Homemade Egg Noodles

This is rich-yolk noodle territory, the kind of dough that turns deep yellow and feels almost like clay in your hands. Twelve egg yolks per batch is what makes it. The fat and protein from all those yolks give the pasta a tender, almost custardy bite once cooked, and a color that store-bought egg noodles simply can’t fake.

No whites means a richer, more pliable dough that rolls thin without tearing. Save those whites for meringues or breakfast scrambles.

The 30-minute rest after kneading is when the gluten relaxes and the dough hydrates evenly. Skip it and you’ll fight the dough through the rolling pin or pasta machine. Let it sit, covered with a damp towel.

Adjust the flour up or down depending on humidity and egg size. A pasta machine gives you control over thickness; a rolling pin works fine if you’ve got patience and a long countertop.

Dry the cut noodles on a clean towel or rack for an hour before storing. They’ll cook in a minute or two in salted boiling water and pair beautifully with chicken broth, beef stew, or a simple butter-and-sage finish.

Pro Tips

• Use the freshest eggs you can. Yolk quality directly affects flavor and color.
• Knead until the dough springs back when poked, about 8 to 10 minutes.
• Rest matters. Don’t rush it.
• Roll thin enough to almost see through. Thicker noodles turn gummy in soup.
• Toss cut strips with a dusting of flour so they don’t clump while drying.

Variations

• Add 1 teaspoon black pepper or a few gratings of nutmeg to the dough for warmth.
• Sub a tablespoon of olive oil for some of the water for a slightly more pliable dough.
• Cut wider for fettuccine, narrower for tagliolini.