How To Make Thick Noodles?

If you want to make homemade egg noodles, all you need is flour, salt, water, and eggs. This recipe is traditional, just like the ones my great-grandmother used to make. The thick, tender noodles can be added to your favorite casserole, tossed with butter for an easy side dish, simmered in chicken broth for a flavorful soup, or paired with a hearty stew. These adaptable Amish egg noodles will quickly become a favorite among the family!

Our home is in a rural area of Central Virginia, close to a small country market where we can quickly get Amish egg noodles whenever the urge strikes. Some of our favorite comfort food dishes benefit from the delicious, rustic flavor and texture of these thick, doughy, dumpling-like noodles. But to partake in this traditional treat, you don’t have to visit your neighborhood Amish market. Instead, with about 30 minutes of hands-on time, you can make homemade egg noodles from scratch (without a pasta maker). They’re so simple, so easy, and so incredibly good!.

Don’t give up if you’ve tried to make traditional Italian pasta but failed. Compared to traditional pasta, homemade egg noodles are simpler and almost error-proof. While homemade egg noodles and homemade pasta both contain eggs, egg noodles have a higher egg-to-flour ratio (dry store-bought pasta, incidentally, typically doesn’t contain any eggs). While all-purpose flour and some semolina flour are typically combined to make pasta, all-purpose flour can also be used to make egg noodles. Last but not least, unlike egg noodles, which are typically just cut into the traditional long, thick noodle, pasta can be formed into a variety of shapes.

Egg noodles appear more yellow than regular pasta because of the egg yolks. The texture of homemade egg noodles differs from store-bought noodles. They’re thicker, slightly chewier, and are very similar to dumplings. My kids’ absolute favorite food by far is the homemade rustic noodles, and I can’t wait for you to try them too!

What you’ll need to make the homemade dumpling noodles is shown in the following brief overview. As always, the recipe box at the bottom of this post includes a complete list of measurements and comprehensive instructions.

Tips for Perfect Egg Noodles:

Don’t Be Intimidated – This recipe is very forgiving. With egg noodles, you don’t have to be as careful when handling the dough as you would be with pie crust or pastry dough. You can’t over-mix them. You could add a tiny bit of milk or water if the dough seems too “dry.” If you believe it to be too sticky, add one more pinch of flour. You really can’t mess them up.

Rest the Dough: I’ve discovered that giving the dough a 5-minute rest before rolling it out and another 5-minute rest after rolling it prevents the noodles from “shrinking” as you cut them. Resting is optional, but I’d recommend it. While the dough rests, wrap it in plastic wrap or a thin towel.

Can I store the cooked noodles?

YES! This is the best way to store them. If you intend to store the noodles, you can slightly undercook them. So they reach the perfect consistency once they’re reheated. More instructions on reheating can be found in the recipe below.

(2) Shape the dough – 2nd resting

Before pulling and cooking, roll out the dough according to the type of noodles you want to make and let it rest for two hours to completely relax the gluten.

You can select the noodle dough type you prefer from three types included in this recipe:

NOTE: To avoid sticking and drying out, it’s crucial to oil the dough and cover it.

First, you need to cut the dough according to the width of the noodles you want to make.

PS: To prevent drying out, it’s crucial to keep the cut noodles covered in plastic wrap.

The process of pulling the three types of noodles is the almost same – pull the dough into a thin strip with one motion, and keep pulling and bouncing on the table into a thin shape, then fold it, pull it, and bounce it again until it reaches the desired thickness (except for flat or wide noodles, which you don’t need to fold).

Once you’ve pulled the noodles, rest them on the working surface without overlapping. If you have a small working surface, you can dust the noodles with flour so they don’t stick together if placed too closely together.

To cook the noodles, drop a few strands of noodle into the boiling water at a time and cook until they’re cooked through and springy. If you prefer the texture to be softer, boil them a bit longer.

Once done, remove the noodles to a colander and rinse them with tap water to stop the cooking.

With a simple sauce, the freshly made noodles can be enjoyed with a variety of noodle dishes, such as soup and stir fries.

Here are some ideas on how to use them:

The recipe below includes comprehensive information on storage.

FAQ

How long boil thick noodles?

Once the water has reached a good, strong boil, add the pasta. To make the pasta flavorful when you remove it, salt the water. Boil for approximately 10 minutes; at 9 minutes, check the pasta (I remove a piece and taste it). It may take up to 15 minutes to fully cook.

How do you cook thick wheat noodles?

Bring a sizable pot of water to a boil in order to cook the noodles. When the noodles are just al dente but still chewy, add them and cook for two to three minutes. Drain the noodles and add them to stir-fries, noodle soups, or just toss them with your preferred noodle sauce!

How do you make noodles more chewy?

To make the dough fit into the pasta maker, divide it in half and slightly flatten it with a rolling pin. Roll the dough through the pasta maker while it is set to the thickness setting of 1. Repeat this action two or three more times by folding the dough in half and rolling it through the pasta maker once more. This will make the noodle chewier.

How do you make noodles properly?

1. In a large pot, bring water to a boil. …
2. To keep the noodles from sticking together, add the pasta to the water and stir it a few times.
3. Depending on the desired texture, cook as directed on the package, stirring occasionally, until al dente or softer.
4. Drain and toss with desired sauce.