Description
This homemade egg noodles recipe yields tender and fresh pasta made from simple ingredients like flour, eggs, milk, and butter. Perfectly rolled and cut, these noodles cook quickly and can be served with your favorite sauces or in soups for a comforting meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs
- 1/4 cup milk
- 1 tbsp melted butter
Instructions
- Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture, then add the eggs, milk, and melted butter into the well. Mix together until a shaggy dough begins to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic. Once kneaded, cover the dough with a clean cloth and let it rest for 20 to 30 minutes to relax the gluten.
- Roll Out the Dough: After resting, divide the dough into two equal portions. Roll each portion out into a thin sheet, approximately 1/8-inch thick, on a floured surface to prevent sticking.
- Cut the Noodles: Using a sharp knife or pasta cutter, slice the rolled-out dough sheets into your desired noodle shapes and widths.
- Dry (Optional): If you are not cooking the noodles immediately, lay them out on a floured surface and allow them to dry for 1 to 2 hours. This helps to firm up the noodles and prevents sticking when storing.
- Cook the Noodles: Bring a large pot of salted water or broth to a boil. Add the fresh noodles and cook for 2 to 4 minutes or until tender but still slightly firm. Drain and serve with your favorite sauce or in soup.
Notes
- Resting the dough is crucial for easier rolling and better texture.
- Drying the noodles before cooking can prevent sticking if not used immediately.
- Fresh noodles cook quickly, so keep an eye on them to avoid overcooking.
- You can substitute milk with water for dairy-free noodles.
- Store unused fresh noodles in an airtight container or freeze for longer preservation.
