Dad’s Egg Noodles

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.

Print Recipe
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.
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
cups
Ingredients
Instructions
  1. Combine flour and salt in a medium mixing bowl.
  2. Make a well in the center, and add the egg yolks and whole eggs.
  3. With your hands or a wooden spoon, combine the eggs into the flour mixture.
  4. 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!
  5. Turn dough out onto a floured surface and knead until it becomes silky smooth and feels elastic.
  6. Cover dough with a cloth, let rest for 10 minutes.
  7. 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.
  8. 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.
  9. To cook, add noodles to 4 cups boiling water or broth, boil for 12-15 minutes.
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