With the concern of eating raw eggs, is it safe to make homemade egg noodles, let them dry, and store in a plastic bag? Does it matter how long it takes them to dry? (Some of mine have taken over a day.)
Thanks!
The recipe I use is
1 1/2 cups all-purpose flour
2 extra large eggs.
If doing by hand, make a well in the center of the flour on your counter.
Drop the eggs in the center. Scramble the eggs with a fork and gradually introduce the flour to the eggs until the eggs are no longer runny. Using your hands, bring all the flour together to form a soft ball. Knead the dough by firmly pressing with the heel of your hand pushing toward the center. Give the dough a quarter turn and knead again until the dough is smooth and satiny. It should take about 8 to 10 minutes. If the dough sticks to your hand while kneading it, add a little flour. Let the dough rest about 10 minutes, covered with a lightly dampened kitchen towel.
Cut the dough into 2 pieces. Keep the second piece covered while you roll out the first. You should roll it quite thinly, dusting with flour if it becomes the least bit sticky. After you roll it to desired thickness; cut into strips after rolling it up loosely. Unroll as soon as possible to prevent sticking. Cook immediately or hang on a drying rack for later use.
I hope this helps you out.
Thanks! I’ve been checking in this thread waiting for someone to post a recipe. Thank goodness.
I add a tsp of vinegar to the eggs when making noodles, you don’t need to let them dry then. just dorp in hot liquid. the vinegar doesn’t change the flavor of the noodles.
Thanks for all the tips for egg noodles. That used to be our Christmas meal. I will give them a try.
I remember eating egg noodles when I was a kid. Its really tasty and funny to eat. I’m gonna make one now. Good thing I read this post. 