I believe that homemade noodles are one of the ultimate frugal comfort foods. A bowl full of steamy chicken soup, piled high with noodles and carrots is my idea of hearth and home in a bowl. Make no mistake, however, these from-scratch egg noodles are heartier than the more delicate store-bought variety, and very, very filling. Growing up, we sometimes referred to these noodles as kluski, and they are honest to goodness, stick-to-your ribs comfort food.
For most noodle dishes, more often than not, I use the more convenient, and perfectly-good dried noodles that come in a bag. These homemade egg noodles, however, have a special ability to stand up to robust, cold-weather soups, stews and casseroles. They are even delicious as a side dish, topped with a little browned butter and dill, or smothered in gravy.
These noodles take about an hour to make, and another 15 minutes to cook, but they are so worth it. If you have a little extra time, and want something extra-special for your dinner table, give them a try!
- 2 cups flour (all-purpose or whole wheat)
- 1 1/4 teaspoon salt
- 3 large egg yolks
- 1 large egg
- 1/4 to 1/2 cup milk
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour, then add the egg, egg yolks and 1/4 cup of the milk to the well. Use a fork to mix the eggs and milk.
- Use your hands to mix everything together, adding milk 1 tablespoon at a time until the dough reaches the right consistency - not too sticky, or too dry. Knead the dough for a few minutes until it is smooth and easy to handle.
- Divide the dough into 4 equal parts. On a well-floured surface, roll each piece of dough into a very thin rectangle, 1/16-inch to 1/8-inch thick (be generous with the flour to avoid sticking). Cut noodles into the size and shape you want. Remember, the noodles will puff up when they are cooked, so cut them a little smaller than you want them to be. Cut them about 1/8-inch wide for thin noodles, and 1/4-inch wide for larger noodles.
- Place the noodles on a floured kitchen towel to dry for at least 30 minutes. Cook them in salted, boiling water, or broth. When the noodles begin to rise the top, test for doneness. They should be ready in 10-15 minutes.