Homemade Egg Noodles

Homemade Egg Noodles: A Kitchen Staple

As a busy mom, time is my most precious commodity. I'm always looking for ways to streamline my cooking process without sacrificing flavor or quality. That's why I've become such a fan of making my own egg noodles. It might sound intimidating at first, but I promise, it's surprisingly easy and incredibly rewarding. The result? Noodles that are far superior to anything you can buy in the store, with a delicate texture and a subtle, rich flavor that elevates any dish.

The beauty of homemade egg noodles is their versatility. I primarily use them in my famous Chicken and Noodle soup (a family favorite, of course!), but they're also fantastic in stir-fries, pasta salads, or even as a simple side dish tossed with butter and herbs. The process itself is incredibly therapeutic. The rhythmic kneading of the dough, the satisfying whir of the pasta machine (if you choose to use one), it's a relaxing ritual that allows me to escape the hustle and bustle of everyday life. Plus, there's something undeniably satisfying about creating something delicious from scratch using just a few simple ingredients.

The Ingredients: Simple and Pure

One of the reasons I love making my own noodles is the control it gives me over the ingredients. Forget those long ingredient lists with additives and preservatives – my egg noodles contain only four basic components: flour, eggs, water, and a pinch of salt. That's it! The simplicity of the recipe makes it incredibly accessible, even for beginners. I often find myself experimenting with different types of flour, sometimes substituting a portion of all-purpose flour with whole wheat for a slightly nuttier flavor and added nutritional benefits.

The Process: Effortless and Rewarding

The actual process of making the noodles is straightforward. I typically start by whisking together the eggs, water, and a touch of oil before gently incorporating the flour. Kneading the dough is the most labor-intensive part, but I find it rather calming. If you have a stand mixer with a dough hook, feel free to use it – it'll save you some elbow grease. Once the dough is smooth and elastic, I let it rest, allowing the gluten to relax, making it easier to roll out.

Rolling out the dough can be done either by hand (a bit more time-consuming but rewarding) or with a pasta machine. A pasta machine is a true game-changer, making the process significantly faster and more efficient. I personally love using my pasta machine; it's a fun kitchen gadget that speeds up this part of the cooking process.

The final step is cutting the noodles. You can cut them into any shape you desire – long strands, fettuccine, tagliatelle – the possibilities are endless! After cutting, I let the noodles air dry completely, sometimes for a couple of days, before storing them. Properly dried noodles last longer and remain delicious.

Beyond the Kitchen: A Sense of Accomplishment

Making homemade egg noodles is more than just a recipe; it's an experience. It's a connection to a simpler time, a way to slow down and appreciate the process of creating something delicious from scratch. It's a chance to teach my children the importance of fresh ingredients and the satisfaction of making something with their own hands. The pride I feel when I serve my family a meal made with these homemade noodles is immeasurable.

More than just a tasty dish, it’s a tangible representation of my love for my family, demonstrated in the care and effort I put into preparing this simple yet beautiful noodle. It is a testament to the belief that the most rewarding things in life are the ones we create with our own hands and hearts.

So, if you're looking for a new culinary adventure, I highly recommend giving homemade egg noodles a try. It’s a recipe that is not only delicious but also deeply satisfying, a small act of love that translates into a delicious meal for those you cherish.

Step-by-step

• In a large bowl mix 1 3/4 cups of flour and salt together.
• In another bowl mix the eggs, water, and corn oil.
• Make a well in the center of the flour and combine the wet ingredients into the dry ingredients.
• Sprinkle the remaining flour onto a kneading surface, turn out the dough and knead for 8 to 10 minutes.
• You could also use a dough hook on a mixer and knead for 8 to 10 minutes.
• The dough should be smooth and elastic.
• Cover and let rest for 10 to 15 minutes.
• Divide dough into quarters.
• Roll out in machine until you get to setting # 5 (1/16" thick).
• Let rest for 20 minutes.
• Cut as desired. You can use the machine or roll the pieces up and cut.
• I let the noodle dry overnight or for a few nights.