Special guest appearance by my Mom to show us how to make these delicious homemade egg noodles! They're so simple and UNBELIEVABLY better than the dried variety. They're such a delicious homemade touch to soups and casseroles!
Much of my family got really, really into this chicken noodle soup this past fall/winter, no one more so than my Mom. I think every time I talked to her October thru March she had either just made a batch or was about to make some.
Somewhere in the course of regular soup-making, she upped the ante in a major way by making her own egg noodles.
I am trying so hard to avoid any hyperbole and come at this from the objective perspective of someone who writes about food regularly, but THESE ARE THE BEST.
And I realize that probably any time your mom makes homemade egg noodles, they're the best ever, but these really are the best. They're hearty and chewy and almost dumpling-like, but with a very distinct noodle shape that isn't at all mushy. So perfect for noodle soups, to have with stews, in casseroles, or as a fancy buttered noodle side dish. Can I ever go back to the dried kind from the crunchy bag? Probably not!
HOW TO MAKE HOMEMADE EGG NOODLES
My first thought when my Mom told me she had made her own egg noodles was that it was obviously a we're-still-staying-home-all-the-time project which was not at all conducive to the regular pace of life. But then she just kept churning out batch after batch like it was nothing!
Homemade noodles may sound like a major undertaking, but it turns out they are not hard. No special ingredients or equipment is required - not even a pasta machine! Plus, they are fun!
Mix the dough together in a large bowl or a food processor, then turn it out onto a lightly floured surface, and roll out. Once the dough is rolled out, you'll want to let it rest for 5-10 minutes to dry out slightly - this will prevent sticking during the cutting phase.
Much debate ensued during my noodle-making lesson on what is the superior method for cutting noodles. Kitchen scissors and a pizza cutter were the methods discussed and demonstrated. Kitchen scissors have a leg up for artisanal-looking noodles that are more fun to cut, but it's hard to beat the speed of the pizza cutter. If you want to make my Mom's official recipe, use scissors!
Once your noodles are cut, you can either cook them, or freeze them for later.
HOW TO COOK HOMEMADE EGG NOODLES
Fresh egg noodles need about 10 minutes in boiling liquid to cook. You can cook them in a pot of water, or directly in your soup. We prefer to cook them separately and then add to soup as needed - this maintains any leftover noodles at optimal chewiness.
Be sure to check for doneness prior to straining.
Also keep in mind that cooking the noodles directly in your soup might add too much starch depending on how heavily they were dusted with flour!
STORING HOMEMADE EGG NOODLES
Once your noodles are cut, you can cook them immediately or leave them on a sheet pan for up to 2 hours to dry out. If it will be longer than 2 hours until you're ready to cook them, you should freeze them for later.
Freeze egg noodles on a parchment-lined sheet pan. Once frozen, transfer to an airtight container or freezer bag. Noodles will keep for 3 months in the freezer. Cook frozen noodles in boiling liquid for 15-20 minutes.
Easy Homemade Egg Noodles (For Soups + Casseroles)
- 3 large eggs
- 6 tablespoons milk
- 1 1/2 teaspoon salt
- 3 cups flour
- In a large bowl, whisk together the eggs, milk, and salt. Add the flour and stir until well combined. Turn dough out onto a floured surface and roll out to 1/8 to 1/4-inch thickness. You may want to divide dough into 2-3 sections if you're rolling it out on a smaller work surface. Allow to sit for 5-10 minutes prior to cutting to prevent dough from sticking. Use kitchen scissors to cut into desired shape and place noodles on a baking sheet lined with parchment paper. If at any point the dough starts to feel sticky, dust with additional flour. At this point, you can cook noodles immediately, leave at room temperature for up to 2 hours, or freeze for later (see note).Cook fresh noodles in boiling water or soup for about 10 minutes - until desired tenderness.