Ingredients
- 1 whole egg
- 2 egg yolks
- 3 tablespoons cold water
- 1 teaspoon salt
- 2 cups all-purpose flour (plus extra for dusting)
Ingredients and Why They Matter
The whole egg plus two extra yolks give these noodles a rich color, tender chew, and stronger structure than plain flour‑water dough. The yolks add fat and flavor, which is why egg noodles taste more luxurious than standard dried pasta. Cold water brings the dough together and controls consistency; a small amount keeps the noodles firm rather than soft or bread‑like.
Salt seasons the dough itself so the noodles taste good even before they hit any broth or sauce. All‑purpose flour is ideal here—it has enough protein to create resilient noodles but is soft enough to roll thin. Extra flour is helpful for kneading and rolling so the dough doesn’t stick.
Step-by-Step Instructions
Make and Knead the Dough
In a bowl, I beat the egg and egg yolks together until they’re light and slightly frothy; this helps distribute the yolks evenly in the dough. I stir in the cold water and salt until combined.
Next, I add the flour gradually, mixing with a fork or wooden spoon until a shaggy dough forms. When it starts to come together, I turn it out onto a lightly floured surface and knead by hand for several minutes until the dough is smooth, elastic, and no longer sticky. If it’s too sticky, I dust in a little more flour; if it’s very dry and crumbly, I wet my fingers and knead in just a touch more water.
Roll and Cut the Noodles
Once the dough is smooth, I let it rest briefly (5–10 minutes) under a bowl or plastic wrap; this relaxes the gluten and makes rolling easier. Then I dust the work surface and rolling pin with flour and roll the dough out to about 1/8‑inch thickness. Thinner noodles cook faster and feel more delicate; slightly thicker ones are extra hearty for soups and stews.
When the dough is rolled, I use a pizza cutter, knife, or pastry wheel to cut it into strips of my preferred width—anything from narrow noodle strips to wider rustic ribbons. I keep them lightly floured and gently shake them apart so they don’t clump.
Cook, Chill, or Freeze
For cooking right away, I bring a large pot of salted water or broth to a boil. I add the noodles, stir to prevent sticking, and cook them for about 7–9 minutes, until they’re tender but still pleasantly chewy. They’re especially good simmered in homemade chicken soup or broth for the last few minutes of cooking.
If I’m storing them, I spread the cut noodles on a floured tray. They can be refrigerated for 2–3 days, loosely covered, or frozen in a single layer and then transferred to a freezer bag once solid; frozen noodles typically keep 1–2 months. They can be cooked from fresh or from frozen, adding a minute or two if needed.
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