Egg Noodles II

Introduction

This is a straightforward fresh egg noodle recipe that comes together in one bowl and produces tender, silky noodles in about 30 minutes total. The dough uses whole eggs and yolks for richness, then gets rolled thin, cut to width, and coiled into boiling salted water until tender—a reliable method that yields noticeably better results than dried pasta for simple preparations.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 8–10 minutes
• Total Time: 28–30 minutes
• Servings: 4

Ingredients

• 3 egg yolks
• 1 whole egg
• 1 teaspoon salt
• 1 dash pepper
• 80 ml (¼ cup) water
• 580 ml (2 cups) flour
• 1-2 teaspoon olive oil

Instructions

1. In a bowl, beat together egg yolks, egg, salt, and pepper.
2. Stir in water, then flour.
3. Knead into ball.
4. Roll out on a floured surface until 2-4 mm (1/16-⅛ inch) thick.
5. Cut into noodles 6 mm (¼ inch) wide.
6. Bring water to a boil in a pot, and add oil.
7. Add noodles to boiling water, and cook until done.

Variations

Herb noodles: Mix 1–2 tablespoons of finely chopped fresh parsley, dill, or chives into the dough before kneading. This adds subtle flavor and flecks of green without changing texture.

Wider egg ribbons: Cut the dough into ½-inch-wide strips instead of ¼-inch for a more substantial noodle that works well with chunky sauces or broth-based dishes.

Spinach noodles: Replace 2–3 tablespoons of the water with finely squeezed spinach puree for a pale green color and earthy undertone.

Whole-wheat blend: Substitute up to 150 ml (⅔ cup) of the flour with whole-wheat flour for a slightly nuttier taste and firmer bite, though the dough will require a few extra tablespoons of water to reach the same consistency.

Tips for Success

Roll the dough evenly to the specified thickness so all noodles cook at the same rate—thicker patches will remain dense while thinner ones overcook.

Cut the noodles shortly before cooking and toss them lightly with a little extra flour to prevent sticking, especially if you’re not cooking them immediately.

Test for doneness by fishing out a single noodle after 6–7 minutes; it should be tender but still hold its shape when you bite it.

Use a pot with plenty of boiling water so the noodles don’t clump together—aim for at least 3–4 liters (1–1.5 gallons) for this batch.

Storage and Reheating

Store uncooked noodles loosely in an airtight container in the fridge for up to 2 days, or freeze them on a tray before transferring to a freezer bag for up to 3 weeks; cook frozen noodles directly without thawing, adding 1–2 minutes to the cooking time. Cooked noodles keep in the fridge for 3–4 days in an airtight container tossed lightly with oil to prevent sticking. Reheat on the stovetop in a skillet with a little water or oil over medium heat for 2–3 minutes, stirring occasionally, or warm gently in the microwave in a covered bowl with a splash of water for 1–2 minutes.

FAQ

Can I make this dough ahead? Yes. Wrap the kneaded ball tightly in plastic wrap and refrigerate for up to 8 hours. Bring it to room temperature for 15 minutes before rolling to make it easier to work with.

How do I know if the dough has enough water? The dough should come together into a smooth, slightly stiff ball that doesn’t stick to your hands or the bowl. If it feels dry and crumbly, add water 1 teaspoon at a time; if it’s tacky, dust in a little more flour.

What’s the difference between cooking fresh noodles and dried? Fresh noodles cook much faster (6–10 minutes versus 8–12 for dried) because they already contain moisture. They also have a softer, more tender bite and pair best with light oils, simple broths, or delicate sauces rather than heavy cream sauces.

Can I use all-purpose flour or do I need a specific type? All-purpose flour works perfectly for this recipe. Bread flour will produce a slightly chewier noodle, while cake flour will make them more delicate and soft. All-purpose is the safest choice for balanced texture.