Homemade Egg Noodles

Because I have a cabbage and noodle recipe on this blog, I thought I should include my homemade egg noodle recipe.  Even though I am currently following a vegan diet, I would still make these with eggs.  Maybe I am a flexitarian.  The problem with being a cook and having a feeling for food chemistry is that sometimes you know there just isn’t a substitute for certain ingredients–like eggs.  Anyway, here goes.  This is the same type of dough that is used for German spaetzl.

Homemade Egg Noodles

4 1/2 cups unbleached white flour

2 1/2 Tblsp very cold water

5 eggs

2 tsp salt

2 1/2 olive oil

Beat eggs and salt with wire whisk or fork until smooth.

Dump measured flour in a pile onto a cutting board or counter.  Make a depression in the pile of  flour. Break eggs into the center of the well and and add  cold water. Gradually drag the flour into the center and work it and knead it in until you have a stiff dough. Don’t worry if  there is some flour left behind.

Knead on a floured work surface until very smooth, about 5 minutes.

Sprinkle lightly with flour to keep dough from sticking to surface, as needed.

Divide the dough into 4 parts. Let rest for 10-30 minutes, or refrigerate for up to 2 hours.

When ready, one part at a time, thinly roll out the dough to about 1/8 of an inch or less using a heavy rolling pin.

Roll up each flattened dough ball jelly roll style into a spiral and cut into long thin strips using a sharp knife. If the strips are not exactly the same width, don’t worry.  Diversity is good.

As soon as the noodles are cut, toss them lightly with flour to keep the noodles from sticking.

Bring 6-7 quarts of water to a rolling boil and add 2 tablespoons of salt (after the water has begun to boil).

Drop in the noodles and cook just until they float to the surface (take out a sample and test before removing from the water). When they are tender (about 2-3 minutes), drain in a colander.