Easy Homemade Egg Noodles
The perfect Fall warm-up dish, Chicken and Noodles with HOMEMADE noodles! I remembered this as being a very messy and drawn out process when I last made them…..yikes, about 30 years ago! What I learned with this recipe, though, is that doesn’t have to be the case….at ALL. These were so easy and so tasty, I know I’ll be making noodles with this recipe from now on….no more chewy and tough frozen egg noodles for us!
2 cups all-purpose flour
2 tsp. kosher salt
3 egg yolks
1/4 – 1/2 cup water
In a large mixing bowl, combine flour with salt, then create a well in the center of the flour mixture. Place egg yolks and egg into the well, along with a couple tablespoons water; stir or use your hands to combine well, adding more water as needed, a tablespoon at a time, until dough comes together.
Divide dough in half and let rest for 10 minutes. Once dough has rested, roll out on a lightly floured work surface to 1/8″ inch thickness; use a pizza cutter to cut noodles to desired width. Repeat with remaining half of dough. Noodles can be used at once or left out to dry, as desired. (I used mine immediately after rolling them out and they were so fat and tender once simmered in the broth….delicious!)
To cook noodles as part of a pot of soup, simply drop them, a few at a time, into the simmering broth, stirring occasionally, until noodles are tender, cooking approx. 12-15 minutes.
Dough and noodles also freeze great.