If you asked me what my favorite food was as a child, I would have gleefully exclaimed, “Pasta!” There is probably at least one kid in your home who wholeheartedly agrees with my childhood self.
That’s a good thing for parents, because pasta is 1) inexpensive and 2) fast to prepare and 3) one of the only meals that everyone will eat for dinner.
But instead of buying a cheap package of dried spaghetti, plan a fun evening to make homemade noodles with your kids! All you need are two ingredients: eggs and all-purpose flour.
It’s as simple as it sounds. Have your kids combine the two ingredients and knead the dough until it’s smooth. Then wrap it up in plastic wrap and let it rest. This is important! The longer it sits, the more elastic and smooth the dough becomes.
One time I was in a hurry and only let my dough rest for 20 minutes, and it made tough noodles. Another time I made the dough in the early afternoon, so it rested for 4 hours. And those noodles turned out fantastic! 1-2 hours is the sweet spot, so aim for that amount of time.
While your dough rests, make a fun sauce. Try a homemade alfredo sauce, which is easier to create than you may think. Buy fresh tomatoes and basil from the market to simmer a rich red sauce. Or have your kids help you grate cheese for a tasty four cheese sauce.
Now, it’s time to return to the noodles. First, get your water boiling. You want to fill the pot with plenty of water and a generous amount of salt – don’t hesitate to dump 2 tablespoons in!
Either:
- Roll out the dough as thin as you can manage on a floured surface then slice into fettuccine noodles
- Or run the dough through your pasta machine according to the instructions.
Homemade noodles cook faster than packaged ones; taste test one after 3 minutes to see if they are al dente. Immediately drain and serve with your sauce of choice. Once you try these satisfying egg noodles, your family will beg you to make them again!
P.S. You can dry these! Read the recipe notes to learn how.
Homemade Egg Noodles
Try your hand at homemade pasta! It’s easier than you think...and only has 2 ingredients!
Ingredients
- 1 egg (room temperature)
- 3.5 oz of high quality all-purpose flour
- Note: 1 egg and 3.5 oz flour makes 1 serving
Instructions
- Make a well in the flour. Crack the eggs in the hole. Using a fork, beat the eggs in the well.
- Using a fork, gradually incorporate the surrounding flour into the eggs. This is best achieved with a whisking motion.
- Once fully combined, begin to knead with your hands. If the dough is too dry (and there is remaining flour in the bowl), add 1 Tbsp of water at a time. Mix for 30 seconds before adding any additional water. Optional: use 1 Tbsp of extra virgin olive oil for added flavor and elasticity of the dough.
- Knead by hand for 5-10 minutes, until the dough is smooth. (The general motion is to fold in half, rotate clockwise ¼ of a turn, fold in half, rotate clockwise ¼ of a turn, etc.)
- Wrap in plastic wrap and leave at room temperature for 30 minutes - 2 hours.
- Using a pasta machine, run the dough through the machine (according to the manufacturer's instructions). Or, form into shapes by hand.
- Boil in well-salted water for 3-5 minutes until al dente. Drain when done, and serve immediately with your preferred sauce!
Notes
- 1 serving is an adult sized portion. For a family of 2 adults and 2 children, I suggest making 3-4 portions.
- To reheat leftover noodles, add a few tablespoons of water to the bottom of a bowl and microwave on medium power until warm.
- Type 00 flour is recommended, because it is finely ground and has a higher percentage of protein. A standard all-purpose flour will work, but the egg noodles may be a bit tough.
- You can dry these noodles! Hang them on coat hangers or over the back of a chair to dry for 12-24 hours. Then store in a paper bag in the pantry for up to 3 months.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 607Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 372mgSodium: 145mgCarbohydrates: 98gFiber: 3gSugar: 1gProtein: 26g
