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Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!
Egg Noodles

Homemade Noodles: Easier than You Think


Have you ever wondered if there is a difference between noodles and pasta? Noodles are different than dry pasta, such as spaghetti or fettuccine, because noodles contain eggs or egg yolks while other pasta does not. As a matter of fact, the FDA rules that a noodle, except chow mein noodles, must contain 5.5% of the total solids as egg solids.

Homemade noodles are simple to make. Flour, eggs and a bit of water is all it takes. But since raw eggs are involved, practicing proper food safety is imperative. Noodles can be used immediately or refrigerated for no more than three days. If drying egg noodles at room temperature, they should dry for no longer than two hours to ward off possible bacteria growth, such as salmonella. Using a dehydrator is a safe and efficient way to dry noodles; dry for two to four hours at 135ᵒF. Pack in an airtight container or plastic bag and store in the freezer for three to six months.

One pound of noodles should be rehydrated in four quarts of water in just two to four minutes. They're perfect for chicken, beef or turkey and noodles, creamy beef stroganoff, tuna noodle casserole or noodle soup.

Homemade Egg Noodles (printable PDF)

2 cups all-purpose flour, sifted

3 large eggs, slightly beaten

Break eggs into a large bowl and whisk slightly. Add flour; use a large spoon to combine until dough forms. If dough is too dry, add a ½ teaspoon water at a time. If dough is too sticky, add 1 tablespoon flour at a time. Turn out onto a lightly floured surface and knead until the dough is smooth, about 1 to 2 minutes. Divide dough into four equal parts. Using a rolling pin, roll each portion into a 12x9-inch rectangle. Using your fingers, loosely roll into a spiral log. Cut crosswise into ¼-inch-wide strips. Unroll strips to separate. Cut strips into 2-3-inch lengths. Cook immediately or dry for 2 hours, then seal in plastic bag and freeze.

Yield: 1 lb. noodles, 6 servings

Variation: Whole Wheat Egg Noodles

Use ½ cup all-purpose flour and 1 ½ cups whole wheat flour. Blend flours together. Add 3 beaten eggs. Follow directions for Homemade Egg Noodles.

Nutrition Facts (per serving): 180 calories, 3 grams fat, 530 milligrams sodium, 31 grams carbohydrate, 1 gram fiber, 7 grams protein



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