Low Sodium Homemade Egg Noodles
These homemade egg noodles are simple, low in sodium, and perfect for holiday meals. With just flour, eggs, and water, they’re an easy, comforting addition to soups, casseroles, or classic chicken and noodles. Nostalgic and delicious!
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
Here are some handy hints and tips to make homemade egg noodles even easier:
- 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!