Homemade Egg Noodles Recipe (2024)

FAQs

How long do homemade egg noodles need to dry? ›

At room temperature, they should only be allowed to hang for drying no more than two hours to prevent possible salmonella growth. A food dehydrator may also be used to dry noodles; recommendations for drying in a food dehydrator are to dry for two to four hours at 135F.

Tips For Making Homemade Noodles:

Don't knead the dough too much. Knead it just enough to come together and for the dough to be smooth. Overworking can cause the noodles to be tough. Allow the dough to rest 5-10 minutes before rolling out.

On the other hand, a recipe for egg noodles, known for the richer flavor and color their namesake contributes, might call for anywhere between 3 eggs per 2 cups of flour to 2 eggs and 4 yolks per 2 cups of flour. (Of course, you can also find yolk-free egg noodles.)

Cook the homemade egg noodles while still fresh, or set them out to dry and store the noodles for future use. As long as you have enough counter space, this recipe can be doubled or even tripled.

Tips for how to cook or store homemade egg noodles:

You can cook the noodles right away (for about 3 minutes in hot boiling water or broth if making soup) or you can let them dry overnight and then store them in an air-tight container in the freezer for up to 3 months.

“Doneness” really depends on your personal preference. Start by checking for doneness at the minimum recommended cooking time on the package. Test by tasting a single piece. Noodles should be “al dente” (“to the tooth”) or tender with a slight bite or firmness.

Allow dried noodles to boil for 8-12 minutes.

For most types of dried noodles, this will be just long enough to soften them up and heat them all the way through. If you're making a large batch of noodles, be ready to increase your cook time by an additional 2-3 minutes.

Pasta should be cooked al dente, meaning the pasta should be firm but chewy when eaten. If you're worried about overcooking your pasta, test it by trying some after 2 minutes of cooking to determine how much longer it needs.

Semolina flour is good for pasta because it's a hard variety of wheat and has a high protein content. Both of these properties give more structure to pasta which provides that elusive 'al dente' quality to fresh pastas.

Tearing can be caused by your pasta dough sticking to the roller on your pasta machine. A sprinkle of cornflour should help. Pasta can also tear if you move the dough through the machine too quickly, so slowing down the process could help too.

What is the difference between egg noodles and egg pasta? ›

A noodle is a strip or long tube made from dough, typically made with egg, and usually served with sauce or in a soup. Pasta is dough made from durum wheat, extruded or stamped into various shapes and cooked in boiling water, and typically served with a sauce. Pasta comes in many shapes and sizes.

serving equals 1 1/4 cups of dry egg noodles, which will yield approximately 1 1/2 cups of cooked noodles.

Egg noodles are a type of noodle made from eggs and flour. Other types of noodles, like store bought pasta commonly used in spaghetti, use water and flour. Making dough for egg noodles involves mixing eggs and flour until they're like clay. Then, you knead them.

If you're drying pasta to make it easier to shape or cook, you only need to dry the pasta for 15 minutes. If you attempt to dry the pasta longer than this, the dough or pasta can become too solid and even begin to crack into pieces. For long-term storage, leave your pasta to dry for at least 24 hours.

If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests. Let dry for about 30 minutes more, then wrap and refrigerate for up to 2 days.

Boiled large pot unsalted water, cooked extra wide egg noodles for 6 minutes (shortest time on package). Drained, and rinsed well with cold water, shaking off well. Placed on 3 dehydrator trays, dried at 153° for about 6 hours, till fully dry. Let cool on counter, then weighed and packaged up.