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Whipping up homemade egg noodles takes me straight back to my grandma's kitchen adventures. This basic technique she showed me now gets used whenever I want to add a special touch to our family dinners. The real beauty lies in using just four basic things you've probably got sitting in your pantry right now. My little ones really enjoy helping flatten the dough and watching their wobbly noodle creations change shape when they hit the water.
Perfectly Simple
There's something incredibly rewarding about creating noodles yourself. They taste completely different from store-bought options and you won't need any special tools. Just your fingers, a rolling pin and everyday ingredients. I'm amazed at how flexible they are – I throw them in chicken soup or mix them with butter and cheese for a fast side.
Ingredients List
- Flour: 2-2½ cups; all-purpose, add more or less until you get a slightly tacky dough.
- Salt: ½ tsp; brings out the flavor in your noodles.
- Milk: 2 tbsp; adds wetness and helps everything stick together.
- Eggs: 2 large; gives the dough its structure and rich taste.
Noodle-Making Steps
- Mix Your Base
- Combine your eggs, milk and salt, then gradually add your flour. You'll hit the sweet spot when it forms a slightly sticky ball.
- Work The Dough
- Knead it on your floured surface until smooth and stretchy. Let it sit covered for a bit – this makes rolling way easier.
- Flatten It Out
- Here comes the fun part – roll it really thin. Don't sweat if it's not perfect, these noodles look best with a homemade touch.
- Shape Your Pasta
- Slice them into whatever forms you fancy. I usually go for strips but sometimes get creative with the kids.
- Cook Them Up
- Toss them in bubbling water or soup and they'll cook in just minutes. They're ready when they pop up to the surface.
Helpful Hints
Don't rush past the dough resting step – it really changes how easily you can roll everything out. If your mixture seems too dry, splash in a tiny bit more milk. Too sticky? Just sprinkle on extra flour. These noodles aren't fussy so don't worry about making everything exactly right.
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Storage Ideas
I usually make twice as much and let the extra batch dry on my counter. They'll stay good in a sealed container in your fridge or freezer. When you're ready to eat them, just drop them directly into your soup or hot water – no need to defrost them first.
Frequently Asked Questions
- → Can I prep the noodles in advance?
Absolutely. Let them air dry on parchment paper or a rack and store in a sealed container. Keep in the fridge for a few days or freeze for months.
- → How thin should the dough be rolled?
Make sure the dough is rolled super thin, almost like paper, to get the perfect texture and a quick cook time.
- → Is freezing the noodles possible?
Yes, freeze either the dough before rolling or the cut noodles. Cook them straight from frozen in boiling water or broth when ready.
- → How do I tell when the noodles are done?
They cook really fast, just 2-3 minutes. Bite into one—they should be tender but still have a slight bounce.
- → What are some serving suggestions?
Pair these noodles with soups, stroganoff, Swedish meatballs, or just toss with butter and some parmesan for a classic taste.