Egg Noodles Recipe
Egg noodles have a rich history that dates back thousands of years. Originating in China around 2000 B.C., egg noodles were made by mixing wheat flour and eggs to form a dough, which was then rolled out and cut into strips. Over time, the recipe spread across Asia and Europe, with each region putting its unique spin on the dish.
Equipment
- Mixing bowl
- Rolling Pin
- Sharp knife or pizza cutter
- Large pot
- Strainer
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tablespoon olive oil (optional, for a smoother dough)
Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually mix the eggs into the flour using a fork until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a little water, one tablespoon at a time. If it’s too sticky, sprinkle in a bit more flour.
- Wrap the dough in plastic wrap or cover it with a damp cloth. Let it rest at room temperature for about 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll out.
- After resting, divide the dough into two equal portions for easier handling. On a floured surface, roll out one portion of the dough as thin as possible, ideally about 1/8-inch thick.
- Use a sharp knife or pizza cutter to slice the dough into thin strips, about 1/4-inch wide for regular egg noodles or thinner for finer noodles. Repeat the process with the remaining dough.
- Bring a large pot of salted water to a boil. Gently add the noodles to the boiling water and cook for 3-5 minutes, or until they float to the top and are tender. Stir occasionally to prevent them from sticking together.
- Drain the noodles using a strainer and rinse them briefly with cold water to stop the cooking process. Serve them immediately with your favorite sauce, in a soup, or as a side dish.