These noodles are my entire family’s absolute favorite thing I make, and my simple Homemade Egg Noodles recipe (like Reames) is sure to become a family favorite. They frequently request these for their birthdays, and we have them during many holidays, particularly Christmas.
I am so happy to publish this recipe on the blog at last. For over twenty years, or more than twenty-six years, I have been making these noodles. They were among the first homemade products I tried to make. They came out great the very first time!.
This recipe for homemade egg noodles is incredibly simple and requires no special tools. I make these by hand because I’ve never owned a pasta machine. I used a tall drinking glass as a rolling pin when I first started making them. The glass was simply floured in the same manner as a rolling pin. Because I lack a pasta drying rack, I simply spread out the pasta on paper towels to dry.
Making them is simple and very inexpensive (especially when compared to the price of Reames). These noodles are very adaptable and can be used in any recipe that calls for egg noodles. Depending on the capacity you intend to use them for, they can be made thick, thin, wide, or narrow. Or just because you prefer them one way or another.
They dry and cook faster if they are thin. But they are very tasty, however you make them. When they are drying, they do occupy a sizable amount of counter space.
What is the Best Way to Separate Egg Whites and Yolks?
We use an egg separator like this one. A family friend gave it to me about 22 years ago. Before that I would crack the egg as evenly as possible and let as much of the egg white as possible sort of fall out. Then pour the yolk into the other half of the egg shell and go back and forth until you are left with only the yolk. For visual aid check out Jamie Oliver’s short video.
How to Roll Dough:
Roll the dough out a little at a time, then flip it over and roll out a little more. Add more flour as needed so the dough doesn’t stick. Don’t use too much pressure when rolling the dough; otherwise, it might stick.
Before folding the dough rectangle into thirds, add flour to it.
Have patience. Although I had great success the first time I made these noodles, the more I made them, the easier they became to make. I picked up some little tips that work, and you will too!
I combine the flour, eggs, and water in a sizable bowl before turning it out onto the counter. You can mix it right there on the counter. I’ve observed chefs performing this action in cooking shows.
Make sure to flour your work surface, rolling pin, pasta-cutting knife, and hands.
As you work each portion of the dough, cover the remaining dough with a clean towel, paper towel, or plastic wrap.
See which you prefer by experimenting with thicker and thinner or thin and wide egg noodles.
More thin, narrow noodles will be produced than thick, wide noodles.
My noodle portions are always cut into 2 or 3 inch pieces. Though I have never made them that way, they can be left for a while. Since there was no internet when I first started making these noodles, I interpreted the recipe to call for cutting them into smaller pieces. It never occurred to me to leave the noodles long.
How to make homemade noodles:
Making fresh pasta dough is really easy.
Start by separating 3 of the eggs. Discard the 3 egg whites or save for another use.
Mix flour and salt in a large bowl. Make a well in the center of the flour and stir in the water, egg, and egg yolks until barely combined. On a flour-dusted surface, pour the flour mixture and form a dough ball. If the dough is too sticky, add enough additional flour to make it workable. If the dough is too dry, add just enough water to make it workable. Divide dough ball into 4 equal parts.
On a floured surface, roll out one-fourth of the dough into a rectangle. Roll the dough out to a thickness of 1/8 inch or as thin as 1/16 inch. Loosely fold lengthwise into thirds. Make desired crosswise cuts into strips that are 1/8 to 1/2 inch wide using a sharp knife. Pasta can be dried for at least 30 minutes and up to 3 hours by spreading noodles in a single layer on paper towels.
Break or cut pasta into smaller pieces. Noodles should be cooked for 20 to 30 minutes, or to the desired degree of doneness, in a large pot of boiling water after which they are added and the heat is reduced to medium. Mix with your favorite sauce. Noodles that are thicker will take longer to cook. You can also incorporate them into your preferred soup and prepare it as you would with water.
FAQ
How do you cook frozen Reames noodles?
Bring 3–4 qts. salted (optional) water to a boil. Place thawed noodles in the liquid, stir to separate, and bring back to a boil. Simmer uncovered for 3-5 minutes or until desired tenderness is reached, stirring occasionally, on low heat.
How long does it take Reames noodles to cook?
You must boil most Reames noodle products for 20–30 minutes. Reames Pre-Cooked Egg Noodles, which cook in just 5 minutes, are a good option if you’re looking for something quicker. Visit our product locator to find out where to buy pre-cooked noodles and other Reames products.
Do you thaw frozen egg noodles before cooking?
Before cooking, the frozen egg noodles must thaw for 15 to 30 minutes while the noodles must be separated. The frozen noodles will clump together and emerge from the boiling water if you simply drop them in.
How long should you cook egg noodles?
Using high heat, bring a sizable pot of salted water to a rolling boil. To prevent them from sticking, add the egg noodles and stir. Cook until just past al dente, about 10 minutes.
