Homemade Egg Noodles

Buying prepared, frozen egg noodles is quick and easy. But, making your own is easy, too, and much less costly! They cost almost nothing to make ... compared to roughly $4 a bag for store-bought. And, making them at home takes only TWO INGREDIENTS that you probably always keep on hand.

 

I mostly utilize these noodles in either my Beef and Noodles recipe or for homemade chicken noodle soup.

Ingredients:

3 1/2 cups AP flour

4 whole large eggs

 

Directions:

On a clean kitchen counter or workspace, pile the flour into a mound. Make a "well" in the center (create a circular opening in the center of the flour with your fingers). Add eggs into the center well of the flour and begin to whisk the eggs in the well with a fork. 

 

As you go, flour from the outer "walls" will incorporate into the egg mixture. Do this until a barely-sticky dough is created. You should have some flour around the edges left over. 

Knead the ball of dough for a few minutes or until it feels mostly smooth. Make sure there is still flour on the counter while you do this. 

Then, allow the dough to rest wrapped in plastic wrap on the counter for 20 - 30 minutes.

With a heavy rolling-pin, roll out the dough into a thin "sheet." (Flour rolling-pin or dough, as needed.)

Now, you can either roll the dough up jelly roll style, then slice to desired thickness with a knife (this will result in long strands) or you can leave flat on the counter rolled out and cut in whatever size and shape desired with a pizza cutter (short noodles, fat noodles, square noodles ... whatever you like).

 

Toss noodles after cutting with a little flour so they do not stick together.

Use that day (you can leave them out for a few hours) or freeze. Cooking time really depends on the thickness and size you make the noodles!


07/14/16: Updated photos and made clarifications to the recipe.