Homemade Rich and Wide Egg Noodles
Indulge in the delight of making these homemade Wide Egg Noodles, a cherished tradition in Scandinavian cuisine. Crafted from simple ingredients like semolina flour, egg yolks, and a touch of olive oil, these noodles bring a comforting and hearty addition to any dish. Perfectly versatile, they can be served with a variety of sauces or incorporated into soups. This recipe yields a generous 2-pound batch, ideal for sharing with family and friends or reserved for delicious meals throughout the week. Elevate your cooking by mastering this classic noodle recipe.
2
Servings
1400
Calories
9
Ingredients
Ingredients
semolina flour
5 cups (none)
eggs
3 (beaten)
egg yolks
3 (none)
olive oil
1 teaspoon (added to egg mixture)
olive oil
1-2 tablespoons (for tossing cooked noodles)
salt
1 teaspoon (added to egg mixture)
salt
1 tablespoon (for cooking water)
cold water
2-12 tablespoons (adjust to achieve dough consistency)
fresh parsley
1/4 cup (chopped, for garnish)
Instructions
1
Begin by placing the semolina flour in a large mixing bowl.
2
In a separate small bowl, whisk together the eggs, egg yolks, 1 teaspoon of olive oil, 1 teaspoon of salt, and the cold water until well combined.
3
Pour this egg mixture into the bowl with the semolina flour, and use a wooden spoon to mix, stirring until the flour clumps together and forms a firm, dry dough ball.
4
Knead the dough on a clean surface for 5-7 minutes or until smooth and elastic; the dough should be quite stiff.
5
Cover the dough ball with a damp cloth and let it rest for 15 minutes so it can relax.
6
After resting, divide the dough into 4 equal pieces. Keep 3 pieces covered with the cloth while working with one piece at a time.
7
Flatten the first piece of dough by hand, then gradually roll it through a pasta machine set to the widest setting, folding the dough in half lengthwise between each pass (roll it through three times).
8
Gradually reduce the setting of the machine, rolling the dough through once at each setting until you reach the second to last, thinnest setting.
9
Once rolled out, trim the dough into 12-inch lengths and dust with flour to prevent sticking. Use a fettuccine blade on a pasta cutter to cut the noodles to desired width.
10
Gently fluff the strands to separate them and set aside on a floured tray. Repeat this rolling and cutting process with the remaining 3 portions of dough.
11
To cook the fresh noodles, bring approximately 3 gallons of water to a rapid boil and add 1 tablespoon of salt.
12
Carefully add the pasta to the boiling water and cook for about 3 minutes or until al dente. Drain in a colander and serve immediately.
13
If preparing in advance, immediately transfer the noodles to a large bowl filled with ice water to chill. Drain and transfer to a plastic container.
14
Before storing, toss the noodles with 1 to 2 tablespoons of olive oil to prevent sticking, then refrigerate until ready to use.
15
To reheat, combine the chilled noodles in a shallow pan over moderate heat with 1 tablespoon of olive oil and 3 tablespoons of water or 1/4 cup of cream. Warm gently, adding 1/4 cup of chopped parsley, and toss lightly to avoid scorching.
Nutrition Information
25g
Fat
270g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What kind of flour is used for these homemade egg noodles?
The recipe calls for 5 cups of semolina flour.
How many eggs and egg yolks are required?
You will need 3 whole beaten eggs and 3 additional egg yolks.
How long should the dough be kneaded?
Knead the dough on a clean surface for 5 to 7 minutes until it is smooth and elastic.
What should the consistency of the dough be?
The dough should be quite stiff once it is formed into a ball.
How long must the dough rest before rolling?
The dough needs to rest for 15 minutes while covered with a damp cloth.
How many pieces should I divide the dough into?
Divide the dough into 4 equal pieces for easier handling.
What is the initial setting for the pasta machine?
Start by rolling the dough through the pasta machine set to the widest setting.
How many times should the dough pass through the widest setting?
The dough should be rolled through the widest setting three times, folding it in half lengthwise between each pass.
How thin should the dough be rolled?
Gradually reduce the setting and roll the dough through once at each setting until you reach the second to last, thinnest setting.
What is the recommended length for the noodles?
The rolled dough should be trimmed into 12-inch lengths.
How do I prevent the noodles from sticking after cutting?
Dust the noodles with flour and gently fluff the strands to separate them.
What blade should be used to cut the noodles?
Use a fettuccine blade on a pasta cutter to achieve the desired wide noodle width.
How much water is needed to cook the noodles?
Bring approximately 3 gallons of water to a rapid boil.
How much salt is added to the cooking water?
Add 1 tablespoon of salt to the boiling water before adding the pasta.
What is the cooking time for fresh egg noodles?
The noodles cook quickly, requiring about 3 minutes or until they reach an al dente texture.
What does 'al dente' mean for this recipe?
Al dente refers to noodles cooked so as to be still firm when bitten.
How can I prepare these noodles in advance?
Immediately transfer the cooked noodles to a bowl of ice water to chill, then drain them.
How should the noodles be stored in the refrigerator?
Toss the chilled, drained noodles with 1 to 2 tablespoons of olive oil to prevent sticking and store in a plastic container.
What is the best way to reheat the noodles?
Reheat them in a shallow pan over moderate heat with olive oil and either water or cream.
What liquids are used for reheating the noodles?
Use 1 tablespoon of olive oil and either 3 tablespoons of water or 1/4 cup of cream.
What garnish is recommended for serving?
Toss the noodles with 1/4 cup of chopped fresh parsley before serving.
What is the total yield of this recipe?
This recipe produces a generous 2-pound batch of noodles.
What cultural tradition does this recipe belong to?
These noodles are a cherished tradition in Scandinavian cuisine.
How many servings does this recipe provide?
The recipe is calculated for 2 large servings.
What is the calorie count for this recipe?
The total recipe contains 1400 calories.
What is the protein content of these noodles?
The recipe provides 35g of protein.
How much fat is in the dish?
There are 25g of fat in this recipe.
How many carbohydrates are in these noodles?
The recipe contains 270g of carbohydrates.
What is the function of cold water in the dough?
Cold water (2 to 12 tablespoons) is used to adjust the dough until it clumps together into a firm ball.
Can these noodles be used in soups?
Yes, these versatile wide egg noodles are a comforting and hearty addition to soups.