Have you ever thought of making your own homemade egg noodles? It’s surprisingly easy and the fresh taste is unsurpassed. Plus, I think points can be given for the satisfaction quotient—by the work of your hands and the love in your heart you can feed your family a tasty meal that even kids will enjoy.
If you live near an Amish community you’re probably familiar with Plain families who make noodles for a living. But for our purposes, we’ll learn how to make a manageable amount instead of the large quantities these Amish folks can produce in a day. However, do keep in mind that if your family is large, or if you plan on having nothing but buttered noodles for your meal, you may want to double the recipe.
Homemade Egg Noodles
- 1 cup flour (you can use all-purpose or whole wheat, but if you use whole wheat you may need to use a bit less)
- ½ tsp. salt
- 2 eggs, beaten
In a mixing bowl, use a fork to stir together the flour and salt. Make a well in the center and add the eggs. Still using the fork, start mixing the flour into the eggs and keep incorporating more of the flour into the dough until it forms a ball; it will be sticky but should mostly stick together:
Turn out dough ball onto a floured surface and knead the dough for a minute or two, adding in more of the flour as needed. You want the dough to be smooth and no longer sticky, but not too dry. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes:
Remove the chilled dough and place it back on the floured work surface. Cut into two pieces. Working with one half at a time, roll out the dough as thin as you desire, and then cut the dough into noodles. I use an old pizza cutter for this step and it works very well. Let the noodles sit on a drying rack or a lightly floured tea towel for about 30 minutes or so until ready to cook:
To cook the noodles, bring a large pot of salted water to a good boil. Drop in the noodles and cook until done, stirring occasionally. The boiling time will vary depending on the thickness of the noodles, but you can figure somewhere around 10 minutes.
For my dinner this evening I browned about a pound of hamburger, added a can of cream of mushroom soup, a soup can of water, and about a cup of cottage cheese. I brought the mixture to a boil and then added the noodles. I lowered the heat to low, covered the pot, and, stirring occasionally, simmered the beef and noodles for about 12 minutes.
I hope you try this recipe. I think you’ll be delighted with the ease with which you can get a filling meal onto the table. Plus it’s just plain fun!
Georgia Varozza is the author of the popular book, The Homestyle Amish Kitchen Cookbook (nearly 60,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. Her latest release, written with Kathleen Kerr, is The Amish Baking Cookbook. She works in publishing and lives in a small Oregon community.
Connect with Georgia: Website
Purchase Georgia’s books here.
Sign up here to be the first to get exclusive news delivered to your inbox monthly. New books, cover reveals, coupon codes, first-look excerpts and much more.