egg noodles recipe
- The Best egg noodles recipe
- Classic Homemade Egg Noodles with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Homemade Egg Noodles with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Egg Noodles with Garlic Butter Sauce
The Best egg noodles recipe
What I adore most about this recipe is how it balances health and indulgence. Egg noodles are made with whole eggs, which add protein and a rich flavor that other noodles just can’t match. They’re also lighter than pasta made from refined flour, so they’re gentler on digestion while still being hearty enough for a meal. My husband and I have noticed that the kids stay full longer with this dish, and it’s a great way to sneak in some extra nutrients without them even realizing it. Plus, it’s so customizable—you can toss it with anything from creamy Alfredo to spicy garlic butter, making it perfect for any occasion, whether it’s a lazy Sunday dinner or a gathering with friends. My family loves it because it’s never boring, and it’s always a hit with everyone.
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Classic Homemade Egg Noodles with Garlic Butter Sauce
A simple and delicious homemade egg noodle recipe that combines fluffy dough with a rich garlic butter sauce for a restaurant-quality meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 1/4 tsp nutmeg (optional)
- 4 tbsp (60g) unsalted butter
- 4 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
- 1/2 cup (50g) grated Parmesan cheese (optional)
👨🍳Directions
-
1
In a large bowl, combine flour, salt, and nutmeg (if using). Make a well in the center. -
2
Crack eggs into the well and mix gently with a fork. Gradually add flour, mixing until a shaggy dough forms. -
3
Turn dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes. -
4
Preheat oven to 425°F (220°C). Roll the dough thinly (about 1/16 inch or 2mm) on a floured surface. Cut into strips and lay on parchment paper. -
5
Bake on a baking sheet for 10-12 minutes until edges are lightly golden. Flip and bake for another 5-7 minutes until fully cooked. -
6
While noodles bake, melt butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
7
Pour in heavy cream and broth, whisking to combine. Simmer for 3-4 minutes until slightly thickened. Stir in lemon juice, salt, and pepper to taste. Optional: Add Parmesan cheese. -
8
Once noodles are done, transfer them to a bowl and pour the garlic butter sauce over them. Toss gently to coat evenly. Serve hot.
🔧Equipment
- Mixing bowls
- Stand or hand mixer
- Rolling pin
- Cutting board
- Parchment paper
- Large skillet
- Whisk
- Chef’s knife
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of red pepper flakes or fresh herbs like parsley or basil to the sauce.
- Store cooked noodles in an airtight container in the fridge for up to 5 days. Reheat in a skillet with a little butter or oil.
- For a gluten-free option, use gluten-free flour blend in the dough.
Watch Video Of How Classic Homemade Egg Noodles with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Egg Noodles with Garlic Butter Sauce
1. What is the best way to cook fresh egg noodles to achieve a perfect al dente texture?
To achieve al dente fresh egg noodles, boil them in well-salted water for 1–2 minutes less than the package instructions suggest (since they cook faster than dried noodles). Taste them halfway through cooking—they should be tender but still have a slight bite. Avoid overcooking, as they firm up when cooled.
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2. Can I substitute dried pasta for fresh egg noodles in a recipe, and if so, how?
Yes, you can substitute dried pasta, but adjust the cooking time: dried egg noodles (if available) cook in 1–2 minutes less than regular dried pasta. If using regular dried pasta, reduce the water temperature slightly and cook for 1–2 minutes shorter than usual. Fresh egg noodles also soften more quickly, so check frequently.
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3. Why do my egg noodles turn mushy or gluey when cooked?
Mushy or gluey egg noodles usually happen due to overcooking or not draining properly. Fresh egg noodles cook faster than dried, so pull them out 1 minute before the suggested time. Also, drain them immediately in a colander and rinse with cold water to stop cooking. If they’re sticking together, they may need extra salt in the water or a quick toss with a bit of flour before cooking.
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4. How can I store leftover fresh egg noodles to keep them fresh longer?
Store leftover fresh egg noodles in an airtight container in the fridge for up to 3 days. To revive them, boil in salted water for 1–2 minutes (since they’ll firm up when cooled). For longer storage, freeze them in a single layer on a tray first, then transfer to a bag. Reheat in boiling water for 1–2 minutes before using.
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5. Can I make egg noodles from scratch without using eggs, and if so, what’s the best alternative?
Yes! You can make “egg-free” egg noodles using a flour-water paste instead of eggs. Mix 1 cup all-purpose flour + ½ cup water + 1 tsp salt, knead into a smooth dough, rest for 30 minutes, then roll and cut into noodles. The texture will be slightly different (less chewy) but still delicious. For a richer flavor, add 1 tbsp milk or yogurt to the dough.
