Homemade Egg Noodles

Homemade noodles are a quintessential comfort food of my childhood. Serve with beef, chicken or just buttered as a side dish.

Prep Time 1

Cook Time 30

Servings 8

In a large mixing bowl, add flour. Make a well in center and add eggs. Using a fork, combine until a dough begins to form.
Transfer dough to a well-floured worktop. Adding more flour as needed, knead until a fairly smooth and elastic ball is formed. Dough should be tacky, but not sticky.
Divide dough into thirds, covering two portions while working with one. Roll one portion of dough into a large rectangle, about 1/8 inch thick. Dust surface of rectangle with flour and loosely roll into a long tube. With a thin, sharp knife, slice tube into 1/4 to 1/2 inch pinwheels. Unroll pin wheels into strands of dough and lay flat to dry. Continue with other portions.
Noodles can be cooked immediately, or allow to dry for at least three hours. Once dried, noodles can be bagged and kept in the pantry for up to one week, or packed in gallon size freezer bags and frozen for up to 3 months.
To serve with beef, add 3-4 cups of noodles to broth from 1-2 pounds of stew beef cooked with garlic, onion, salt and pepper. Add just enough water to cover. Bring to a boil 5-10 minutes, fresh; 15-20 minutes, dried; 20-30 minutes, frozen. Season with salt and pepper.

Noodles, like any pasta, require a "feel" to know when it's the right texture to roll. A few attempts and you'll have it. Add more flour or even another egg if your ratio is off. It's a forgiving dough.
My mother kneads and rolls all by hand. You can use a large stand mixer to knead and a pasta roller attachment to roll out sheets. I usually knead by hand and use my Kitchen aid roller attachment to ensure my sheets are evenly thin.
I prefer thicker noodles so rolling to 1/8 inch thickness is perfect for me. Noodles will puff up as they cook, so adjust cooking time based on thickness.