Add the eggs and water, and combine to form a shaggy dough. However, we found that all purpose flour worked just as well (if not better) in this egg noodle recipe.Ĭombine the flour and salt in the bowl of a stand mixer. (Different from our other recipe!) In our regular white noodle recipe, we suggest using bread flour (which has a higher gluten content). Measure the flour in this recipe by weight for the best results. Measuring technique and variations across measuring cup tools can create a lot of inconsistency. Use weight measurements for more consistent results.Ideally, the rolled dough should be thin enough to read a newspaper through. This means they have to be pretty thin when you’re rolling them out. Remember that noodles expand when cooking.Flour often! To prevent the noodles from sticking together, constantly flour the dough during rolling and cutting.If you live in a dry climate and the dough hasn’t come together within 4-5 minutes, add 1 additional tablespoon of water. Resist the urge to add additional water, which will make the noodles gummy rather than springy. Don’t be tempted to add more water! The dough will take some time to come together, as the flour gradually absorbs the liquid in the eggs.Whether making plain white noodles or homemade egg noodles, many of our key tips remain the same: If you don’t have one, not to worry, you can still hand-roll and hand-cut them according to our instructions in this homemade white noodle post. I’ll show you in this post how to roll and cut these noodles with a pasta roller. If you don’t have a suitable surface but do have an electric stand mixer, you could try a pasta roller attachment. You do need to make sure you have a surface with a lip to clamp it down securely, but I would highly recommend this mechanical hand-crank pasta roller. I have to tell you, I’ve made no fewer than four batches in the last week. It rolls pasta and noodles so beautifully. It has been gathering dust in my cabinet (a crime on my part, really). However, my newly discovered prized possession is the mechanical pasta roller, imported from Italy, that he gave us years ago. He bought me a particularly great toaster that I used throughout college, and I’m still using the tiny espresso maker he found to make my coffee every morning. Some of his best finds were kitchen equipment––nothing costing more than five or ten bucks, which I think was his upper spending limit! Often, he would buy our family things he thought we’d enjoy, and show off his treasures when he and my grandma came to visit. My grandfather (my mom’s dad) loved to explore his neighborhood for garage sales on the weekends. However, if you have a pasta roller and cutter, the whole process just got WAY easier. Amen to that!Īs we showed in our first handmade noodle recipe, you can roll and cut these noodles by hand. The fat in the eggs also enriches the dough for a silky texture and richer flavor. The protein in the eggs makes them more resilient. In addition being great for noodle soups and dishes involving tossing the noodles in sauce, egg noodles can also be stir-fried. Honestly, these are so good and so easy (the whole process takes me less than an hour), I’m making my own from now on! Why Egg Noodles?Įgg noodles are a little bit more versatile than regular white noodles made from just flour and water. But these days, when we’re all trying to minimize trips to the grocery store and have a bit more time on our hands, making them from scratch is perfect. While I love our Chinese handmade noodle recipe using just flour and water, this one might be my new favorite!įresh egg noodles are usually pretty convenient to get from Asian grocery stores. Their chewy, bouncy texture is unmatched. These homemade Chinese egg noodles are, in a word, incredible.

Easy asian noodle recipes