Homemade Egg Noodles

Ingredients

• 400 g All‑purpose flour (Sifted)
• 0.5 tsp Salt (Fine sea salt)
• 2 large Eggs (Room temperature)
• 0.5 tsp Baking soda (Divided: half for dough, half for cooking water)
• 2 tbsp Cornstarch (or tapioca starch) (For dusting the dough and noodles)
• 4 L Water (For boiling the noodles)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together 400 g all‑purpose flour and 0.5 tsp salt.

   Time: PT2M

2. Add wet ingredients and form dough

   In a separate bowl beat 2 large eggs with 0.5 tsp baking soda. Pour the egg mixture into the flour and stir until a shaggy dough forms.

   Time: PT3M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. The dough will feel a little dry – that’s normal.

   Time: PT5M

4. First rest

   Cover the dough with plastic wrap or a clean kitchen cloth and let it rest for 30 minutes at room temperature.

   Time: PT30M

5. Second knead

   After the rest, knead the dough again for 5 minutes to develop a tighter crumb.

   Time: PT5M

6. Second rest

   Cover and let the dough rest for another 30 minutes.

   Time: PT30M

7. Dust and divide

   Sprinkle a clean surface with a thin layer of cornstarch. Divide the dough into four equal portions and lightly flatten each piece.

   Time: PT5M

8. Roll the noodles

   Set the noodle machine to its thickest setting. Feed each piece through, folding it in half and passing it again. Dust both sides with cornstarch between passes. Gradually decrease the setting, passing the dough once at each thickness until you reach 2–3 mm (or your desired thickness).

   Time: PT15M

9. Cut and dust noodles

   Using a sharp knife or pasta cutter, slice the flattened sheets into noodles of your preferred width. Generously dust the cut noodles with cornstarch to keep them from clumping.

   Time: PT5M

10. Boil the noodles

    Bring a large pot of water to a rolling boil, add the remaining 0.5 tsp baking soda, then add the fresh noodles. Stir gently; the noodles will rise to the surface within seconds. Cook for 1 minute 30 seconds, then drain in a colander.

    Time: PT8M

    Temperature: 100°C

11. Serve or store

    Use the noodles immediately in a stir‑fry, soup, or cold salad. To store, place them in an airtight container lined with paper towels and refrigerate up to 2 days, or freeze for up to 1 month.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

16 g

Carbohydrates

76 g

Fat

3.5 g

Fiber

3 g