Egg Noodles
This recipe is one of my faves, and I love it even more when it is made with wholemeal flour. Who knew that noodles have flavour? They do!!
Fresh home-made egg noodles are part of my Thanksgiving memories from when I lived in the USA. After the feast was truly over, the egg noodles were made, and added to a newly created turkey soup, which we ate later that night, fragrant and steaming hot in big bowls, usually just as it started snowing. The first snow was almost always expected on Thanksgiving weekend, and I don’t think I was ever disappointed.
Egg noodles, soup, snow, comforting. Food has such powerful memories attached to it, I still make these and I love them so much, and always, that memory is part of the making no matter how I serve them!
Serving suggestions
Toss with brown butter, sage and plenty of Parmesan for simple, silky comfort food.
Serve with a rich beef, pork or mushroom ragù.
Pair with a creamy chicken and leek sauce.
Toss through garlic, chilli, olive oil and fresh herbs for a quick midweek meal.
Serve with slow-cooked beef cheeks, osso buco or braised short ribs.
Pair with a classic slow-cooked tomato sugo.
Toss with pesto, confit cherry tomatoes and Parmesan.
Serve in a steaming bowl of chicken noodle soup.
Add to a rich beef or pork broth with Asian greens, chilli and spring onions.
Toss with sesame oil, soy sauce, ginger and shredded chicken for an easy Asian-inspired noodle bowl.
Serve with crispy pork belly, bok choy and a spicy chilli dressing.
Pair with stir-fried prawns, garlic, ginger and snow peas.
Toss with creamy mushrooms, thyme and a splash of white wine.
Layer into a baked pasta dish with béchamel, cheese and slow-cooked beef.
Serve simply with extra virgin olive oil, cracked pepper, lemon zest and shaved Parmesan.
Use as the base for a luxurious chicken or seafood pasta with a light cream sauce.
Finish with fresh parsley, basil or chives and a generous grating of Parmesan.
Need
- 320 Grams bakers or strong flour BUY
- 3 egg yolks
- 1 eggs
- 2 Teaspoons pink salt flakes *If using fine grind salt, use less. BUY
- 100 Grams cold water
Do
- 1
Place flour, egg yolks, egg and salt into the Thermomix bowl and blend 10 seconds/speed 6.
- 2
Add water and blend 10 seconds/speed 8.
- 3
Dust a silicone bread mat with flour and knead the dough into a tight ball. Allow to rest for at least 10 minutes before cutting and cooking.
- 4
To cut, roll out on a well- floured hard surface and cut into 1-centimetre strips. (Rustic is good.) Keep the noodles well floured to prevent sticking.
- 5
To cook, bring a large pot of salted water to a rolling boil before adding the noodles a few at a time to prevent sticking. Cook approximately 5–7 minutes or until you are happy with the texture.
- 6
Drain and serve as desired.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
