Introduction

Making homemade egg noodles is a rewarding process that results in tender, fresh pasta perfect for soups or sautés. With just a few simple ingredients, you can create delicious noodles that elevate any meal.

A pile of thick, pale yellow fresh pasta strips lies scattered on a wooden board dusted with white flour, the pasta pieces having a soft, slightly curled texture with some twist shapes and uneven edges, giving a homemade feel; the wooden surface beneath shows light flour dusting around the pasta with some small dough bits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons kosher salt

3 large egg yolks
1 large egg

¼ cup water

Instructions

Step 1: On a clean work surface, mix the flour and kosher salt together using your fingers. Create a well in the center of the flour mixture.

Step 2: Add the 3 egg yolks and 1 whole egg into the well. Using your fingers, gradually work the eggs into the flour, combining them gently at first.
Step 3: Slowly add the water, about 1 teaspoon at a time, while continuing to work the dough. Add just enough water until the dough starts to come together and hold its shape.
Step 4: Knead the dough on the work surface for about 10 minutes until it becomes smooth and elastic.

Step 5: Roll the dough out to your desired thickness. Use a sharp knife or a pasta cutter to slice the dough into your preferred width of noodles.
Step 6: Collect any leftover dough scraps, re-roll them, and cut additional noodles to use all of the dough.
Step 7: To cook, bring a large pot of water to a rolling boil. Drop the noodles in and cook for 2 to 4 minutes, depending on their thickness. Test for doneness and adjust cooking time as needed.

Tips & Variations

Use fine semolina flour instead of all-purpose for a slightly firmer texture.
If the dough feels too sticky, sprinkle with a little more flour while kneading.
For a richer noodle, try replacing some water with a bit of milk or broth.

Flavor the dough by adding herbs or spices such as dried thyme or black pepper to the flour.

Storage

Fresh egg noodles can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 2 days. To freeze, dry the noodles slightly and place them in a sealed freezer bag for up to 1 month. Cook from frozen or thaw gently before boiling. When reheating boiled noodles, briefly toss them in hot water or a skillet with sauce.

How to Serve

A pile of raw dough strips lies on a wooden board dusted with white flour, each strip thick and uneven in shape, light yellow in color with a slightly rough texture. The dough strips overlap each other naturally, showing some curling and folding. Small bits of dough and scattered flour are visible around the main pile, all set on a wooden surface replaced by a white marbled texture for the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of yolks?

Yes, you can substitute whole eggs for the yolks, but the noodles might be slightly less rich in texture and color.

How thin should I roll out the dough?

Roll the dough to about 1/16 to 1/8 inch thick depending on your preference. Thinner noodles cook faster and are more delicate, while thicker ones have more bite.