Do you enjoy the flavour of homemade egg noodles? You’ll adore this fast and easy dish if that’s the case. This dish is ideal for nights when you want a tasty and filling dinner but don’t want to spend hours in the kitchen or you’re in a rush when you have people coming over to perform residential painting on your home. Homemade egg noodles are ideal for chicken noodle soup, as well as other meals that need noodles. So, what do you have to lose? Give this simple and quick homemade egg noodles recipe a go now!
Homemade noodles, like anything else, are better when made from scratch. You don’t grasp how fantastic a meal is until you add the extra homemade component. For example, using store-bought flour tortillas instead of homemade or uncooked ones. Alternatively, use a homemade “cream of chicken soup” in place of canned cream of chicken.
You may not believe it at first, but once you’ve had the from-scratch version, you’ll think differently!
My mom always prepared her amazing chicken noodle soup with handmade noodles. She can prepare them so quickly, and the ingredients are ones we always have on hand, so it didn’t matter to her.
To make homemade egg noodles, all you need are four easy ingredients: eggs, flour, milk, and salt.
It’s really simple! You don’t need a pasta machine. All you need are those four ingredients and a rolling pin to create them. Anyone can do it!
This is a forgiving dish. Egg noodles are not as delicate as pie dough or pasty dough, so you don’t have to be as cautious with how much you handle them. You can’t over-mix them. If you think the dough is too “dry,” a few drops of water or milk may be used. If you think it’s too sticky, try sprinkling in a little extra flour. You can’t really make a mistake.
Allow 5 minutes for the dough to rest before rolling it out, and another 5 minutes after rolling it up. This helps to make the dough easier to work with and prevents the noodles from “shrinking” as you cut them. It’s not necessary to rest the dough, but I think it’s a good idea. When resting, cover the dough with plastic wrap or a light towel.
You may cook them straight away after making them, adding them to a pot of boiling soup — they’re one of my favourite additions to homemade chicken noodle soup. You can cook them in boiling water until soft, then serve them with Swedish meatballs, Beef Stroganoff, or with butter and Parmesan cheese.
Using a clean towel or a pasta drying rack, let them dry completely. Keep them in an airtight container until you’re ready to use them.
You may also freeze the dough in a freezer-safe ziplock bag. Then, cook them from frozen in a pot of boiling water or soup.
To dry out (just dry enough that they won’t stick together), lay them on a dry towel, parchment paper, or pasta drying rack. To preserve them, place them in a ziplock bag or air-tight Tupperware and refrigerate for a few days or freeze for up to a few months. So whenever you’re super busy with laser skin tightening appointments or need to go renew your auto insurance asap just, cook them from frozen in a pot of boiling water or soup in no time.