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Homemade Egg Noodles
Fresh, chewy egg noodles made from scratch using all‑purpose flour, eggs, and a pinch of baking soda for that perfect al dente texture. The noodles can be used immediately in stir‑fries or soups, or stored for later use in the fridge or freezer.
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Critical Success Points
- • Kneading the dough thoroughly (Step 3 & 5)
- • Allowing both rest periods (Step 4 & 6)
- • Gradual thinning on the noodle machine (Step 8)
- • Dusting with cornstarch to avoid sticking (Step 7 & 9)
- • Cooking time – only 1½ minutes for fresh noodles (Step 10)
Safety Warnings
- • Boiling water can cause severe burns – handle the pot with oven mitts.
- • Use a sharp knife carefully when cutting the dough.
- • Baking soda can irritate eyes; avoid splashing.
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