Sweet & savory country cooking from my table to yours!

advertisement

Homemade Egg Noodles

homemadeeggnoodles - 37

 

When I was a little girl, I watched my mother make homemade egg noodles time and time again.  I would always beg to help, and my mother obliged by allowing me to help roll out the dough and cut the noodles into thin strips.  Nowadays, I have a pasta maker attachment for my kitchen aid mixer, but sometimes I just want the rustic look of my mother’s homemade egg noodles.  My mother always fixed these noodles with beef, but they are also great with  chicken.  I like to roll these noodles out sort of thick and rustic looking, just like my mother did, but don’t worry, you can still run them through a pasta maker and make them thin and perfect looking if you choose to do so.

The recipe goes like this…

homemadeeggnoodles - 3

Okay…I used chicken, but you can use beef as well….I placed 8 chicken thighs with skins, in a large pot.  I added some chicken bouillon, salt and pepper and covered them with plenty of water…

homemadeeggnoodles - 8

I cooked the chicken thighs for about 1 1/2 hours until they were very tender and removed them from the heat.  I turned off the heat under the pot…

homemadeeggnoodles - 32

I placed the chicken thighs in a dish to cool, then I discarded the skins and bones and tore the chicken up into small bite size pieces….then I added it back into the broth…

Okay, now for the noodles….

homemadeeggnoodles - 14

I combined the salt and flour in a large bowl and mixed them together with a fork…

homemadeeggnoodles - 15

Then I made a well in the center of the flour…

homemadeeggnoodles - 18

I added the water…

homemadeeggnoodles - 20

then the eggs…and mixed all the ingredients together really well…

homemadeeggnoodles - 21

then I dumped it out onto a well floured working surface and kneaded the dough a little with my hands…the dough should be soft and pliable but not too sticky…
homemadeeggnoodles - 23

then I placed the dough on a floured dough board, but a counter top is just fine…but keep in mind, that you will be cutting through the dough onto your counter surface with a knife or pizza cutter…

homemadeeggnoodles - 25

then I rolled the dough out to about 1/8″ in thickness….okay, I stopped about here and turned the heat back on under my pot of broth and chicken to let it come back to a boil…

homemadeeggnoodles - 27

then using a pizza cutter, I cut the dough into long vertical strips about 1/4″ wide…my mother unfortunately did not have a pizza cutter, back in the day, so a sharp knife did the job.
homemadeeggnoodles - 30

then I cut horizontally across the very center of the dough…now at this point you might want to go across a couple of more times, making the noodles shorter.  However, I choose to leave mine long sometimes….just because I can…and maybe because I like to watch my husband work hard at trying to suck the long noodles into his mouth…

homemadeeggnoodles - 35

Next, I ran a metal spatula under a few at a time and picked them up….Now…I’ll stop here for a second to let you know that back in the day, my mother use to let the noodles set and air dry for a day before using them, but I have never had the patience to do so, and I can’t tell that it makes any difference in the texture of the noodles…

homemadeeggnoodles - 36

then I dropped them into the boiling broth…. and let them cook until they were tender…

homemadeeggnoodles - 38

then I served them up to my husband who was eagerly waiting for a hot bowl ful…

Print

Homemade Egg Noodles


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30

Description

Rich rustic homemade egg noodles…enough said!


Ingredients

  • 2 cup all purpose flour
  • 1 teaspoon salt
  • 1 large egg plus 3 egg yolks
  • Enough water to make a dough and form a ball, about 6 tablespoons

Instructions

  1. Place the flour and salt in a large bowl. Make a well in the center of the flour.
  2. Add the water and eggs to the center of the flour and mix the ingredients together really well. The mixture should form a sticky ball.
  3. Place the sticky ball onto a floured work surface. Using your hands, knead the dough a couple of times until it’s soft and pliable but no longer sticky.
  4. Using a rolling pin, roll the dough out on the floured surface until it’s about 1/8″ in thickness.
  5. Using a sharp knife or pizza cutter, cut the dough into vertical strips about 1/4″ wide. Next, cut a horizontal line across the center of the dough. Now cut a horizontal line across the center of each half of the dough. You should have four sections of noodles.
  6. Using a sharp spatula, slide it under a few of the noodles at a time and pick them up. Toss a few at a time in hot boiling broth.
  7. Cook the noodles for about 15 minutes until they are very tender.

Notes

  • The preparation time listed above is for the noodles only.
  • These noodles can be fixed with beef or chicken.

Nutrition

  • Serving Size: 6

 

advertisement