Today on Sugar Spun Run I'll be showing you how to make homemade egg noodles.
Hey Sugar Spun Bakers! Sam here and today i wanted to share another pantry staple
recipe. Today i'm going to be showing you how to make your own egg noodles at home.
This is a really simple recipe. It's great to have on hand. It makes a great
side dish to any dinner and you can use it in any recipe that calls for egg
noodles. Now the first ingredient you are going to need is a 2 and 1/2 cups of
all-purpose flour. You'll want to place this in a large bowl. We'll add a teaspoon of
salt in for a little bit of flavor and we'll just stir the flour and salt together.
Now I like to make a well in the center of my flour because that's
where I'm going to be adding my eggs. Now you'll need three large eggs for this recipe.
I'm just gonna pour those into the well.
You're also going to need one tablespoon of water.
And I'm just going to use a fork to lightly scramble these eggs.
And once they're lightly beaten I will stir them into the flour and salt mixture.
Now it's gonna take a little bit of our muscle to get all of your ingredients to come together but if your dough is
just much too dry and it's not coming together you can add a little bit more water a teaspoon at a time.
And if it's just way too wet you can add a little bit more
flour, about a tablespoon at a time until you get the dough to form a nice ball.
As you can see this is taking a little bit of work to get it together but everything's going to come together.
The mixture will be pretty shaggy at first so don't just give up and start adding more water. Use a little bit of
that arm muscle and work everything together.
So I've gotten my dough to form a ball. It is a little bit dry, but we're not at the point where we want to add
any more water. It should be a little bit dry before we move on to our next step.
What I'm going to do now, I'm gonna get all the dough off my fork, is I'm going
to transfer this to a lightly floured surface, and I'm going to start kneading it.
And now I'm just gonna knead this with my hands until it forms a nice
smooth ball. Now even though the dough seems a little bit dry here, more than
likely, I'm going to end up having to add a little bit more flour. Let's start kneading it and see.
So as I'm kneading the dough the flour is getting
absorbed. The dough is getting a little sticky so I'll work a little bit more flour into it.
See even though it seems really dry in the bowl we still need more flour.
It's much easier to work everything together with your hands when you're kneading it than it is in the bowl with a fork.
Especially if you have a bad shoulder like I do.
So I've probably added an extra tablespoon or
two of flour at this point, and I think that's going to be enough. I'm just going
to keep kneading this until it becomes a nice smooth ball.
So after about 10 minutes of kneading you should have a smooth elastic ball of dough. So we'll go
ahead and we're going to place this right back in the bowl that we
originally mixed it in, and we'll cover it with plastic wrap. We're going to need
to let it rest for about twenty minutes. This helps the bulletin develop. It's
going to help give us nice smooth egg noodles. So we're just going to let it
rest for a little bit. So once your dough has finished resting, now we can go ahead
and roll it out into our noodle shapes. Now this makes a lot of noodles. You're
going to end up with about a pound of noodles when all is said and done, but
we're going to be rolling it really thin. So we're going to cut it into about four
pieces and just roll out one piece at a time.
We'll return three of those pieces to the bowl and we'll take one of our
pieces, transfer it to a generously a floured surface, and now we're going to
use a rolling pin to roll this really thin. If you can, try to roll it into a
rectangle, but it's not a huge deal if it's not quite rectangular in shape when you're finished.
Now, again, we want this to be really really thin, like paper thin.
I usually aim for about 1/16 of an inch.
And since we rested our dough it's going
to be a little bit easier to work with then if we hadn't rested it. It's also
going to help keep the noodles from shrinking up when we cut them.
Looks like I have a little bit too much flour here since my noodles, or my dough, is sliding
all over the place I'm just gonna flip that over keep rolling.
If you need to add additional flour while you're rolling out your noodles
that's completely fine. Add as much as you need.
Okay so this is nowhere near rectangular in shape. I have the same problem when I make pizza. I can't roll a
pizza dough into a circle to save my life, but this is fine.
If you're a stickler you can work harder to make it into a rectangle but since
we're going to be cutting our noodles into strips the shape doesn't really
matter. One thing you do want to pay attention to is you want to make sure
that you make your dough, you roll your dough out as long as you want your
noodles to be, at least as long as you want your noodles to be.
So now that we have our perfect rectangle here we're going to go ahead and cut it into strips.
Now you can make these egg noodles as thick and as long as you want I'm just
going to cut mine a little less than half an inch wide.
I'm using a pizza cutter to cut my noodles. This is just the easiest way that I've found, but you
can use a sharp knife instead. The way my mom likes to do it is she likes to take
the dough, roll into a rectangle. Roll it up kind of like you're making
cinnamon rolls, and cut it that way. You can certainly do that instead too. If you
want your noodles skinnier you can certainly cut them skinnier. It's totally
a matter of personal preference. And then because I don't want my noodles to
actually be this long I'm going to just cut this whole amoeba shape right in
half. Now I'll just use my fingers to break up the noodles make sure they're all separated.
My dough's sticking a little bit. You want your surface to be
at least somewhat floured so that the noodles don't stick to it. That makes it
a little easier to pull them apart after you've cut them. I'll show you with the next batch.
You shouldn't be pulling them up like this. I mean it's not a big deal.
It's just more work than you really need.
I'm just throwing all of my noodles in a pile here
And now we'll roll out our next piece of dough.
This one is looking so much better. See we should have started with the second one. Cut it again.
And since I floured my surface this time these noodles should come up no problem.
There we go. That's how it's supposed to look.
And yes they have a lot of flour on them. That's completely fine. Keeps them from sticking together.
Here's how my mom usually makes hers. She rolls her dough out into a beautiful rectangle.
Let me actually make this into a rectangular shape because
it's gonna work a lot better that way. You can see where I never do it this way
because I just can't roll a nice rectangle to say in my life.
And then she rolls up the dough.
Cut the end off.
And then she cuts her noodles into the width,
whatever width you'd like.
And then just lightly flour your fingers and unfurl all the noodles.
She just likes to toss them like this until they all come unraveled.
And that is all there is to making homemade egg noodles. If you want any tips on
cooking these or how I like to use them in my own home I'll include those below
the recipe. They are great boiled with a little bit of butter and Parmesan cheese.
Alright thank you guys so much for watching today's recipe I hope you try
this one out. I hope it's useful to you. Great for making if you can't get to the
grocery store. Thank you guys so much for watching and I'll see you next time.