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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 320 Grams baker’s flour
- 3 egg yolks
- 1 egg
- 2 Teaspoons pink salt flakes 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.
