- 1. Combine flour and salt in a mixing bowl.
- 2. Make a well in the center and crack the eggs into it.
- 3. Gradually mix the flour into the eggs until a dough forms.
- 4. Knead the dough on a floured surface for 5-10 minutes until smooth.
- 5. Wrap in plastic wrap and let rest for 30 minutes.
- 6. Roll out the dough to desired thickness and cut into strips.
- 7. Boil in salted water for 2-3 minutes until cooked through.