Homemade Whole Wheat Egg Noodles
Homemade whole wheat egg noodles are delicious and simple! Make them from scratch and enjoy the fantastic flavor in Chicken Noodle Soup or as pasta with sauce on them.
Servings: 8 servings
Calories: 141kcal
Equipment
Ingredients
- 2 1/3 cups whole wheat flour I highly recommend white or gold whole wheat flour for lighter noodles!
- 1/2 teaspoon sea salt
- 2 large eggs, beaten
- 1/3 cup warm water plus more as needed
- 1 teaspoon olive oil
Instructions
Make the Noodles:
- In a large mixing bowl, whisk together the flour and salt. Then, make a "well" in the middle using your finger.
- Whisk together the eggs, water, and olive oil in a separate small bowl or glass measuring cup. Pour this wet mixture into the "well" in the middle of the dry mixture. Stir with a spoon until the ingredients are mostly combined. If it is too crumbly and not coming together like a dough, add a little more warm water a tablespoon at a time .
- Generously dust flour over a clean countertop. Dump the dough out onto the well-floured surface and knead it with your hands a little bit to get the ingredients combined well. Form into a round disc shape. Sprinkle with a little more flour.
- Use a well-floured rolling pin and roll out your noodle dough until it's very thin, about 1/8 inch in thickness. If needed, add more flour under the dough to keep it from sticking to the counter. This is very important!
- Use a pizza cutter to cut long strips of noodles as thin or thick as you like and any length you like, but try to keep them a uniform size.
How to Cook the Noodles:
- To cook them right away, bring a large pot of salted water to a boil. Simmer your homemade egg noodles until they are fat and tender to the bite (aka al dente), about 10 minutes. Drain in a colander. Or, try using them directly in this Chicken Noodle Soup.
How to Store the Dough or Noodles for Later:
- Option 1 (Freezing the Dough): After Step 3, place the dough in a freezer bag or wrap in several layers of plastic wrap, and freeze until ready to use. The dough will be good for about 3 months. When you're ready to use it, thaw the dough in the refrigerator for 24-48 hours and follow the instructions, beginning with Step 3.
- Option 2: (Drying and Storing the Noodles): Complete the recipe through Step 5. Spread the cut noodles on a wire cooling rack and let dry for about 2 hours. Store in an air-tight container in the pantry for up to a month.
Notes
- Using the white whole wheat flour variety creates a lighter texture and less of a whole wheat flavor.
- One idea our pastry chef, Rachel (Riegel) Walters, mentioned when re-testing this recipe for us was that you could add in one more egg yolk only to the wet ingredients to add more moisture and flavor to the noodles. If you anyone tries this tip, please let us know in the comments!
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Cholesterol: 47mg | Sodium: 164mg | Fiber: 4g | Sugar: 0.2g