Low Sodium Homemade Egg Noodles
Homemade Egg Noodles: A Nostalgic Holiday Classic!
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There’s something truly special and nostalgic about homemade egg noodles, especially when the holiday season rolls around. These golden, tender noodles are the perfect addition to any festive meal, and they’re super low in sodium—ideal for anyone watching their salt intake. Whether you’re serving them alongside a hearty pot roast, in a cozy chicken noodle soup, or as part of a creamy pasta dish, homemade egg noodles are a surefire way to impress your guests and fill your kitchen with love.
For me, these homemade noodles are more than just a dish; they’re a tradition. They remind me of Sunday family dinners and holiday gatherings growing up—the meals that brought us all together, with delicious food and endless laughter around the table. I can still picture my family gathered around, sharing stories, filling our plates, and savoring each bite. These noodles are truly a taste of home and low in sodium.
Ingredients:
- 2 cups all-purpose flour
- 3 large egg yolks
- 1 large egg
- ¼ cup water
Instructions:
- Mix the dough: In a large bowl, mound your flour and make a well in the center. Add the egg yolks, whole egg, and water to the well. Slowly incorporate the flour from the sides, mixing until the dough starts to come together.
- Knead the dough: Once the dough forms, transfer it to a lightly floured surface. Knead for about 8-10 minutes until it’s smooth and elastic. This part is key to getting that perfect texture!
- Let it rest: Wrap the dough in plastic wrap or cover it with a kitchen towel. Let it rest for 30 minutes to allow the gluten to relax—this will make rolling it out so much easier! Hint: I like to pop mine into the refrigerator while it rests.
- Roll and cut: Divide the dough into quarters and roll out each piece on a floured surface until it’s about 1/8 inch thick (or thinner if you prefer). Use a knife, pizza cutter or pasta cutter to slice the dough into strips.
- Cook the noodles: Bring a large pot of water to a boil. ( I prefer to use unsalted chicken or beef broth instead of water.) Drop the noodles in and cook until they float to the top and are tender.
How to Use Your Homemade Egg Noodles:
- Comforting Chicken Noodle Soup: There’s nothing quite like homemade noodles in a rich, savory broth with tender chicken and vegetables. Perfect for a cold winter night or a holiday dinner starter.
- Beef and Noodles: Swap out the store bought noodles for these homemade ones, and take your beef and noodles to the next level. Hearty, and comforting—ideal for a holiday meal.
- Classic Chicken and Noodles: Combine these noodles with shredded chicken, a rich gravy, and some vegetables for a dish that’s perfect for big family gatherings.
Tips and Tricks for Perfect Egg Noodles:
- Make ahead: You can prepare the dough ahead of time and store it in the fridge for up to a day, or freeze the noodles after cutting them. That way, when the holiday rush hits, you’ve got one less thing to worry about!
- Freezing your noodles for later use: After cutting your noodles, allow them to dry slightly on a floured surface for about 30 minutes. Then, transfer them to a baking sheet in a single layer and place them in the freezer until firm. Once frozen, you can transfer them to an airtight container or freezer bag. They’ll keep for up to 3 months! When you’re ready to use them, simply boil them directly from the freezer—no thawing necessary!
- Drying the noodles: If you’re not using the noodles right away, let them air dry for a few hours before storing. This helps preserve them longer and gives them a firmer texture.
- Get creative with shapes: Who says noodles have to be traditional strips? Use cookie cutters for holiday-themed shapes like stars, trees, or snowflakes! This is a fun way to get the kids involved.
- Flour is your friend: When rolling out the dough, make sure to flour your work surface and rolling pin to prevent sticking. And don’t worry about using too much—you can dust off any excess before cooking.
- Customize your dough: For an extra flavor boost, try adding herbs like parsley or thyme to the dough. They’ll add a beautiful pop of color and make your noodles even more festive!
Why Homemade Noodles are Perfect for the Holidays:
The holidays are all about creating memories and bringing people together around the dinner table. There’s no better way to do that than with a dish made from scratch with love! These homemade egg noodles add that personal touch to any meal, and with their naturally low sodium content, they’re perfect for anyone looking for a heart healthy option. Plus, they’re versatile enough to fit into any dish you’re planning to serve this season.
So, this holiday season, roll up your sleeves, dust off your rolling pin, and treat your loved ones to the comforting goodness of homemade egg noodles! They’re the gift that keeps on giving, whether you serve them fresh or pull them out of the freezer for a quick and delicious meal.
Ready to bring a little extra joy to your holiday table? Whip up a batch of these noodles and share a plateful of nostalgia and flavor! Be sure to leave me a comment below or better yet, snap a photo and show off your holiday creations—I can’t wait to see how you make these your own!
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Low Sodium Homemade Egg Noodles
Equipment
- 1 large mixing bowl
- 1 Rolling Pin
- 1 pasta cutter
Ingredients
- 2 cups all-purpose flour
- 3 large egg yolks
- 1 Large egg
- ¼ cup water
Instructions
- In a large bowl, mound your flour and make a well in the center. Add the egg yolks, whole egg, and water to the well. Slowly incorporate the flour from the sides, mixing until the dough starts to come together.
- Once the dough forms, transfer it to a lightly floured surface. Knead for about 8-10 minutes until it’s smooth and elastic. This part is key to getting that perfect texture!
- Wrap the dough in plastic wrap or cover it with a kitchen towel. Let it rest for 30 minutes to allow the gluten to relax—this will make rolling it out so much easier! Hint: I like to pop mine into the refrigerator while it rests.
- Divide the dough into quarters and roll out each piece on a floured surface until it's about 1/8 inch thick (or thinner if you prefer). Use a knife, pizza cutter or pasta cutter to slice the dough into strips.
- Bring a large pot of water to a boil. ( I prefer to use unsalted chicken or beef broth instead of water.) Drop the noodles in and cook until they float to the top and are tender.
Notes
- Chill the Dough for Easier Rolling: After kneading, pop the dough in the fridge for 10-15 minutes. It’ll firm up slightly, making it easier to roll out thinly.
- Use a Pasta Machine: If you have a pasta machine, use it to roll the dough and cut the noodles evenly—it saves time and gives consistent results!
- Flour Generously: To prevent sticking, sprinkle flour on your work surface, rolling pin, and dough as needed. Dust off excess flour before cooking.
- Cut Noodles with a Pizza Cutter: For quick, even strips, a pizza cutter or pasta cutter is faster than a knife.
- Prep Ahead: Make and roll out the dough the night before. Just wrap it in plastic and refrigerate, then cut and cook the next day.
- Freeze for Future Meals: Freeze uncooked noodles in a single layer until firm, then store them in an airtight bag. They’ll keep for up to 3 months!