Bob enjoys egg noodles, and they just are not available anyplace we can find in the Philippines. So after years of looking, we found a recipe online. I thought I’d share it with you today.
Good and easy on how to make egg noodles. The ingredients you can find in any local store near you. One of our favorite side dish or main dishes that we make a lot here in the house usually mix with noodles. You can also add gravy to it and it already tastes so yummy. You can basically mix the egg noodles into anything seafood, chicken, pork and beef. I haven’t tried it with salad, I’m sure it will be good. I had some pictures with the noodles.
Here’s the recipe:
How to make Homemade Egg Noodles:
- 1 cup flour, plus more when rolling out the dough later
- 2 eggs
- 1/2 teaspoon of salt
Kitchen utensils/appliances needed:
- a large bowl
- a rolling pin
- a drying/cooling rack
1) Combine the one cup flour and 1/2 teaspoon salt in a mixing bowl. Make a well in the center of the flour and crack two large eggs in the center of the well. If you are using smaller eggs, the dough might be a little drier, you might have to add one more small egg. Just eyeball the wetness of your dough.
2) Using a fork, beat eggs and gradually start mixing in flour from the sides of the well until it mix good.
3) Continue on working on the flour into the eggs until a solid dough forms. As you’re working in more keep adding flour (sprinkle) and it will start to look quite sloppy, just don’t worry! It will all come together if you keep mixing.
4) Once dough comes together (it will be quite sticky, but that’s okay for now) turn dough out onto a heavily floured surface.
5) Sprinkle dough with plenty of flour and with well-floured hands, knead dough until it feels smooth and is no longer sticky.
6) Cover dough with plastic wrap and chill for at least 30 minutes and up to overnight.
7) On a well-floured surface and with a well-floured rolling pin, roll out one half of the dough at a time. Be sure to rotate or move the dough between each time you roll, to make sure the dough isn’t sticking to the surface. Sprinkle with additional flour as necessary to keep dough from sticking.
8) Roll dough to whatever thickness you want the noodles to be – from 1/4 inch to paper-thin, the choice is yours! I cut mine as thick as an inch.
9) Use a sharp knife or pizza cutting wheel to cut dough into noodles. They can be as thick or thin, narrow or wide, as you like, but try to make them as even as possible so they have the same cooking time. With an inch thick noodles, cooking time is about 10 minutes or so.
10) Lay cut noodles on a cooling or drying rack to air-dry. Noodles can be used immediately or allowed to dry completely and stored in an air-tight container at room temperature for up to a month until ready to use. My noodles hardly be in the jar for a few days, since all of us likes the noodles so much. We make something everyday for it. I didn’t try putting fresh noodles on the refrigerator. I like to air dry my noodles.
11) When cook the noodles, bring a pot of water to a boil. I add enough salt to the water (salty water), and boil noodles until tender to the bite (cooking time will vary depending on how thick your noodles are and how much you let them dry before cooking). Drain and serve add butter, you can add cheese too. add to soups, use in casseroles, or serve with roasts or stews.
The noodles are good to add to:
- Stir fry