Gotta give Emily Brady all the credit for this recipe. She like me likes to cook, not bake. And she keeps posting pictures of these egg noodles that she says are delicious and so easy to make. So, the last time I decided to whip up some Chicken Noodle Soup I gave her noodles a try. I have to hand it to her. They really were easy and delicious. And, I could totally make them during the 30 minutes my soup had to simmer, so it didn’t take me any longer than making the soup with store bought noodles. Kind of a fun thing to do. You gotta love a recipe that requires no bowls and calls for just throwing all the ingredients together on the counter.
Classic Egg Noodles
- 2 C flour
- 2 tsp salt
- 1 egg
- 3 egg yolks
- 1/4-1/2 cup cold water (I usually throw ice in mine)
- Mix flour and salt on kitchen surface.
- Create a well and add the eggs.
- Use a fork to slowly whisk eggs gradually pulling flour in.
- Add water a tablespoon at a time until dough is formed.
- Cut dough into fourths.
- Generously flour surface and rolling pin.
- Roll out each fourth one at a time into desired noodle thickness, but keep in mind they swell as they boil.
- Use rolling cutter (pizza cutter) to make 1/4-1/2″ noodles, again to your liking.
- Gently flour again before lifting from surface.
- Boil in soup broth or salted water for 25 minutes or until done.