Homemade egg noodles are one of those ostensibly easy recipes to make — arguably, easier than buying a pack… considering actual time spent involved in the ordeal of purchasing them.
The argument goes for so many things we naturally think of as being exclusively purchasable. Take wine for instance. Making homemade wine is astonishingly simple (I could not say the same for making homemade beer — though I suspect someone can prove me dead wrong — as it involves, unlike wine, the rather cumbersome process of boiling), yet until I actually tried making a batch myself I never considered that there’s any other way to get wine than to buy it.
And not only is making things yourself surprisingly more straightforward than you might have expected, it’s also notably and almost always less impactful on the pocket (though this may not necessarily be the case if your homemade extravaganza is made with Wagyu stake, foie gras, and truffle). Take my example of making wine, a bottle of the Concord grape wine which would have store-bought likely been priced above $10, ended up costing me an all-inclusive price of just under $3!
Besides being cheaper (careful with this, frugality should be assumed in moderation, super-saving is an addiction!), opting for the homemade approach can also be significantly more healthy. After all, being the head chef in charge, you have total control over the quality of the ingredients going inside.
That’s why in making homemade egg noodles, a recipe inspired by one featured on The Hidden Pantry, I wholeheartedly encourage you to seek out good quality ingredients — fresh and organic, meaning that regardless of being plant- or animal-derived, ones which lived purposeful lives.
Since, as is implied by the name, the main ingredient of the homemade egg noodles’ recipe is eggs, consider getting a hold of a free-range dozen. (If you’ve ever wondered about the difference between free-range and free-run eggs, as I sure have — and during occasional moments of blankness still do — check out my earlier post about what makes chickens, and thereby their eggs, happy!) I’m crazy-lucky to be living cycling distance away from Toronto’s longest-running farmers’ market at St. Lawrence, which I visit religiously every Saturday (that’s the day this exciting event takes place, every week, 5 am – 3 pm, right across from the main, open-all-week-long South Market).
At the farmers’ market, I always buy my eggs from the extraordinarily friendly people at the Sunrise Egg Farm stand (who, interesting fact, have a thousand chickens on their family-owned farm, and, funny story, from whom I once got the most pitifully abyssal stare I’ve ever received from egg vendors — that is after trying to make small talk about a chicken documentary I saw, telling them (asking in a way if this really can happen) that in one part of this movie the chicken-lady resuscitated (CPR-mouth-to-mouth style) Valerie, one of her chickens, back to life after the poor bird strayed from her sisters and had frozen unconscious). Indeed, these chicken owners are patient and exceedingly friendly, and I bet in terms of chickens, they’ve seen and heard it all.
The other essential ingredient going into the homemade egg noodles is flour, no interesting facts or funny stories with this one, only that if you live in Toronto, you can buy very-quality produce at Karma Co-Op, and alternatively, if you live in NYC, and are into co-ops, then consider getting your stuff at Park Slope Food.
Challenge conventional thinking and go homemade!
Have an effortlessly simple recipe you love making in your kitchen? Please share!
- 2 whole eggs
- 4-5 egg yolks
- 2-3 cups (500-750 mL) white flour
- Place flour inside medium-sized bowl, creating a well-shaped hole in the center.
- Mix yolks and eggs in a cup — beat with fork.
- Pour into flour and stir to achieve make dough consistency.
- Knead until smooth.
- Divide into two equally portioned balls, though repeat directions below for each ball.
- Flour work surface and rolling pin.
- Roll the dough out to desired thickness.
- Leave dough to dry for about three hours, turning it over every half hour.
- Once dry, stack two flattened circles on top of each other.
- Roll the stacked dough tightly together, like you would a carpet.
- Slice as thinly or thickly as you like.
- If you don’t need the noodles right away, store them inside your freezer inside a plastic bag.
- Cooking Directions:
- Boil water.
- Noodles pick up the flavor of what they’re cooked in, so either season your water or consider boiling them in broth.
- Drop in noodles.
- Stir occasionally on medium heat.
- Cook for 8-9 min.