Homemade Egg Noodles Recipe (2024)

FAQs

Why add baking powder to homemade noodles? ›

So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.

These homemade egg noodles made with 5 simple ingredients will cost you about 50 cents. This provides 4 servings of egg noodles.

Don't overcook! Egg noodles turn to mush if boiled too long. Start checking for doneness at least 1 minute early. Add a touch of oil or butter to cooked noodles to prevent sticking especially if you aren making ahead to store of if you aren't ready to be serve.

Egg noodles are generally richer, denser, and more pliable than their water-based siblings, with a subtle but distinct savoriness that helps them stand out in heavier sauces. If you want proof, you only need two eggs to make Simeon's recipe, which is 2,046 less than you need to film a TikTok.

All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour. Your choice depends entirely on which pasta shape you're craving!

Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes. Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.

If you want to add egg to ramen, wait till the noodles boil. Then crack in the egg, mix it around, and drain as usual.

If noodles are made using semolina, they're pasta. So all pasta are noodles, but not all noodles are pasta. And if they contain eggs, they're egg noodles. (Or egg pasta, if they're made from semolina.)

Measuring Egg Noodles

Unlike macaroni pastas, egg noodles measured in measuring cups are typically the same both dry and cooked. Typically, for extra wide egg noodles, a 2 oz. serving equals 1 1/4 cups of dry egg noodles, which will yield approximately 1 1/2 cups of cooked noodles.

To cook, boil the noodles in well-salted water until tender to the bite (2 to 10 minutes for fresh noodles, depending on the thickness). Drain and use in your favorite recipe. Enjoy!

Can you overwork egg noodle dough? ›

Knead the dough: If you're working in a bowl, transfer the mixture to a work surface. Knead the dough vigorously until it comes together, about 5 minutes—you can't overwork pasta dough, so have at it.

Place dry noodles in a bowl and pour on boiling water. Soak, and set aside to soften. During softening, separate the noodles with tongs in the bowl. Lift them up out of the bowl with tongs to separate them.

Egg noodles can be enjoyed in moderation as part of a well-rounded diet. Still, it's important to consider which foods you're pairing them with to maximize the dish's nutritional value and minimize its adverse health effects.

Egg noodles are typically not better than pasta for diabetics - typically pasta is better than egg noodles for diabetics. This is because egg noodles are high in carbohydrates (40 grams per 1 cup serving) compared to white pasta (30 grams per 1 cup serving).

Rice noodles are lower in calories, fat, and protein than egg noodles.

If you don't have a package of ramen on-hand, “ramenize” your spaghetti by adding baking soda to a pot of water. It adds alkali, which is what gives ramen its chewy, bouncy texture and yellowish hue.

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.

Pasta sticking together occurs, because as noodles are boiled, they release starch, creating a sticky kitchen predicament, especially if your pot is too small or you are not using enough water. Don't let yourself get into this situation the next time you're making your favorite noodles for pasta night.

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.