Homemade Egg Noodles Pasta (Ready-to-Print Version)
Tender, silky egg noodles made with basic pantry ingredients—perfect for soup or any comforting pasta dish.
# What You’ll Need:
→ Dough
01 -
2 cups all-purpose flour, plus extra for dusting
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1 large egg
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2 large egg yolks
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6 tablespoons cold water
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3/4 teaspoon fine salt
# Step-by-Step Guide:
01 -
Combine the large egg and two egg yolks in a medium mixing bowl. Whisk until fully blended. Gradually add cold water, whisking until the mixture is uniform and smooth.
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Sprinkle the salt over the egg mixture. Gradually add the flour, stirring with a fork or wooden spoon to form a shaggy dough. Continue mixing until most flour is incorporated and the dough comes together.
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Transfer the rough dough to a clean, floured surface. Knead with the heel of your hand for 8 to 10 minutes, adding small amounts of flour as needed, until the dough feels smooth, elastic, and springs back when pressed.
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Wrap the kneaded dough securely in plastic wrap. Allow it to rest at room temperature for 30 minutes to relax the gluten.
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Divide the dough in half for easier handling. On a generously floured surface, roll each half into a sheet about 1/8 inch thick, dusting with extra flour to prevent sticking and ensure uniform consistency.
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Using a sharp knife or pizza cutter, slice the rolled dough into strips of desired width. Dust the noodles with flour and gently toss to separate.
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Optional: Let cut noodles rest on a floured surface for 15 to 20 minutes for a firmer texture, or cook them immediately for tenderness.
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Bring a large pot of salted water to a boil. Add fresh noodles and cook for 2 to 3 minutes, stirring gently, until tender yet slightly firm. Drain immediately and serve as desired.
# Handy Tips:
01 -
Resting the dough is essential for easier rolling and tender noodles; do not skip this step.
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Fresh noodles can be stored refrigerated for up to 3 days or frozen on baking sheets before transferring to freezer bags.
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Cooked noodles are best enjoyed immediately but may be refrigerated for up to 2 days and reheated with a splash of broth or butter.