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How to Make Homemade Egg Noodles

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6 of 11

Knead the Dough
Kneading Dough for Homemade Egg Noodles

Kneading Dough for Homemade Egg Noodles

Photo © Molly Watson
Sprinkle the dough with plenty of flour and, with well-floured hands, knead the dough. Use the palms of your hands to push down and away from you into the dough, then cup your hands around the dough to pull it back towards you and rotate it a bit before again pushing in down and away from you. Kneading dough develops the gluten in the dough to give egg noodles their characteristic bouncy texture.

Knead the dough until it feels smooth and is no longer sticky. Many people liken the texture you're looking for to that of an earlobe or a baby's bottom. Firm and smooth yet yielding and pliant is another way to describe it. Getting the dough to this texture takes 5 to 10 minutes depending on the flour, the humidity in the room, and your strength and speed at kneading.

Cover the dough with plastic wrap and chill it for at least 30 minutes and up to overnight. This resting stage lets the gluten you've developed relax so it won't spring back when you roll it out. It is oh-so-tempting to skip this stage, but resist that urge; the time saved will be spent in the frustrated exercise of trying to get the un-rested (wound up and anxious) dough to relax and do what you want it to do!

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