Homemade Homestyle Egg Noodles
- Yield 4
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Homemade Homestyle Egg Noodles is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 large egg + 1 large egg yolk
- 1/3 to 1/2 cup water
Method
Make the dough. Beat together flour and salt in a large mixing bowl. Tip in egg, egg yolk and 1/4 cup water and stir until a dough ball starts to form. Tip in 2 to 4 tablespoons more water as needed until the dough is slightly sticky and holds together well.
Knead. Move the dough to a lightly-floured work surface and sprinkle with flour. Knead with your hands for 1-2 minutes or until the dough is evenly combined and no longer sticky and forms a relatively smooth and soft ball. (The dough will not be 100% smooth, which is okay.)
Roll and cut. Generously flour the work surface and the top of the dough ball once more. Take a rolling pin to roll the dough out evenly to your desired thickness. (It is worth between ¼” to ⅛” thick.) Lightly dust the top of the dough with flour, then sse a pizza slicer to slice the dough into your desired size of noodles. (It is worth roughly 3” x ½” strips.) Gently toss the noodles to combine, which will help prevent them from sticking together while cooking.
Leave If you are using the noodles immediately, cook them in boiling water or broth for 2 to 3 minutes, depending on their thickness, until they are tender. Tip off (or skip the step, if cooking the noodles directly in a soup or sauce) and enjoy!
