Homemade Egg Noodles Like Grandma Made Recipe
Learn how to make classic homemade egg noodles with just three simple pantry ingredients. This traditional recipe produces tender, fresh noodles perfect for adding a budget-friendly, comforting side dish to your meals. With a straightforward method and drying options for storage, these noodles bring homemade goodness to your dinner table just like Grandma used to make.
- Prep Time: 3 hours
- Cook Time: 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: 2 servings
- Category: Salads and Sides
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup flour
- ½ teaspoon salt
Wet Ingredients
- 2 eggs
Instructions
- Mix Dry Ingredients: Whisk together the flour and salt in a large bowl. Create a well in the center of the dry ingredients to prepare for the eggs.
- Add Eggs: Crack the eggs into the flour well. Using a fork, gradually whisk the eggs, incorporating the surrounding flour little by little, until a sticky dough forms.
- Knead Dough: Turn the sticky dough onto a lightly floured surface. Knead it thoroughly until the dough becomes smooth and shiny, which may take several minutes.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes, up to overnight. This resting period helps relax the gluten.
- Roll Out Dough: Once chilled, roll the dough out on a floured surface to your preferred thickness. Keep in mind the noodles will expand slightly during cooking.
- Cut Noodles: Use a pizza cutter or a sharp knife to slice the dough into even strips or shapes. A technique is to lightly flour the dough’s surface, loosely roll it like a jelly roll, then slice evenly before unrolling the noodles.
- Dry Noodles: Lay the cut noodles on a wire rack and allow them to dry at room temperature for 2 to 3 hours. This step is optional but helps with storage.
- Store Noodles: Once dry, store the noodles in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 8 months.
- Cook Noodles: Bring 3 quarts of water and 1 teaspoon of salt to a rolling boil. Add noodles slowly to prevent sticking and cook for 1 to 2 minutes until tender. Drain well before serving or adding to sauces.
Notes
- Use a pizza cutter to easily cut noodles into uniform strips.
- Cook noodles immediately after cutting or dry them on a rack for 2 hours before storage.
- Store fresh noodles in an airtight container in the refrigerator for several days or freeze them for long-term storage (up to 8 months).
- Creating a flour well before adding eggs helps mix ingredients evenly with minimal effort.
