Homemade Egg Noodle Recipe

Our homemade egg noodle recipe is so simple and delicious! When I was shopping for egg noodles at the Asian market, I was very disappointed to see so many of them had yellow food coloring added to them. I knew I had to either find a better product or make my own. My family recently purchased the Kitchenaid pasta rollers and cutters for me for my birthday, so I thought I would try my hand at making them. We were not disappointed! They were wonderful in lo mein and also our Taiwanese Beef Noodle Soup Recipe!

We hope you give our egg noodle recipe a try! If you do, please leave a comment and rating below and let us know what you think!

Items to help make our homemade egg noodle recipe:
Organic Bread Flour
Kitchenaid Pasta Roller and Cutters
Manual Pasta Maker (We also have a manual pasta maker that works well and is very affordable!)

Homemade Egg Noodle Recipe

5 from 1 vote

Recipe by Homestead Y’all Course: SidesCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

3

minutes

This egg noodle recipe is delicious and easy! Your family will love the flavor and texture of these simple noodles for stir fry or soup!

Cook Mode

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Ingredients

US Metric

• 330 grams 330 bread flour

• 4 large 4 eggs

• 1 teaspoon 1 kosher sea salt

Directions

• Mix all ingredients.
  Knead for 7-10 minutes by hand (or about 5 minutes a stand mixer).
  Wrap in plastic and let rest in the refrigerator for about 30 minutes.
• Boil a large pot of water.
• Use pasta rollers to roll out to level 4 or 5. (see notes)
  Flour sides as needed if sticky.
  Run through the spaghetti cutter (or cutter of choice).
  Flour noodles lightly to prevent sticking.
  
• Boil noodles for about 3 minutes or less if they begin floating sooner.
  Drain and cook/add to your dish of choice.

Notes

• We used level 4 for a thinner soup noodle and 5 for lo mein.
• If you don’t have a pasta roller, you could always roll out your dough on the counter and cut with a knife!
• This made about a little more than a pound of noodles for us. We eat about half a pound at a time. I store the other half in the fridge plastic wrapped and placed in a ziplock bag and try to use it up within a week. I noticed the dough did darken in color, but was still fine in quality.

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