How was your Thanksgiving? I got away with going to two dinners, so things went pretty swell over here.
Soup season is upon us and there is one skill that you really should have in your arsenal.
Making homemade egg noodles.
There is nothing more comforting on a cold night than a bowl of steaming hot chicken noodle soup, full of tender veggies, chicken, and those thick, rustic egg noodles. There is something so old fashioned and wholesome about it.
They are super simple to make and really take so little time, along with costing next to nothing to make. One batch of these noodles costs about .50 to make, compared $2-3 for the frozen egg noodles you but in the store.
HOW TO MAKE HOMEMADE EGG NOODLES
Assemble all of your ingredients so that you don’t have to grab anything while mixing. Your hands will be messy!
Place the flour and salt in a mixing bowl and form a well in the center. Pour the butter, milk, and eggs into the center of the well. Using your fingers, mix the ingredients until they come together.
Turn the dough out onto a floured surface and knead for 5 minutes.
After about 5 minutes the dough should be relatively smooth.
Place the dough in a small bowl and cover with a cloth. Allow to rest for 10 minutes.
Place the dough on a floured surface and roll out into a rectangular shape with a thinness of about 1/4″. *The dough will expand when it’s cooked, so if it is not rolled thin enough you will have very thick noodles.
Cut the dough in half, lengthwise.
Using a pizza cutter, slice the dough into strips width wise, making each strip 1/4″-1/2″ wide.
Sprinkle a little flour over the tops of the noodles and then gently toss them with your hands, lightly coating the noodles with flour.
The noodles can be allowed to air dry(make sure they are not touching each other because they will stick together) and then added to your soup(give them about 5 minutes to cook).
I like to use them fresh and throw them right into my soup after slicing. They will cook faster fresh, in only a minute or two.
- 2½ C. Flour
- 1 pinch salt
- 2 Eggs, beaten
- 1 T. Butter, melted
- ½ C. Milk
- Assemble all of your ingredients so that you don’t have to grab anything while mixing. Your hands will be messy!
- Place the flour and salt in a mixing bowl and form a well in the center. Pour the butter, milk, and eggs into the center of the well. Using your fingers, mix the ingredients until they come together.
- Turn the dough out onto a floured surface and knead for 5 minutes.
- After about 5 minutes the dough should be relatively smooth.
- Place the dough in a small bowl and cover with a cloth. Allow to rest for 10 minutes.
- Place the dough on a floured surface and roll out into a rectangular shape with a thinness of about ¼″. *The dough will expand when it’s cooked, so if it is not rolled thin enough you will have very thick noodles.
- Cut the dough in half, lengthwise.
- Using a pizza cutter, slice the dough into strips width wise, making each strip ¼″-1/2″ wide.
- Sprinkle a little flour over the tops of the noodles and then gently toss them with your hands, lightly coating the noodles with flour.
- The noodles can be allowed to air dry(make sure they are not touching each other because they will stick together) and then added to your soup(give them about 5 minutes to cook).
- I like to use them fresh and throw them right into my soup after slicing. They will cook faster fresh, in only a minute or two.
- *The noodles are best when they are not cooked for a long amount of time, as they will continue to soak up liquid and soften. Add them to your soup only in the last few minutes of cooking.
*The noodles are best when they are not cooked for a long amount of time, as they will continue to soak up liquid and soften. Add them to your soup only in the last few minutes of cooking.
