Homemade Egg Noodles, Dairy Free.
So my mother always tells me about how my great grandmothers always made homemade egg noodles and pasta from scratch. They were excellent cooks. One of my grandmothers never used measure cups for anything she just measured flour out in her hand and her food always turned out amazing, without a recipe.
Above are some photos of the process. I let the dough rest for 30 minutes so it was easier to work with. I rolled it out as thin as I could get it because thick noodles won’t cook well. You can cut them into whatever size you want depending on what you want to use them for. I used a pizza cutter to cut them about 1/4″ thick because I was going to use it in a chicken noodle soup recipe. They work great in soup by the way. I cooked them directly in the soup pot.
I have made German noodles before from scratch called spaetzel but never any other kind until now. I don’t think I will ever buy egg noodles from the supermarket again. These taste amazing, way better then store bought, probably because they are so fresh.
- 1 cup all purpose flour
- ½ teaspoon salt
- 2 large eggs
- Add flour and salt to bowl and mix. Add in large eggs. Knead dough for a few minutes. (I used a stand mixer).
- Cover and let dough rest for 30 minutes (this makes it easier to work with).
- After 30 minutes place dough on a lightly floured surface.
- Roll dough out as thin as you can.
- Use a pizza cutter to cut the dough into strips (I did about ¼" thick).
- Place noodles on a cookie sheet or leave on counter to dry for 2 hours.
- Now place in an airtight container in the fridge and use within 4 days or cook in boiling water until tender, about 12 minutes.