Who loves old-fashioned egg noodles? I DO! Learn how to make homemade noodles with this super easy recipe. They’re SO simple and SO tasty!
I love love love these thick chunky egg noodles just like my mom used to make. Make them for any soup recipe that needs noodles.
Your family with thank you.
How to Make Homemade Egg Noodles
These are just like the kind my mom used to make. Old fashioned, thick, and chunky, and just perfect.
I use my KitchenAid Mixer for the dough, which means making homemade noodles is even easier. If you don’t have a mixer you can easily knead the dough by hand, just knead the dough for a bit longer.
How to Make Egg Noodle Dough
Egg Noodle dough is easy to make, add the dry ingredients to a mixer bowl and give it a stir. Add the liquids, and stir until a dough forms, then knead for 1 minute. You let the dough rest for a bit, and then it’s on to the trickier part.
Rolling Out Homemade Noodles
You can roll out the dough for homemade noodles with a machine, an attachment for your mixer, or by hand. Just remember you should dust the dough and your tools with flour to keep anything from sticking
- machine: simply following the manufacturer’s directions, divide the dough in 4 pieces-you’ll roll big sheets first and then you can cut by hand or if your machine has blades you can machine cut the noodles as well, dust with flour as needed
- mixer attachment: it’s really the same process divide the dough, use flour to keep it from sticking, roll out in long sheets, I roll on setting one first several times, then roll on setting two, I prefer them at this thickness BUT if you like thinner egg noodles go ahead and move to setting 3 and so on–when you get to the thickness you like dust the sheet with flour, set it aside, a roll the other sheets, I prefer to hand cut the noodles so that’s what I do, you can use the cutting tool on your mixer if you have one
- hand-rolling: dust a clean countertop with a little flour, divide the dough into 4 parts, hand flatten each ball and then roll until it’s your desired thickness, dust the cut noodles with flour and set aside
I like thick chunky noodles but you can roll them out as thin as you like them. Remember they do expand while cooking. And thin noodles cook faster.
If you’re looking to try your hand and another kind of noodle, try these Homemade Udon Noodles!
What to Do With Homemade Noodles
- Add them to ANY soup you’re making
- make Beef and Noodles
- or Chicken and Noodles
- Cook them in simmering salted water, drain, ENJOY!
- 2 1/3 cup all purpose flour
- 1 teaspoon salt
- 2 eggs
- 1/3 cup water
- 1 teaspoon oil
- mix the flour and salt together
- make a well in the center drop in the eggs, water, and oil
- stir until a dough forms
- knead 1 minute by machine, or 5 minutes by hand
- roll the dough in a ball, cover with plastic wrap, refrigerate 30 minutes
- To Roll Out By a Stand-Alone Machine: simply follow the manufacturer's directions, divide the dough in 4 pieces-you'll roll big sheets first and then you can cut by hand or if your machine has blades you can machine cut the noodles as well, dust with flour as needed
- To Roll Out Using a Mixer Attachment: it's really the same process divide the dough, use flour to keep it from sticking, roll out in long sheets, I roll on setting one first several times, then roll on setting two, from here I dust the sheet with flour, set it aside, a roll the other sheets, I prefer to hand cut the noodles so that's what I do, you can use the cutting tool on your mixer if you have one
- To Roll Out Using a Rolling Pin: dust a clean countertop with a little flour, divide the dough into 4 parts, hand flatten each ball and then roll until it's your desired thickness, dust the cut noodles with flour and set aside
- Once the noodles are rolled out you can let them dry a bit until you need them OR you can drop them in a simmering soup
- once in a simmering pot of water or soup let them cook a few minutes, and then pull one out and see if it's soft all the way through or if it's still a little hard inside, continue cooking and tasting until you like the way they taste and feel (no longer sort of hard in the middle)
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