A few weeks ago I was making a pot of my Homemade Chicken Soup when I walked to my pantry to grab a bag of egg noodles only to find I didn't have any!!! I really, really wanted noodles with my soup but did not feel like going back to the store in the cold rain.
So what's a girl to do? Make her own, of course!
I don't know why I decided so quickly that I'd make my own. I have never made my own pasta before, I don't have a pasta attachment, and I had no idea if it would be quick and easy or a big project.
Luckily, after just a bit of research, I realized I could do this quickly using a rolling pin, pizza cutter and some muscle. There are many different recipes out there, some using a dough hook, some using beaten eggs, some adding butter and or milk. Since it was my first time I went with a basic recipe using just eggs and four.
These aren't the prettiest noodles - they are more rustic - but you can't beat homemade noodles.
I learned a few things making these noodles. First, I really need to work on my upper body strength!! Rolling takes a lot of muscle, but then again I'm not that strong and I NEVER use a rolling pin so I'm not used to the motion.
Finally, along the same lines as rolling the dough out evenly, cut them evenly. All of your noodles should be the same width.
You can cook these noodles long or cut them into smaller shapes - it's up to you, what you prefer, and how you will be using them.
So the next time you are in need of noodles, give these a try!
Homemade Egg Noodles for Soup
Source: The Pioneer Woman
Note: this is for 2 people. The Pioneer Woman's rule of thumb for the recipe is # eggs = # ppl, and 1 c flour per every 2 eggs.
- 2 whole eggs
- 1 c all purpose flour
Let the dough rest for a little while before starting the next step - rolling.
When you’re ready, roll it out using a rolling pin on a floured surface as thinly as it’ll go.
To cook the noodles, just boil them in salted water for 2-3 minutes. Fresh noodles cook very fast so be careful not to overcook!