Easy Homemade Egg Noodles for Soup

From ordinary products, very easy, does not get overcooked! Homemade egg noodles for chicken soup are mixed with a minimum of ingredients: flour, eggs and water. You can make it any length, size and shape. Add it to soup or a main course, serve as a side dish. You can dry it and store it in a bag.
cook time: 1h
Zoe Kendrick
Easy Homemade Egg Noodles for Soup

Nutrition Facts (per serving)

229
Calories
4g
Fat
34g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Wheat flour 100 g
Water 2 tbsp
Eggs 1 pc

Recipe instructions

Step 1

Step 1
How to make homemade egg noodles for chicken soup? Prepare all products. The ingredients are based on one egg, but I make it for two. You don’t have to add water, it depends on the size of the eggs and the type of flour. If you see that the dough is getting stiff, add a little water. And vice versa: add flour to the batter. Read about the properties of flour in the article at the end of the recipe. Do not overdo it with water, the dough should not be soft.

Step 2

Step 2
You can knead the dough in different ways. Either on the table, or in a bowl if you do it by hand. Or using technology, but that’s not in this recipe. Iʼm used to starting in a bowl and then moving to the table. Salt the flour first. Then make a funnel in it and crack the egg into it. Next, using a fork or your hands, begin to mix the egg into the flour. And you can add a little water, check the consistency of the dough.

Step 3

Step 3
Knead the dough in the bowl until all the flour is wet with the egg.

Step 4

Step 4
Transfer the dough to a work surface sprinkled with flour and begin to actively knead it. Add flour from time to time so that the dough ends up smooth and not sticky. You need to knead for a long time, this process requires strength and endurance.

Step 5

Step 5
Place the finished dough ball back into the bowl, cover with a towel and leave to rest for 30-40 minutes. You can wrap the dough in cling film, but only if it is definitely not sticky, otherwise you will be tortured to peel it off.

Step 6

Step 6
After resting, roll out the dough into a layer using a rolling pin. The correct dough should be elastic, not sticky, and a little tight. The rolling process will require effort. The thickness of the layer is about 1 mm; the thinner the dough, the tastier the noodles. Leave the finished layer for 20 minutes so that it dries a little. This will make it easier to cut the noodles.

Step 7

Step 7
Cut noodles into any shape. Iʼm making a short one, so I cut the layer into strips. It is convenient to do this with a pizza cutter. If you like long noodles, then roll the layer into a roll and cut it. For beshbarmak, cut into squares.

Step 8

Step 8
Stack the layers of dough on top of each other and start cutting strips of noodles. Adjust the thickness to taste, just remember that the noodles will increase slightly in size when cooked. Shake the cut noodles a little in the air with your hands to avoid sticking and shake off excess flour. Homemade noodles are ready, you can season the soup with them. Bon appetit!

Additional rubrics

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