Traditional Handmade Egg Noodles

🕒 Prep: 30 min
🔥 Cook: 4 min
🍽 Serves: 4
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There's something undeniably satisfying about making your own pasta, and these Traditional Handmade Egg Noodles are no exception. With just a few simple ingredients, you can create a dish that's both humble and heartwarming, perfect for any meal.

Ingredients for Traditional Handmade Egg Noodles

All-purpose flour is the backbone of this recipe, providing structure and texture to the noodles. It's versatile and available in most kitchens. Eggs bring richness and color to the dough, helping to bind it all together. The salt enhances the flavor, making the noodles stand alone even in simple dishes. Finally, a touch of water may be needed to achieve the perfect dough consistency, ensuring it holds together without being sticky.

Tips & Tricks

  • Use a pasta machine if you have one, for perfectly even noodles.
  • If the dough is too sticky, sprinkle a bit more flour on your work surface.
  • Let the dough rest covered to prevent it from drying out.

Serving Suggestions

These noodles are incredibly versatile. Serve them with a rich, hearty meat sauce or keep it simple with olive oil, garlic, and freshly grated Parmesan. They also work beautifully in a stir-fry or as a base for a creamy Alfredo.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, you can refrigerate the dough wrapped in plastic for up to 24 hours.
Can these noodles be frozen?
Definitely! Freeze the cut noodles on a baking sheet, then transfer to a freezer bag once solid.
What if I don't have a rolling pin?
A wine bottle or similar cylindrical object can be a good substitute.

Traditional Handmade Egg Noodles Recipe Walkthrough

Start by grabbing a large bowl, which will keep your workspace tidy. Combine the flour and salt, then make a well right in the center. Crack those eggs into the well, letting them nestle in like they belong there. With a fork, gently beat the eggs. As you're beating, let the flour slowly incorporate into the mix, until it starts forming a dough.

If the dough seems a bit dry or isn't coming together quite right, add a teaspoon of water at a time. This will help achieve the right consistency without overhydrating. Once your dough has formed, move it to a lightly floured surface. Now, roll up those sleeves and knead the dough for about 10 minutes. You're aiming for smooth and elastic here.

After kneading, wrap the dough in plastic wrap and let it rest for 30 minutes. This rest period is essential, allowing the gluten to relax and making it easier to roll out later. When ready, roll the dough out into a thin sheet. The thinner, the better—aim for as thin as you can manage. Cut it into your desired noodle shapes, whether that's wide pappardelle or thin linguine.

Finally, bring a pot of salted water to a boil and cook the noodles for just 2-4 minutes, until they're al dente. Quick, right? Drain them immediately and they're ready to serve.

Why You'll Love This Recipe

  • Quick and simple to make with minimal ingredients.
  • Perfectly customizable for any dish or sauce.
  • Fresh, authentic taste that store-bought just can't match.

Ingredients

2 cups all-purpose flour
3 large eggs
1 teaspoon salt
1 tablespoon water (as needed)

Step-by-step Instructions

1. In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into this well.
2. Using a fork, gently beat the eggs, gradually incorporating the flour until a dough forms.
3. If the dough is too dry, add water, a teaspoon at a time, until the dough comes together.
4. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6. Roll out the dough into a thin sheet and cut into desired noodle shapes.
7. Boil in salted water for 2-4 minutes, until al dente. Drain and serve immediately.

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