Homemade Egg Noodles

chef.camargo's picture

Jan. 10, 2012


Unsifted flour 2 1/2 Cup (40 tbs)
Eggs 3
Cold water 1 Tablespoon
Salt 1/2 Teaspoon



1 In a deep bowl, mix 2 cups of the flour and the salt.

2 Create a well in the center and add the eggs and water.

3 Using your fingers or a spoon, gradually mix the dry ingredients together.

4 Blend the mixture and gather it into a ball.

5 Knead the dough on a board in the bowl, by pushing it down with the heels of your hands, pressing it forward and folding it back.

6 Incorporate up to 1/2 cup more flour, sprinkling it over the ball and adding only enough to make a firm dough.

7 Knead for about 10 minutes.

8 Gather the dough into a ball, and place it on a floured board or table.

9 Using the heel of your hand, press it into a circle about 1 inch thick.

10 Dust a little flour over and under it and roll it out from the center to within an inch of the far edge.

11 Lift the dough and turn it about 2 inches.

12 Roll again from the center to the far edge.

13 Repeat-€”lifting, turning, rolling-€”until the circle is almost paper thin.

14 If the dough sticks to the board or table, using a metal spatula and sprinkle a little flour under it, lift it gently

15 To make potpie squares, cut the dough into 2-inch squares using a small sharp knife or a pastry wheel.

16 On a piece of wax paper, place the squares in one layer.

17 Slice the dough into 1/4-inch-wide strips with a pastry wheel or long sharp knife.

18 The noodles are now ready to be cooked at or cover tightly with plastic wrap and keep in the refrigerator for a day.


19 Serve as desired.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1316Calories from Fat 185

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1195 mg49.79%

Total Carbohydrates 237 g79%

Dietary Fiber 39 g156%

Sugars 2 g

Protein 63 g126%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet