Low carb, Gluten free? Hardly. The past few weeks in my French Cooking class at The Seasoned Farmhouse we have tackled Homemade Egg Noodles, Homemade Pasta and Delicious High Rise Homemade Biscuits among other things of course! But the gluten explosion has been so indulgent and so FUN! ‘Everything in moderation’ is my general philosophy so I am speaking the truth when I say that I have ZERO guilt in making and eating these delicious foods every Tuesday afternoon. Yesterday was Pasta day and my plate runneth over with gluten. And it was so, so, so good. Fresh pasta and noodles is hands down, just better!
You know I love a good story about each of my recipes but this one is pretty straight forward. We made these egg noodles in class and they were easy and turned out great as a base for our Beef Bourguignon. I made them again with my 6 year old and they were just as easy and fool proof. We made the dough, let it chill, rolled it out, cut the strips with a pizza cutter (no fancy tools needed) and hung it to dry out a bit on the chairs –> Dad and 9 year old were pretty impressed when they came home from the swim meet. It doesn’t get more charming than fresh noodles dusted in flour hanging on some lovely dish towels draped over your kitchen chairs. It’s a sure way to entice your family to the dinner table.
Don’t feel pressured to create something as involved as Beef Bourguignon to top these noodles. They are just as tasty served with a little butter and some fresh herbs as a side to a simple piece of meat or fish or just plain for your kids who crave some buttered noodles like mine!
Homemade Egg Noodles (Serves 4-6)
1 1/2 cups all purpose flour plus more for rolling out
3/4 tsp fine sea salt
3 large eggs
Combine the flour and salt in a large shallow bowl. Make a well in the center and crack the eggs into it. Use a fork to beat the eggs and then gradually start incorporation the flour into the eggs. Keep stirring and pull in more flour until a solid dough forms. The dough will be sticky.
Turn the dough out onto a well-floured surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking to the work surface or your hands, until it is smooth and firm and no longer sticky; this takes 5-10 minutes for most people.
Cover the dough with plastic wrap and chill for at least 30 minutes or up to overnight.
Divide the dough into two pieces and work with half of the dough at a time. On a well-floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.
Lay the noodles on a cooling or drying rack (or on some towels over a chair) and let them sit until ready to cook. Repeat rolling and cutting with the remaining half of the dough. Boil the noodles in well salted water until tender to the bite; approximately 6 minutes. Drain and serve with butter or cheese, with stews or in soups.
Note: You can let these noodles air-dry until they are completely dry. Store in air-tight container at room temperature for up to one month.
Recipe adapted slightly from The Seasoned Farmhouse.