Homemade Egg Noodles Recipe (2024)

FAQs

Why add baking powder to homemade noodles? ›

So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.

Tips For Making Homemade Noodles:

Don't knead the dough too much. Knead it just enough to come together and for the dough to be smooth. Overworking can cause the noodles to be tough. Allow the dough to rest 5-10 minutes before rolling out.

Don't overcook the noodles.

Just a reminder that fresh noodles cook much more quickly than dried! Depending on the thickness of your noodles, they should only need to cook for 2-3 minutes in boiling water or broth.

These homemade egg noodles made with 5 simple ingredients will cost you about 50 cents. This provides 4 servings of egg noodles.

All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour. Your choice depends entirely on which pasta shape you're craving!

Let rolled dough rest for 20 minutes. Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours. Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

After boiling pasta/noodles put them in a cold water bowl for 2 minutes, this process helps to remove starch, then take out noodles from water and pour 2 teaspoons oil on noodles and mix oil into noodles well. After this noodles will be completely separate from each other and no more stickiness left.

It's kind of a no brainer, but stirring the pasta helps keep the noodles moving and breaks up sticky spots before they become full-on clumps. But you don't have to sit over the pot and stir constantly. Aim to stir the pasta fully within the first two minutes of cooking, then another time or two while the pasta cooks.

Knead the dough: If you're working in a bowl, transfer the mixture to a work surface. Knead the dough vigorously until it comes together, about 5 minutes—you can't overwork pasta dough, so have at it.

Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.

Can I just crack an egg into my noodles? ›

If you want to add egg to ramen, wait till the noodles boil. Then crack in the egg, mix it around, and drain as usual.

If noodles are made using semolina, they're pasta. So all pasta are noodles, but not all noodles are pasta. And if they contain eggs, they're egg noodles. (Or egg pasta, if they're made from semolina.)

Measuring Egg Noodles

Unlike macaroni pastas, egg noodles measured in measuring cups are typically the same both dry and cooked. Typically, for extra wide egg noodles, a 2 oz. serving equals 1 1/4 cups of dry egg noodles, which will yield approximately 1 1/2 cups of cooked noodles.

Storing Homemade Egg Noodles

You may be tempted to store the uncooked noodles in the fridge or freezer to keep them "fresh." Avoid this temptation. It's really true that they store much better dried than they do in the refrigerator, where they will get soggy.

If you don't have a package of ramen on-hand, “ramenize” your spaghetti by adding baking soda to a pot of water. It adds alkali, which is what gives ramen its chewy, bouncy texture and yellowish hue.

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.

Pasta sticking together occurs, because as noodles are boiled, they release starch, creating a sticky kitchen predicament, especially if your pot is too small or you are not using enough water. Don't let yourself get into this situation the next time you're making your favorite noodles for pasta night.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.