BIG BATCH HOMEMADE EGG NOODLES

 

  • Cooking Time:
  • Servings: 10-12
  • Preparation Time: 45

Backstory

One of my all time favorite comfort foods is chicken or beef and noodles. This recipe can be made either in your KA or by hand. It is a nice silky smooth dough with great elasticity. You can use them fresh or freeze them for future meals. I like to make a big batch and use half of them fresh and freeze the other half for another time. If you are going to mix and roll out a dough, you might as well make enough for more then one meal since you will already have a flour and dough mix mess to clean up anyway.

Ingredients

  • 4 cups all purpose flour
  • 6 egg yolks
  • 2 whole eggs
  • 2 teaspoons salt
  • Warm water

Directions

  • Mix together the flour, egg yolks, eggs and salt.
  • Add warm water a little at a time, mixing well after each addition until you have a dough that is slightly sticky to the touch.
  • Turn dough out onto a floured surface and knead it, adding flour when needed, until your dough has a nice silky smooth feel to it.
  • Cut the dough ball into quarters.
  • Roll out each quarter on a floured surface making it as thin or thick as you like.
  • Using a pizza cutter, cut the rolled out dough into noodles.
  • Use a spatula to loosen the noodles into a loose pile.
  • Sprinkled a little bit of flour over the pile and gently toss to coat. This will keep them from sticking together until you can get them into your hot broth or soup.
  • Repeat with the other 3 sections of dough.
  • Add the noodles to your boiling broth or soup, stirring well to prevent them from sticking to each other.
  • To freeze, loosely pack them into storage containers; add frozen noodles to boiling liquid without thawing first, stirring gently to break them apart.
  • Simmer noodles for about 20 minutes or until desired consistency. I like my noodles a little thick and slightly chewy.

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