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Get Real: Egg Noodle Basics

**This post is part of the Get Real series. Please remember that this is meant as a learning community. We know that many of you are passionate about what you do and we want you to express that, just please do so in a way that will be an encouragement and aid to others making a transition. We want this to be a “safe space” for participants to learn. For that reason, we reserve the right to delete any comments that are not handled in this manner.

Our guest blogger this month is Kristen Doyle. A freelance writer, food photographer and the author behind the award winning blog, Dine & Dish. Nestled in Kansas City with four kids and her husband, Kristen’s writing career has spanned writing for both traditional media outlets such as newspapers and magazines as well as online resources including blogs and websites. Specializing in social media, culinary and women’s interest writing, and photography, Kristen’s ultimate goal is to bring families back to the table at dinner with recipes that both tempt the tastebuds and spark wonderful conversation. You can find her also on Facebook, Pinterest and Twitter. Without further ado here is our purveyor of pasta, Kristen!!

I have always thought making homemade pasta is a lot like magic.

First, you take some simple, inexpensive pantry staples.


Then you mix those ingredients together, knead the dough some and roll it out.


And finally, you cut the dough and mold it into your desired shape.


Before you know it, you have one of the best tasting things around… homemade pasta!

Making homemade pasta is not difficult and I can tell you that the taste and flavor of homemade pasta noodles can’t be beat. Using a pasta press such as the KitchenAid Extruder Attachment or Pasta Roller makes creating homemade pasta a little easier, but you don’t have to spend money on expensive equipment to make your own pasta at home. Simple egg noodles and such can be made by using your hands, a roller and a pizza cutter.

You might be saying, “Well, Kristen… isn’t it easier to just snip open a package of pasta and cook it rather than going through all this work to make homemade?” You are right, it is a lot easier to snip open a package of commercially prepared pasta, but if you are striving for a “Get Real” lifestyle, homemade pasta (whether it be plain, whole wheat, gluten free, etc) is one of the easiest areas to make this change with. I’ll be honest, there are times when I opt for the packaged pasta, but for the most part, our family has turned to enjoying homemade pasta, with a better texture, flavor and “get real” ingredients, more often than the alternative.

Today I am sharing with you a recipe for a basic egg noodle. These egg noodles can be used in a variety of dishes… chicken and noodles, beef noodle stew, tuna casserole and the delicious buttered garlic noodle side dish I am sharing below. The best thing about this recipe is you can do it without any special equipment.

Give homemade pasta a try…once you do I promise you’ll be wowed and will find it difficult to go back to store bought pasta again.

Basic Egg Noodle Recipe

  • Eggs
  • 1 Tsp Salt
  • Flour

This is where you can customize the recipe for how large or small of a group you are serving. For every 1/2 cup of flour you will need 1 egg. So, to serve my family of 6, I use 4 eggs and 2 cups of flour.

In a medium sized bowl, add the flour. Create a well in the middle of the flour and add the eggs. With a wooden spoon or fork, stir the mixture until the flour is completely incorporated and the dough is stiff.

Flour a large bread board / cutting board heavily. Dump your dough mixture out onto the floured board. Knead additional flour into the dough. Unlike pie crust (you don’t want to work pie crust too much) you want to continue to add flour to the dough until it is thick and smooth in texture. Just work with it and use your instincts.

Roll out the dough (again… make sure your board is well floured so your noodles won’t stick) until very thin – roll, flip it over, roll, flip it over, etc. Once your dough is rolled out, using a pizza cutter, slice your dough into thin vertical strips. Make a couple of slices horizontally until your noodles are a desired size.  TIP: If you are having trouble with rolling out your dough to your desired thickness, let it “rest” a couple of minutes then try again. Also, these noodles expand when cooked, so roll very thin for thin cooked noodles.

To cook pasta, bring a large stockpot of water to a boil. Add the noodles, just a few at a time, to the boiling water. Once all the noodles are added, cook for 3-4 minutes or until tender. Drain (but do not rinse).

For a garlic butter noodle, add 2-4 tablespoons salted butter and 3 cloves minced garlic to the warm stockpot. Warm until butter is melted. Return the noodles to the stockpot and toss with garlic butter mixture. Add 1 teaspoon cracked black pepper and 1 teaspoon Italian seasoning. Toss and serve while hot.

