Homemade Egg Noodles
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup milk
1 tablespoon unsalted butter, melted
Directions:
Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour and salt.
Incorporate the Wet Ingredients:
Make a well in the center of the flour mixture and add the eggs, milk, and melted butter.
Use a fork to slowly mix the wet ingredients into the flour until a dough begins to form.
Knead the Dough:
Turn the dough out onto a lightly floured surface.
Knead the dough for about 5-7 minutes, until it becomes smooth and elastic.
If the dough is too sticky, add a little more flour as needed.
Rest the Dough:
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20-30 minutes. This allows the gluten to relax, making it easier to roll out.
Roll Out the Dough:
Divide the dough into two equal portions for easier handling.
On a lightly floured surface, roll out one portion of the dough to your desired thickness, typically between 1/8 to 1/4 inch thick.
Repeat with the second portion of dough.
Cut the Noodles:
Use a sharp knife or a pizza cutter to cut the rolled-out dough into strips, as wide or narrow as you like. You can also use a pasta cutter for more uniform noodles.
Dry the Noodles (Optional):
You can cook the noodles immediately or let them dry on a clean kitchen towel or drying rack for 1-2 hours, depending on how thick they are. Drying the noodles gives them a slightly different texture when cooked.
Cook the Noodles:
Bring a large pot of salted water to a boil.
Add the noodles and cook for 2-3 minutes if fresh, or 6-8 minutes if dried, until they are tender but still firm to the bite.
Drain and serve with your favorite sauce, in soups, or as a side dish.
Prep Time: 20 minutes | Cook Time: 3 minutes (fresh) or 8 minutes (dried) | Total Time: 43-58 minutes
Kcal: Approximately 210 kcal per serving | Servings: 4 servings
