Simple, classic and tasty, these noodles were a staple for me growing up. They’re tender, but toothy, with enough substance to take chicken and noodles from a soup into a full meal.
Simple Egg Noodles
A foundation for chicken or beef and noodles, these noodles cook up tender, and can be made and frozen ahead of time.
Combine flour and salt in a medium mixing bowl.
Make a well in the center, and add the egg yolks and whole eggs.
With your hands or a wooden spoon, combine the eggs into the flour mixture.
Slowly add water one tablespoon at a time and continue blending until dough forms into a ball. It may feel rough or grainy at this point in time. You may not use all of the water!
Turn dough out onto a floured surface and knead until it becomes silky smooth and feels elastic.
Cover dough with a cloth, let rest for 10 minutes.
Divide dough into four equal parts, and on a well-floured surface, roll each part out to desired thickness. Thicker noodles will retain a chewy, dumpling-like texture.
Cut dough into strips, 1/8" for thin noodles, 1/4" for thick. Place noodles flat onto a towel or cookie sheet to dry for about two hours. After the noodles have dried you can bag and freeze them if desired.
To cook, add noodles to 4 cups boiling water or broth, boil for 12-15 minutes.