FREEZING INSTRUCTIONS: Lay out your noodles onto a sheet of wax or parchment paper and let air dry for about 20 minutes. Then place noodles into a freezer bag or foodsaver bag and get all the air out. Place in the freezer with a label until ready to serve. TO SERVE: You can either cook them from frozen or let them thaw. It’s up to you. If frozen, bring a pot of water to a boil. Once boiling add some sea salt and noodles. Cook about 5-8 minutes until noodles are tender and cooked through. Served as desired. If thawed, bring a large stockpot of water to a boil. Add the noodles, just a few at a time, to the boiling water. Once all the noodles are added, cook for 3-4 minutes or until tender. Serve as desired.

March Week One Action Item:

Each week we will try to give you some simple action steps to put this journey into practice. It is important that you start this journey by understanding yourself, your goals and perhaps your obstacles.
  1. Make egg noodles – using the recipe above, prepare a dish using this recipe.

In case you missed it here’s last the Week One challenge for this month.

March Get Real:

Please take a moment to thank our guest authors by clicking over to their sites and/or liking them on Facebook and/or Twitter.

Sponsor:  Once A Month Mom – One pledged Get Real participant will be winning some pasta making tools packet.

Guest Author: Kristen of Dine & Dish

*This post contains affiliate links.


21 Responses to “Get Real: Egg Noodle Basics”

  1. Kim R. says:

    Is there a way to make these in advance and store them for future use? Or can you only make them as needed?

  2. jen says:

    This is how i make mine! My mother in law as well – so good in chicken noodle soup. We like ours with Alfredo, i cut them like fetticini (which i can’t spell). I do mine in the kitchenaid mixer usually, though, to save my sprained wrist. :)
    Looking forward to learning how best to freeze them, that will save me so much time later.

  3. Miranda says:

    Thank you for this! I’ve always wanted to make my own noodles but didn’t own a pasta maker.

  4. Melody says:

    Do you use whole wheat flour?

    • Tricia says:

      I am going to use whole wheat this morning, I will let you know how we like them.

    • Kristen says:

      I’ve tried whole wheat flour in this recipe and didn’t really care for it. I tried it once with half whole wheat and half all purpose and really liked that a lot better. The all purpose is the classic way my mom used to make egg noodles, so that’s how I prefer it :)

  5. Desi says:

    Can you freeze these?

  6. SarahM says:

    I am so far behind in my challenges. I blame it on the weather, it’s been so lovely outside I haven’t been able to stay in the house long! My family loves egg noodles so I’m really excited to try these. I always thought I had to have a pasta maker to make any type of pasta. I’m so happy to find out I don’t! I’ll be making these tonight as a side dish.

  7. Leah says:

    did I miss a post about freezing? I was going to make these this weekend and just don’t want to do it incorrectly.
    thanks

  8. Jamie says:

    Your picture looks exactly like my Grandma’s noodles – she’s 95 now and no longer makes them, but I think with your directions, i’ll be able to do it!! Thanks so much!!

  9. Lolo says:

    I just made these. My plan was to make them ahead of time and freeze them for chicken noodle soup I’m making in the next couple of days…but then I got curious…decided to boil a handful to see how they taste first… Well. Now I have to start all over. My daughter and I just ate the whole batch!!! Lol ps..I used 4 eggs, 1 cup whole wheat flour, 1 cup bread flour. FANTASTIC!!!!

  10. rebecca says:

    if im makeing beef and noodles can i jusy add them to pot of broth instead of boiling them

  11. Laurrie says:

    Quick method, mix in food processor. You can also dry them for a few days covered with a paper towel but keep turning them gently. When thoroughly dried, store in airtight container.

  12. Kay says:

    My family makes homemade egg noodles all the time. I use 4 eggs, using 1/2 of the egg shell for measure, add a 1/2 egg shell of canned milk for each egg, then add flour until you have a mixture for rolling out. After cutting mine into very thin strips, I coat them liberally with flour to prevent sticking. I then lay them on a cooking sheet and freeze. Once frozen, I transfer them into large plastic bags. I have kept mine frozen for up to 3 months. I DO NOT THAW BEFORE USING. I boil stew meat or chicken and use the noodles in the broth. Beef and Noodles or Chicken and noodles. Everyone loves them.

  13. heather says:

    So do you add 1 tsp salt per 1/2 cup of flour or 1tsp regardless of other amts?

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