I used to make egg noodles often when I made homemade chicken noodle soup, thanks to my ex-in-laws for teaching me how, but I always used white flour. I haven’t made them in years because I was certain they would be gross with wheat flour, but I decided to try it. I came up with this recipe, and they were delicious!
Ingredients
- 6 eggs
- 2 tsp oil
- 1/2 cup water
- 1 tsp sea salt
- 4 cups Bob’s Red Mill Whole Wheat Pastry Flour (I used this specific one, but another flour might work just as well.)
Directions
- Wisk together eggs, oil, water, and salt in a large bowl.
- Add 2 cups of flour, and stir with a large wooden spoon. Add another cup of flour, and begin kneading in bowl.
- Dump the ball of dough onto a floured surface, and continue to knead in the remainder of the flour for a total of 4 cups. Knead until flour is completely incorporated. The dough may be slightly sticky, but keep the surface well floured and begin to roll out your dough. I prefer thinner noodles since they tend to plump up when they cook, so I like to roll mine out pretty thin, about as much as I would roll out a tortilla. Sometimes I have to divide my dough in half since I don’t have much countertop space.
- Once the dough is rolled out, use a pizza cutter to cut strips according to the size you prefer.
- Place all your noodles in a bowl until you are ready to put them in boiling broth or water, depending on what you’re using them for. Boil for about 20 minutes or until noodles are soft and ready to eat. I like my chicken noodle soup a bit more creamy, and the floured noodles help to give my soup the perfect amount of creaminess.
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