Homemade Egg Noodle Recipe – (without a machine)
Fresh egg noodles, beat boxed noodles every time in my book. It’s a bit of a different process if your not use to it – but this recipe is actually super simple and requires no special tools. Egg noodles are great for those left over eggs. Or when you have a friend, like us, who gives you goose eggs, which are the size of 3 chicken eggs. The whole wheat is a great source of complex carbs and are a bit higher in protein then regular noodles.
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INGREDIENTS
- 1 1/2 – 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3 eggs
INSTRUCTIONS
- In a large bowl, combine the whole wheat flour and salt and stir loosely to combine. Create a well in the middle and add the eggs and stir until a loose dough forms.
- Knead the dough 10-15 minutes until a smooth ball forms.
- Turn the dough out onto a floured surface and knead it into a smooth, dense ball. Cover the dough with a towel and let it rest at room temperature for 30 minutes.
- Roll the dough out, by hand with a rolling pin.
- When you get to the desired thickness, lay each sheet out flat and sprinkle a fair amount of flour onto both sides. Then roll or fold each piece and slice the pasta into noodles by cutting the desired width. Use your fingers to separate each noodle. Sprinkle with more flour to make sure the noodles don’t stick.
- Let the pasta rest for about 15 minutes before boiling it (this allows it to dry out a bit).
- When ready to serve, pick up noodles and shake off excess flour. Drop the pasta in salted boiling water and cook for about 2 minutes until tender.
You can also fully dry your pasta and store for later use.
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