Over in Facebookland, it always asks me what’s on my mind. Well, I’ll tell you what’s on my mind, noodles! Easy homemade egg noodles. It could be because we’ve been doing low carb for the last 6 weeks or so. But, I really want noodles! Instead of breaking our “diet” I’ll just tell you how to make our super easy homemade egg noodles.
It turns out that noodles or pasta is one of the easiest things to make. There’s only a few ingredients, unless you want to get all fancy and add flavors or colors. Basic pasta dough is simple. I would highly recommend investing in a good rolling pin and a pasta roller. I purchased an Atlas handcrank roller a few years ago and I absolutely love it. My rolling pin, is an old wooden heavy bugger, but I don’t know where I’d be without it. It’s been “rollin'” around the Clucking It Up Kitchen for 20+ years.
Fresh noodles or pasta in any dish, in my humble opinion of course, takes that particular dish over the top. You have connected to your food in an odd sort of way and it makes it….well….better. Once you start making pasta, you will be hooked for life – for real! Fresh spaghetti, fettuccine, lasagna, pappardelle, angel hair, bowties, kluski (Polish Noodles), and the list goes on and on and on and on…..you get the idea.
All of these pasta/noodles begin with the same basic ingredients: flour, eggs, salt, water. Most of us already have that stuff on hand. See how easy this is becoming..
I should probably go on and just get to the recipe, that’s what you’re here for anyway right!
- 3 cups all purpose flour
- 3 eggs (we like to use our own farm eggs)
- 2 to 3 TBS cold water
- 1 tsp salt
- If mixing by hand -
- Sift flour onto board or counter. Make a well in the center. Place eggs, water and salt in the well. Work ingredients into a dough and knead until smooth approximately 2-3 minutes.
- If using a mixer -
- Place eggs, water and salt in mixing bowl. Add flour. Using dough hook, mix until dough is smooth. 2-3 minutes.
- For either preparation technique - divide dough into 2 pieces. Flatten into small dough rounds. Wrap each piece with plastic wrap and refrigerate for 30 minutes. This allows the gluten to "activate". When you are ready to roll, remove one dough round from fridge, roll thinly with a rolling pin or if using pasta roller, roll to the thickness desired.
- Now cut pasta into whatever shape you are making.
- I highly recommend a pasta roller and a stand mixer for making pasta.