Why are my homemade noodles tough?
This can be the result of over-kneading the dough or adding too much flour.
Flour: Einkorn flour or all-purpose will work. When I am unable to ferment the flour, I prefer to use einkorn.
Milk: Since whole milk contains more fat, I like to use it.
Eggs: Just good ol’ large eggs will do. I love using pasture raised eggs. Their yolks have a rich, golden orange color that gives the dough a gorgeous yellow hue, and they are loaded with more nutrients than eggs raised the traditional way.
Salt: It’s easy to forget to add salt, but I can assure you that even a small pinch of salt enhances the flavor of this pasta. If you don’t have it, your pasta will taste rather boring.
Measuring cups and spoons
Grain mill (optional) – I love my new Mockmill. I also have this Nutrimill that is a more affordable option.
How to Cook Homemade Egg Noodles
Not only can you make buttered noodles as a side dish with your homemade egg noodles, but you can also use them in any recipe that calls for dried egg noodles.
If you are using fresh egg noodles in a recipe that calls for dry egg noodles, you will need twice as much because they weigh twice as much. There are 16 ounces of fresh noodles for every 8 ounces of dry egg noodles.
Bring a large pot of water to a boil and cook to serve as a side dish or to combine with your preferred sauce. In order to give the egg noodles more flavor, you should salt the water.
Once the pot reaches a vigorous boil, add a few noodles at a time to the boiling water, stirring briefly to prevent the noodles from sticking together. Repeat until all the noodles are in the pot.
Boil until they reach the desired texture, about 8 minutes. Drain the water from the noodles.
Add butter, salt, pepper, and fresh parsley. Serve & Enjoy!
After making sure the noodles are floured to prevent sticking, place them in an airtight container and refrigerate for about a day. They can also be frozen, but for longer storage, I suggest spreading them out on a sheet pan or cookie tray lined with parchment and freezing for four hours before putting them in a freezer bag. I also tried dehydrating the egg noodles, and it worked, but I think freezing them will work better for this recipe because they are very brittle and would break up too much.
If you increase all of the ingredients, you can easily double or even triple the recipe. A small adjustment to the eggs would be necessary if the recipe were to be cut in half. Use one whole egg and one egg yolk to make half a batch of egg noodles rather than attempting to split an egg in half.
Yes, without a doubt! Use twice as much fresh egg noodles by weight in recipes that call for dried egg noodles. Thus, 16 ounces of fresh egg noodles would be used in a recipe calling for 8 ounces of dry egg noodles. Because fresh noodles absorb less liquid than dry noodles, you may also need to adjust the liquid amounts in some recipes. For fresh noodles, the timing might also be a little bit shorter, but this will depend on the recipe.
Tips For Making Homemade Noodles:
- Although I prefer to use einkorn flour for this, you can use all-purpose instead.
- Don’t knead the dough too much. Work the dough just enough to bring it together and make it smooth. Overworking can cause the noodles to be tough.
- Allow the dough to rest 5-10 minutes before rolling out. For whatever reason, rolling out the dough is made simpler when it has rested.
- This dough can be prepared earlier in the day, sealed tightly, and stored in the refrigerator for a few hours.
This post contains affiliate links, which means you won’t pay me anything extra but I will receive a small commission. See my full disclosure here.
