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Egg Noodles

American.Gourmet's picture
  All purpose flour 2 Cup (32 tbs)
  Egg yolks 3
  Egg 1
  Salt 2 Teaspoon
  Water 1⁄2 Cup (8 tbs)

Make a well in center of flour in large bowl.
Add egg yolks, egg and salt; mix thoroughly.
Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll.
Divide dough into 4 equal parts.
Roll dough, one part at a time, into paper-thin rectangle on well-floured cloth-covered board (keep remaining dough covered).
Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/8 inch strips for narrow noodles, 1/4-inch strips for wide noodles.
Unfold strips and place on towel until stiff and dry, about 2 hours.
Break strips into smaller pieces.
Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 5 to 7 minutes; drain.
Food Processor Directions: Place flour, egg yolks, egg, salt and 1/2cup of the water in workbowl fitted with steel blade.
Cover and process until mixture is moist and crumbly, about 10 seconds.
Add remaining water, if necessary, by tablespoonfuls; cover and process until dough forms a ball, 10 to 15 seconds longer.
Continue as directed.
Cornmeal Noodles: Substitute 1/2 cup corn-meal for 1/2 cup of the flour.
Sesame Seed Noodles: Substitute 1/3 cup sesame seed for 1/3 cup of the flour.
Do not fold dough; cut with serrated knife.

Recipe Summary

Difficulty Level: 
Main Dish

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Egg Noodles Recipe