Egg Noodles
From bondc 16 years ago
- 60 minutes to make
- Serves 4
Egg noodles are the central and eastern European cousin to pasta. The primary difference between noodles and pasta is that noodles use exclusively eggs (eggs are used in pasta dough in northern Italy, but not southern Italy, where people rely on dried pasta), and noodles are kneaded more to develop the gluten for a chewier product. Read more Egg noodles are thicker, chewier and more substantial than Italian pasta. See less
Ingredients
- 2 - 2 1/2 c. flour shopping list
- 3/4 t. salt shopping list
- 3 eggs plus 1 egg yolk shopping list
How to make it
- Mix 2 c. of the flour and salt and make a well in the center. Add eggs and yolk to the well, and mix in with your fingers or a wooden spoon from the inside out, until the dough holds together and cleans the bowl; add additional flour as needed.
- Knead the dough at least 10 minutes, until smooth and resilient. Cover with a towel and let rest for 30 minutes. Cut dough into fourths, then with each fourth at a time, flatten it, then roll it out 1/8-inch thick. Cut into noodles (for kluski, cut into 1/8-inch strips), toss to separate, and spread out on the counter to dry about 30 minutes.
The Rating
Reviewed by 6 people-
Oh gosh this brings back memories of my Grandmother. She use to make her noodles just like this every Thanksgiving. And I havent seen anyone do this since. They were so very good to eat! Thanks for the reminder!
kirabunga
in Magnolia loved it
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I made these last night and they were excellent - I only used 2 c flour and found it was too dry so had to add the 4th egg white to get the moisture up but the end result was excellent all the same and really, not all that much work in the grand sche...more
mbelisle
in Suva loved it
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I just came home with a pasta roller so I'll be trying your recipe in the next day or two! Thanks so much for taking the time to post your recipe!
annieamie
in Los Angeles loved it
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