Freshly made whole wheat egg noodles are the perfect way to introduce whole grains to the family!
I don't know about you, but sometimes people really balk when you change things up. Instead of regular old white noodles you get from the store, you make your own, and people get suspicious.
These whole wheat noodles can be covered up with sauce or added to their favourite soup, which will help them be consumed. I also like to introduce whole grains in Whole Wheat Chocolate Cake, because the strong taste of chocolate can cover up that extra bite.
Key Ingredients
Wheat Berries - Grind up your own hard wheat, or you can use a good whole wheat flour. Look for organic unbleached whole wheat options, like from King Arthur. These are actually whole grains!
Eggs - We will use 3 yolks plus 1 whole egg. Save your whites for tomorrow's scramble or add them up for angel food cake.
Salt & water - that's literally it for noodles!
How to Make Homemade Egg Noodles
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk eggs well with salt and water.
Step 2: Add the flour while the mixer is running.
Step 3: The dough will be very tough and look kinda dry.
Step 4: Knead it into a ball and then flatten into a disc to rest (covered).
Step 5: Once the dough has rested, cut into quarters.
Step 6: Roll out to the thickness required by your pasta machine, or how thick you want for knife cutting.
Step 7: Run through your pasta discs OR roll out by hand.
Step 8: Cut in your pasta machine or with a knife.
Step 9: Lay fresh noodles out to dry - you can cook at this time or...
Step 10: Let dry completely for storage.
Serving Fresh Pasta
- Our favourite topping is Tomato Bacon Pasta Sauce! Also perfect with Alfredo or pesto.
- Add the fresh noodles straight to your simmering pot of Chicken Noodle Soup for the last few minutes before serving.
- Use to serve Sweet & Sour Meatballs instead of rice.
- Make any loaf of bread and add a Garden Salad.
FAQs
Fresh noodles can be cooked right away! If you want to store them, lay flat or even gather into "nests" so they can dry out. They may then be stored in the fridge for up to 5 days. You can also freeze these, but remember they are incredibly fragile so you'll need to put them in a container to not get crushed to bits.
Absolutely not! It does take a fair bit of elbow grease if you are going to mix this stiff dough by hand, though. And generations of grandmas have rolled and cut their noodles entirely by hand. If you've got those KitchenAid attachments gathering dust, pull them out. And if you're going to make these regularly, they are certainly options to be found at thrift stores or affordable manual options.
Photos by Dante from Shire by the Sea
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Whole Wheat Noodles
Ingredients
- 3 large egg yolks
- 1 large egg
- 1 teaspoon salt
- 4 tablespoons water
- 300 grams hard wheat berries freshly milled or 2 about cups whole wheat flour
- Olive oil
Instructions
- Use a mixer or food processor (or you can make by hand!). Combine egg, yolks, salt, and water.
- While mixer is running (low speed), add 1 ⅓ cups of the flour until mix is crumbly. Add the remaining ⅔ cup of flour until well incorporated. Dough should be dense and tough.
- Take dough out and form into a ball then flatten into a disk. I spritz/sprinkle a lite bit of olive oil over the dough to prevent it drying out. Wrap in plastic wrap for at least one hour. I also chill it in the fridge overnight if I want - but it is workable after an hour.
- When ready to use your dough, unwrap. If chilled overnight, let it sit for at least half an hour before unwrapping. It is very important to keep your dough always covered, even the portions that you aren't working with, as it will dry out and harden quickly.
- Lightly dust your cutting board with fine flour.
- Cut dough disk into 4 quarters. You will be working with one at a time, so keep other ¾ in plastic wrap.
- Check that the dough isn't too dry. If it is, spritz a tiny bit more olive oil to moisten.
- Squeeze and knead with your hand and form into a dough log. Think about all the times you used playdoh!
- Use a rolling pin to gently get to a circle about ⅛-inch thick.
- Repeat until all dough pieces are a similar size and shape and stack discs, slightly dusted or oiled, until ready to feed through the pasta maker or cut by hand. Cover with plastic while working the next circle.
- Now, you can either use a knife or pizza cutter, or any sort of pasta roller. A manual one or one on your kitchen aid mixer, whatever you have!
- Place noodles on a lightly dusted surface to dry or until ready to use fresh. If you desire to cut them to a smaller size, simply cut with a knife. It is important to keep your noodles flat while drying, either on a pasta drying rack or on a tea towel or baking sheet..
- Repeat this process until all your dough is rolled out.
Cooking Noodles
- If using dough fresh, add a few tablespoons of salt to a large pot of water and bring to a rolling boil. Carefully place noodles in for 3-5 minutes, strain and then use. Oil as necessary. Or if adding to a soup, you can toss in your noodles as the soup is hot and let them soak for a few minutes before serving.
- To use dry noodles in a sauce, salt water well, bring to a rolling boil and keep in 5-7 minutes and strain well.
- If using in a soup, boil in soup for the last 5 minutes of cooking and let cool a bit before enjoy your hearty noodle soup!
Notes
- Storing Noodles
If not using fresh, dry out over night and place in a container lightly dusted without crushing them. You can fold them into ‘nests’ for drying as well. Store in fridge. Use within 5 days. - You can store in freezer long term for several weeks as long as you don’t put anything on them…they are delicate!
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