Add these great noodles to your favorite soups or just eat them with butter and a little seasoning. They are the ultimate comfort food.
Rolling and Cutting Egg Noodles
I have tested both thin and thick egg noodles, and I tell you with confidence, you want them about as thick as you see here. The thinner noodles are more like store bought pasta, but they don’t cook as well in a soup. Whenever I share it on social media, I inevitably get questions asking me if I have a recipe for homemade egg noodles to go with it. Today I’m going to share with you America’s Test Kitchen’s simple answer to the longing for homemade noodles. All of this will prevent the flour from packing, which will ensure that you don’t have too much in your recipe. If after adding the eggs, the dough is so sticky it won’t come together, add 1 tablespoon of all purpose flour at a time until it comes together. Roll out the dough into as much of a rectangle shape as you can manage, and then cut it into thin strips. From there, cut the the other direction, to make smaller more bite sized noodles, like in the first image you see here.
Recipes with Egg Noodles
Crock Pot Beef and Noodles: Please keep in mind that this recipe was written and tested using frozen egg noodles, so you will want to freeze these first. Chicken Taco Casserole: Please note that this recipe calls for cooked egg noodles. Turkey Noodle Soup: This is our all time favorite way to eat Thanksgiving leftovers!
If you make this egg noodle recipe (or any of the great recipes to use it in), please leave me a comment and let me know what you think.
If the recipe calls for frozen egg noodles, you can use fresh; just consider that they will need to be added to the recipe just before serving. The fresh noodles will cut a lot of time off of the soup as they cook quickly. The amount of stock/broth used can be kept the same as fresh egg noodles absorb a lot of stock. Consider keeping a batch of these noodles in the freezer for making soup in the future. It will cut some time off of your soup making.
