Egg Noodles

Egg Noodles

This homemade Egg Noodles recipe only has four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff or plain with butter and cheese.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Main Course

Cuisine: American, Chinese, Italian

 

Servings: 6

 

Calories: 292kcal

 

Author: Lauren Allen

 

Cost: 1

Ingredients

• 2 large eggs
• 3/4 teaspoon salt
• 2 Tablespoons milk
• 1 1/2- 2 cups all-purpose flour

Instructions

• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
• Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
• Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.

Notes

Make Ahead and Storage Instructions: Dry them out (just dry enough that they wont stick together) by laying them on a pastry drying rack, cooling rack, dry towel, or a piece of parchment paper. Then place them in a ziplock bag or air-tight container and either refrigerate them for a few days, or freeze them for up to a few months. Cook them in a pot of boiling water or soup.

To Cook: You can cook these easy egg noodles immediately after making them by adding them to a pot of boiling soup, like my homemade chicken noodle soup. Or, cook them in. boiling water until tender and serve them with any recipe that calls for egg noodles, like Swedish meatballs, Beef Stroganoff, or plain with butter and parmesan cheese.

To Freeze: Freeze the dough (before rolling it out) in a freezer-safe bag, or airtight container, or freeze the homemade egg noodles after they are cut and before they are cooked. When ready to use, cook them from frozen in a pot of boiling water or soup.

https://tastesbetterfromscratch.com/homemade-egg-noodles/

Cioppino
3 cracked crabs
4 dozen fresh clams
3 lbs. prawns
3 minced onions
3 cups minced celery
1 c. olive or salad oil
3 cloves garlic
2 large (14.5 oz) cans tomato sauce
1 28 oz. can whole tomatoes
1/3 c. parsley flakes
2 tsp. oregano
1 c. dry white wine
2 bell peppers, chopped
Salt and pepper to taste

In olive oil, simmer bell peppers, onion, celery, garlic and parsley until limp, do not brown. Add tomato sauce, whole tomatoes, oregano, wine, salt and pepper and simmer one hour in a covered pot. Add seafood and cook for 25-30 minutes or until clams open up and prawns are pink.

Ultimate Cioppino (for 2 people)
1 lb. uncooked prawns
1 or 2 uncooked crabs
8 scallops
8 bite sized pieces of cod (or white fish)
8 oysters
1 TBS. garlic, minced
1 green bell pepper, diced
2 medium carrots, diced
4 ribs celery, deiced
1 6 oz. can tomato paste
1 15 oz. can diced tomatoes (or 2 c. diced fresh tomato)
2 6.5oz. can diced clams
1 12 oz. bottle clam juice
2 whole clams

Sautee garlic, bell pepper, carrot and celery in 2 TBS. olive oil. Season with dash of salt, cayenne pepper, oregano, italian seasoning and basil. Add one bay leaf. Stir in tomato paste, diced tomato, diced clams, clam juice. Simmer 3 hours. Taste and adjust seasoning. Add seafood. Simmer until cooked through. Pour in deep bowls and garnish with two whole clams. Serve with garlic bread.

Noodle Soup (for udon)
3 c. fish stock
1 TBS. mirin
2 TBS. light soy sauce
Pinch of salt

Sumashi (clear soup stock)
4 1/2 c. fish stock (or half and half chicken and fish stock)
2/3 tsp. salt
2 tsp. light soy sauce

Add shellfish, tofu or other vegetables to taste.

Corn and Chicken Soup
Mix together:
1/4 lb. cooked, deboned chicken meat
1 tsp. Sake (white wine)
1/8 tsp. salt

Dust meat in 1 tsp. cornstarch. Cook in a large pot.

Add:
3 c. chicken stock
1 tsp. salt
1/2 of a 17 oz. can creamed corn
Bring to a boil.

Add before serving (like making egg-drop soup; swirl soup while slowly streaming in egg mixture):
1 egg white
1 TBS water

Add slurry:
2 TBS. water
2 TBS. cornstarch

Top with cooked sliced ham and green onion.

Boiled Chicken Soup

Boiled Chicken Soup
In a large pot, place a whole chicken and cover with water. Boil for approximately 20 minutes. Add coarsely chopped nappa cabage, chopped carrots and diced potatoes. Boil until vegetables are soft and chicken falls off bone.
In a small cup combine soy sauce, white vinegar and a little sesame seed oil. Drizzle over individual soup bowls.

Lentil Sausage Soup

Lentil Sausage Soup
Rinse and drain lentils. Cook in a pot with beef stock, diced zucchini, onion, minced garlic, crushed tomato and shredded carrots. Cook until lentils are very soft (about an hour on the stovetop and 5 on low in the slowcooker). Blend/liquefy about ¼ of soup. Cook sausage with red pepper flakes and add to soup.

Cabbage Roll Soup

Cabbage Roll Soup
Make meatball mixture (haven’t mastered it yet, so you’ll have to figure out what you like. I used a combination of turkey, sausage and ground beef with shallot, garlic, panko and egg.) Form oblong meatballs and place in a cabbage leaf. Roll leaf around meat mixture and secure with 2 toothpicks. Place in boiling stock. Add cubed potatoes and carrots. Cook until vegetables are soft and meat is cooked all the way through.

Corn Chowder

Corn Chowder
Brown bacon and set aside. Cook onions in same pot until browned. Add minced garlic. Add cream of corn and some frozen corn. Add diced potatoes and carrots. Cook with just enough chicken stock to cover. Cook until vegetables are tender. Add whole milk or half and half until reach desired thickness. Finish with freshly chopped parsley and garnish with bacon.

Miso Soup (hearty)

Miso Soup (hearty)
Boil 5 cups water. Mix in and dissolve approximately 1 TBS miso paste. Add dashi (dried fish stock) to taste. Add approximately 2 TBS soy sauce. Add cubed potato (2 baker), black carrot (cut into strips with a peeler), carrots (2) and cooked ground sausage.

Miso Soup (simple)

Miso Soup (simple)
Boil 5 cups water. Mix in and dissolve approximately 1 TBS miso paste. Add dashi (dried fish stock) to taste. Add approximately 2 TBS soy sauce. Add cubed tofu and sliced green onions.

Minestrone

Minestrone

1 pound boneless chuck, cut into pieces
3 quarts water
1 or 2 teaspoons salt
1 can Italian peeled tomatoes
1 medium onion, chopped
2 stalks celery, cut up
1 cup chopped fresh parsley, or ½ cup dried
½ to 1 teaspoon oregano and basil
1/8 teaspoon pepper
1 garlic clove, minced (optional)
1 can chic peas (garbanzo beans)
1 cut up zucchini
1 small can (8 ounces) green beans
1 cup diced carrots
1 cup chopped cabbage
1 cup macaroni, uncooked

Brown meat and onions in a soup pot. Add water and tomatoes and simmer for a ½ hour or so while chopping the vegetables. Add everything but the macaroni and cabbage and simmer for another 1/2 hour or more. Add macaroni and cabbage and simmer 20 to 30 minutes until cooked. Adjust seasonings during the later cooking stage. Serve with parmesan cheese on top.