Tuesday, January 24, 2017

Homemade Egg Noodles for Soup

No noodles for your soup? No problem! 
These homemade egg noodles come together quickly with just two ingredients and some muscle! 


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.




 Second, you really want to get the dough thin and even. A few of my noodles were thicker on the ends or in the middle, so they didn't cook evenly.


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
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands.

Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the surface as needed. 

Let the dough rest for a little while (10-15 min) before starting the next step - rolling 

When you're ready, roll out the dough using a rolling pin on a floured surface as thinly as it will go. 

Cut the dough into noodles (strips) using a knife or pizza cutter.

Please the cut noodles on a floured surface and allow them to dry before cooking.

To cook the noodles, just boil them in salted (salted!!!!) water for 2-3 minutes. Fresh noodles cook quickly so be careful not to overcook. 

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