Kate's Cuisine

Jan 04 2014

Egg Noodles

egg noodles

Today is National Spaghetti Day! And while egg noodles aren’t actually spaghetti, they’re close enough that I thought I could get away with using this one today (the noodles in the pic have been smothered in butter.) Especially because this recipe is almost exactly like my regular pasta dough recipe, and in fact, is why I’ve categorized it as a flop.

Yes, along with all the other changes being made here at Kate’s Cuisine, I’ve also included a “Flop” category under “Recipes.” In trying to keep with my original concept for this blog – trying out recipes from around the Web and telling you which ones are good and which ones aren’t – I thought I’d make it easier. Now if you want to see if a recipe you’ve found online has been considered to be a flop by this site, you can simply go to the Flop category and try to find it. If it’s there, you should enter into it knowing that it didn’t test well by me. Or, just browse through the hundreds of other good recipes I have here.

Okay. Now that I’ve gotten all of that out, here is the recipe for egg noodles. And yes, I will try to find a better one that I’m a little happier with.

1 cup flour, plus more for rolling $0.14
1/2 teaspoon salt $0.01
2 eggs $0.40

1.) Combine the flour and salt in a large bowl. Make a well in the middle and crack the eggs into that well.

2.) Using a fork, beat the eggs slightly. Little by little start incorporating the flour into the beaten egg mixture (about a tablespoon of flour at a time.) Make sure that one addition of flour has been completely mixed in with the eggs before taking another tablespoon of flour and incorporating that as well. Continue doing so until there is no flour left. The mixture will become very thick, and when it does, start using your hands to incorporate the flour into the egg mixture. Don’t worry if the dough is still sticky after you’ve gotten to this point; it’s supposed to be.

3.) Turn the dough out onto a well-floured counter, and generously flour your hands. Begin kneading the dough, bringing more flour into the mixture as needed so that it does not stick to the counter. Start by folding the dough over, pushing it down with the palm of your hand, and then folding it again. Continue doing this for 5-10 minutes, until the dough is no longer sticky and you can easily form it into a ball.

4.) Cover the dough with a clean tea towel or plastic wrap and place it in the fridge for at least 30 minutes (you can leave it in there overnight if you choose.)

5.) Divide the dough into two pieces. Pass one half through a pasta machine until it’s about 1/4″ thick, or roll it out by hand on a generously-floured surface. If rolling by hand, be sure to use flour on everything so that the dough doesn’t stick to anything.

6.) Using a pasta machine, a sharp knife, or a pizza wheel, cut the dough into noodles. The noodles can be thick or thin, but make sure that they’re all consistent so they all cook evenly.

7.) Lay the noodles out on a well-floured surface or hang them on a pasta rack to dry slightly. They can be left like this until you are ready to cook them.

8.) When ready, bring a large pot of salted water to a boil and cook for 2-3 minutes, until they are tender.

9.) Serve and enjoy!

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