Thursday, October 18, 2012

Homemade Egg Noodles

To reheat cooked noodles?  Pan fry with butter, salt and pepper.  Don't drool in the pan!

Didja notice those fat, delectable noodles supporting my Beef Stroganoff?  They're homemade egg noodles, and you can make them too!

I got the recipe from my Facebook friend Christi Wilson.  Five ingredients and four steps?  I'm in!

Egg Noodles
(recipe courtesy of Christi Wilson)


  • 2 1/2 cups all purpose flour
  • 1 pinch table salt
  • 1/2 cup milk
  • 1 tablespoon butter
  • 2 eggs, beaten

 1.  In a large bowl, stir together the flour and salt.  Stir in milk, butter, and eggs.
Yup, it's dough.

2.  Knead dough until smooth.  (I had to add a little extra flour - maybe my eggs were big, or maybe it was the rainy weather.  Anyway, keep your flour handy, just in case.  You'll also need about 1/4 cup for when you roll out the dough.)  Let the dough rest for about ten minutes.

Roll, roll, roll your dough, gently on the board...

3.  Flour your counter or a large cutting board, and roll out the dough to about 1/8-inch thickness.  Cut into desired shape.  I made mine about 1/2-inch wide, and long, but I ended up cutting them shorter after they were cooked, so the kids could handle them easier.  Let them air-dry for a few hours until you are ready to cook them.

I used the little metal basket I keep my spatulas and wooden spoons in.  Ideas are everywhere!

4.  To cook, boil until al dente.  Mine went for about 7 minutes.  Just until they are chewy but don't taste like flour anymore.

These were awesome with the Beef Stroganoff!  Big and chewy and fantastic when covered in stroganoff sauce.