Best Ever Homemade Egg Noodles Recipes

Steps:

• Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
• With hands, thoroughly mix egg into flour.
• Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
• (Add only enough water to form dough into a ball.).
• Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 4 equal parts.
• Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
• Roll rectangle around rolling pin; slip out rolling pin.
• Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
• Shake out strips and place on towel to dry, about 2 hours.
• When dry, break dry strips into smaller pieces.
• Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
• Drain thoroughly.

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Steps:

• In a large bowl combine the flour with salt.
• Add in eggs, milk and soft butter; mix to combine, then knead until smooth (this should take you about 5-6 minutes).
• Cover with a clean tea towel and allow to rest for 10 minutes in the bowl.
• Flour your work surface.
• Place the dough on the surface.
• Using a lightly-floured rolling pin roll out to about 1/8-inch thickness or as thin as possible.
• Using a pizza cutter slice the dough into desired size strips (I do mine about 1/2-inch).
• Allow the strands to air-dry on the counter uncovered before cooking (this should take about 30 minutes or until no longer moist and sticky).
• If not using the noodles right away, toss with a small amount of flour and store covered in refrigerator until ready to use.
• The cooking time for fresh noodles takes much lesss time than dry.

Steps:

• Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
• Add egg noodles.
• Cook until noodles are desired texture.
• (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
• (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

Steps:

• In a large bowl, combine flour and salt. Make a well in the center. Beat egg, egg yolks and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. , Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut into 1/2-in. strips; cut the strips into 2-in. pieces. Place in boiling salted water or chicken broth; cover and cook for 7-9 minutes or until tender. , Drain; sprinkle with parsley if desired.

Steps:

• In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.

Steps:

• Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
• Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
• Add to broth such as chicken or turkey and cook until done.

Steps:

• Pour flour on a countertop and create a well in the center of the pile. Place eggs in the center with a splash of water and oil; use a fork to whisk and bring dough together. Knead until it forms a ball.
• Cut the dough ball into quarters on a floured surface and roll each piece out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes.
• Bring a pot of salted water to a boil. Add noodles and cook until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Meanwhile, bring butter to a simmer in a saucepan. Add garlic and salt. Mix in cooked noodles and top with parsley and Parmesan cheese.