Homemade Egg Noodles for soup
These made from scratch egg noodles are perfect for any winter soup you want to add them too. They are simple to make, cook quickly, and make even the most basic pot of soup fancy enough to serve to company.
This is a very simple recipe. You can make as many, or as few, noodles as you’d like. The proportions are this:
1 cup flour
1 egg
1 T half-n-half
dash salt
Note: what is half and half? A mixture of half milk and half cream. It has 10-12% milkfat and cannot be whipped.
The above proportions are enough noodles for a small pot of soup, serving 2 people. Double for 4 people, or triple for 6 (or if you want some leftovers).
The photos and directions below show a triple batch being made.
Start out with 3 cups of flour in a bowl, or on a counter if you are brave and enjoy messes.
Make a well in the flour and add 3 eggs.
To the 3 eggs add approximately 3 Tbsp half-n-half and about a TBSP of salt.
With a whisk or your hand, mix up the liquids in the well. After you do this, take a wooden spoon, or your hands, and start slowly incorporating the flour from the sides of the well into the liquid.
Pretty soon it’ll turn into a dough. It will get hard to stir and slightly less sticky. When it does, abandon the wooden spoon and dig in.
Slowly knead in, by hand, more flour until the dough is smooth and not sticky. Do you see all the flour left in the bowl in this picture? You’ll have some left too. Sometimes quite a bit, sometimes not so much. Go with how the dough feels and looks rather than a measurement on the flour.
Lightly coat with oil and wrap in plastic wrap. Let it rest for 10-15 minutes. See again the left over flour? There was a lot this time!
Using plenty of flour, roll dough out fairly thin.
After its rolled, take a pizza cutter and slice into strips. You can make these as wide or skinny as you like.
We have started cutting these into bite-sized pieces. You can leave them long if you’d like or you can make long noodles, this is according to your taste
I’ve done it both ways.
Bring your soup to a rolling boil and add noodles, making sure to kind of separate them as you add in. Also, make sure you give the soup a good stir while its beginning to boil again. Nothing worse than stuck together noodles.
Approximately 2-4 minutes later this is what you will be staring at.
My ultimate, winter, comfort food. The perfect bite.
Homemade Egg Noodles for soup
Easy egg noodles made from scratch for your next big batch of warm winter soup. Recipe makes a triple batch.
Details
Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yield: 8 servings
Ingredients
- 3 cups flour
- 3 eggs
- 3 Tbsp half and half
- 1/2 tsp salt
Instructions
- Place flour in a large bowl. Make a well in the middle and add the eggs.
- Beat the eggs in the center of the well, and then add salt and half and half. Mix well.
- Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.
- When the dough is able to be formed into a ball, remove from the bowl and coat with a thin layer of oil. Wrap in plastic wrap and refrigerate for 10-15 minutes, or until ready to use.
- Roll out into a thin sheet and cup with a pizza cutter into small strips. Add to boiling soup, stirring as you add them, and cook until done, approximately 2-4 minutes.
