Homemade egg noodles are easy to make and truly delicious.
Using basic ingredients, this egg noodles recipe makes a great side dish for almost any meal and is fun to make:no special tools needed!
- Difficulty: You’ll be surprised how easy These egg tagliatelle need to be prepared and, above all, no special tools are needed.
- Technique: Roll out the dough thinly as the egg noodles will swell during cooking.
- Prepare in advance: These noodles cannot be dried, but they can be frozen before cooking and boiled from frozen.
- Budget Tip: Use these homemade egg noodles to replace Reames frozen noodles for a fraction of the cost (and delicious homemade flavor).
- Time saving tip: prepare a double batch and freeze half to have the egg spaghetti ready at any time.
- Serving Tips: These noodles are great served with almost any recipe that contains sauce or gravy. We also love them in chicken noodle soup.
Ingredients for Homemade Egg Tagliatelle
This recipe tastes best when the freshest ingredients are used. Fresh whole eggs, whole milk and butter will ensure the best results.
- Flour: Use all-purpose flour to get the best consistency and structure. This has not been tested with alternatives.
- Egg: Use large eggs for structure and moisture. Room temperature eggs are not necessary but may be easier to incorporate into the dough.
- Milk: Whatever milk is in your fridge (including dairy-free) will work with this recipe. Alternatives may change the flavor slightly.
- Butter: Butter adds richness and flavor.
Preservation, freezing and leftovers
To move forward: Prepare the tagliatelle and place them on a baking tray. Cover them with cling film for up to 4 hours.
To store: Store leftover cooked egg noodles in a covered container in the refrigerator for up to 4 days. Spray them with a little pan release if they’re stuck together before using them again.
To freeze: Make raw egg noodles ahead of time and freeze on a baking sheet, then transfer to a zip-top bag for up to 4 months.
My favorite ways to use egg noodles
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Egg tagliatelle
This easy egg noodles recipe uses simple ingredients to create tender, homemade noodles that are perfect for any dish.
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- In a large bowl, combine 2 cups flour and salt. Set aside.
- In a small bowl, whisk the eggs. Add the eggs, milk and butter to the flour mixture. Stir with a fork to combine the ingredients and when a dough begins to form, use your hands to mix.
- Knead the dough on a lightly floured work surface, adding more flour a little at a time if it is too sticky. Continue kneading for about 5 minutes or until you obtain a smooth dough. Wrap the dough in cling film and leave to rest at room temperature for 20 minutes.
- Using the remaining flour, generously flour your work surface. Roll the dough into a long rectangle about ⅛ inch thick (if desired, divide the dough in half and roll out in batches to make it easier to handle). Cut into strips with a cutter or knife and dust with flour.
- Bring a large pot of salted water to a boil.
- Add the noodles and cook for 3 minutes or until cooked through. Serve with butter or your favorite sauce.
Leftover egg noodles can be stored in the refrigerator in an airtight container for up to 3-4 days.
Calories: 325 | Carbohydrates: 55G | Protein: 11G | Fat: 6G | Saturated fat: 3G | Polyunsaturated fats: 1G | Monounsaturated fats: 2G | Trans fats: 0.1G | Cholesterol: 102mg | Sodium: 140mg | Potassium: 142mg | Fiber: 2G | Sugar: 1G | Vitamin A: 261UI | Soccer: 50mg | Iron: 4mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Side Dish
Kitchen American, Italian© SpendWithPennies.com. The contents and photographs are protected by copyright. Sharing this recipe is encouraged and appreciated. Copying and/or pasting complete recipes onto any social media is strictly prohibited. Please see my photo usage policy here.
