Egg Noodles (Nudla)
Simple, easy, and wonderful, these egg noodles require a little practice if you are rolling and cutting by hand. But part of the charm of this recipe is the “rustic” way the noodles are prepared. Instead of a rolling pin, I use a hand-crank pasta machine (which my mom never did) which makes them a bit easier and cuts the prep time about in half. This recipe makes a big batch, but these noodles freeze like a champ. Just make sure you start them out in in the freezer for about 15 minutes in a single layer on a sheet pan before transferring them to a plastic bag so they don’t freeze together.
Prep Time
1hour
Prep Time
1hour
Ingredients
Instructions
  1. On a clean surface, or in a large mixing bowl, mix flour and salt until combined. Make a crater in the center of the flour and add eggs and extra egg yolk. Using your hands start mixing the eggs and dough until combined. The dough will likely be “crumbly.” You will want to add just enough water so the dough is no longer crumbly, but not sticky wet. Add flour back into the dough if it gets too wet. Turn and knead the dough for about 5 minutes. Let rest in a covered bowl or on the counter with a kitchen towel over for about 20 minutes.
  2. Preheat your oven to warm. Divide the dough into four equal portions. Take one portion and begin to roll out into a large round until you get the thickness you want. Prop open your oven door and take the round and place on a kitchen towel and drape near the open oven, rotating every few minutes until the dough no longer feels moist, but starting to dry out.
  3. Take the semi dry round and roll up. With a knife, start to slice off noodles to your desired width. Repeat with the other three portions of dough.
Recipe Notes

You can freeze the egg noodles by layering them on a metal sheet pan in the freezer for about 15 minutes before transferring to a freezer bag (this will make sure the noodles won’t freeze together in a big clump). Keep in the freezer for up to two months, or use right away if not freezing. If a recipe calls for egg noodles, use about 30% fewer fresh egg noodles than the recipe calls for, as fresh noodles will expand more.