Egg Noodles II

Introduction

This is a straightforward fresh egg noodle recipe that comes together in under an hour and uses pantry staples—eggs, flour, salt, water, and oil. You’ll roll and cut the dough by hand, then boil it fresh, which gives you tender noodles with better texture than dried pasta. It’s ideal for weeknight dinners, soups, or as a base for sauced dishes.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 3 egg yolks
• 1 whole egg
• 1 teaspoon salt
• 1 dash pepper
• 80 ml (¼ cup) water
• 580 ml (2 cups) flour
• 1-2 teaspoon olive oil

Instructions

1. In a bowl, beat together egg yolks, egg, salt, and pepper.
2. Stir in water, then flour.
3. Knead into ball.
4. Roll out on a floured surface until 2-4 mm (1/16-⅛ inch) thick.
5. Cut into noodles 6 mm (¼ inch) wide.
6. Bring water to a boil in a pot, and add oil.
7. Add noodles to boiling water, and cook until done.

Variations

Herb noodles: Add 1 tablespoon of finely chopped fresh parsley, dill, or chives to the egg mixture before adding flour. This creates noodles with flecks of color and subtle herbal flavor that pair well with light sauces or broths.

Whole wheat version: Replace half the flour (290 ml) with whole wheat flour. The noodles will be slightly darker and earthier, with a bit more texture and nutritional density.

Thinner noodles: Cut the rolled dough into strips 3 mm (⅛ inch) wide instead of 6 mm. These cook faster and suit lighter broths or delicate sauces better than standard width.

Spinach noodles: Blend 100 g fresh spinach into a smooth paste, strain out excess liquid, and reduce the water to 30 ml. Mix the spinach paste with the eggs before adding flour. The dough will be softer and may need slightly more flour to reach the right consistency.

Wider egg ribbons: Cut the dough into 12 mm (½ inch) wide strips instead of noodles. These hold hearty meat sauces and cream-based toppings better and cook in the same time.

Tips for Success

Don’t skip the kneading step. Work the dough for 2–3 minutes after mixing to develop the gluten, which helps the noodles hold their shape and texture when boiled rather than turning mushy.

Roll to even thickness. Use a rolling pin and aim for consistent 2–4 mm thickness across the entire sheet; thinner spots will cook faster and break apart, while thick spots will stay chewy.

Cut noodles before boiling. Freshly cut noodles cook better than ones that have dried for hours; use them right away or dust them lightly with flour and store them in an airtight container for up to 1 day.

Test one noodle for doneness. Fresh egg noodles cook quickly—usually 3–5 minutes depending on thickness. Pull out a single noodle after 3 minutes, let it cool slightly, and taste it to check if it’s tender; don’t rely on time alone.

Use a large pot with plenty of water. Noodles need room to move and separate; a crowded pot leads to clumping. Use at least 2 liters (8 cups) of water for this batch.

Storage and Reheating

Cooked noodles: Toss lightly with a bit of olive oil to prevent sticking, then store in an airtight container in the fridge for up to 3 days. Reheat by bringing a pot of water to a boil, adding the noodles, and warming for 1–2 minutes until heated through. Alternatively, reheat gently in a skillet over medium heat with a splash of water or broth, stirring occasionally, for 2–3 minutes.

FAQ

Can I make the dough ahead of time?

Yes. Prepare the dough through the kneading step, wrap it tightly in plastic wrap, and refrigerate for up to 8 hours. Let it come to room temperature for 10 minutes before rolling and cutting.

What if my dough is too sticky to roll?

Add flour 1 tablespoon at a time while kneading until the dough becomes smooth and only slightly tacky. Overworking a very wet dough makes it tough; small adjustments work better.

Why do my noodles stick together after cooking?

Make sure to toss them immediately with a small amount of olive oil or broth right after draining. Rinsing with water removes surface starch and also works, though some cooks prefer to skip rinsing to keep the noodles slightly starchy for better sauce cling.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works fine and will give you slightly more tender noodles. If using cake flour, use about 600 ml since it absorbs less water; if using bread flour, you may need slightly less water since it hydrates differently.