A cozy noodle dish brings together warm spices and comforting flavors that remind you of home. Perfect for holiday gatherings or any time you want a taste of tradition with a festive twist.
Ingredients
- 3 large eggs
- 2 large egg yolks
- ¼ cup water
- 1 teaspoon sea salt
- 3 cups all-purpose flour, or more as needed
- 2 (32 ounce) cartons chicken broth, or as needed
Step 1
Whisk together the eggs, egg yolks, water, and salt in a bowl until everything is well combined. Gradually beat in 2 cups of flour, then stir in another cup with a wooden spoon. Keep adding flour little by little until the dough gets thick enough that it’s tough to stir. Divide the dough into four equal portions.
Step 2
Sprinkle plenty of flour over a pastry cloth, your rolling pin, and four sheets of waxed paper. Roll each dough ball out on the floured cloth until it’s about 1/8 to 1/4 inch thick. Let the dough rest for 45 minutes, then carefully flip each piece (it might be a bit tricky because it will be stiff) and let them sit for another 45 minutes.
Step 3
Once the dough has rested, stack the sheets on top of each other and slice them into noodles. Spread the noodles out and let them air dry for about three hours.
Step 4
When you’re ready to cook, bring a large pot of chicken broth to a boil. Add the noodles and cook them uncovered for 15 to 20 minutes, or until they’re tender and the broth has thickened nicely. Enjoy!
Frequently Asked Questions
Can I use all egg whites instead of whole eggs and yolks?
No, the yolks add richness and help with the dough’s texture, so it’s best to use both whole eggs and yolks as specified.
What can I use if I don’t have chicken broth?
You can substitute with vegetable broth or water, but chicken broth adds more flavor to the noodles.
How do I know when the dough has enough flour?
Stop adding flour when the dough becomes too thick to stir easily and forms a stiff ball.
Can I roll the dough thinner or thicker than 1/8 to 1/4 inch?
Yes, but thinner dough cooks faster and may be more delicate, while thicker dough needs longer cooking to become tender.
How should I store the noodles if I don’t cook them right away?
Store the air-dried noodles in an airtight container at room temperature for up to a day, or freeze them for longer storage.
Why do I need to let the dough rest twice for 45 minutes each?
Resting relaxes the gluten, making the dough easier to roll and preventing it from shrinking or tearing.
Can I use a different type of flour instead of all-purpose?
All-purpose flour works best for texture, but you can try bread flour for a chewier noodle or a mix with whole wheat for flavor.
How do I know when the noodles are done cooking?
The noodles are tender when they’re soft but still slightly firm to the bite, and the broth will have thickened nicely.
AM
By Ankit Mehta
Home Cooking Guide
Ankit enjoys creating straightforward recipes with clear steps for stress-free cooking at home.
