Egg noodles are about the easiest and most healthy version of noodles you can make. Using good quality, fresh eggs (ours come from our backyard chickens) you can quickly and easily whip up a batch of noodles in about ten minutes.
What I love about noodles is it doesn’t matter when you have time to make them, morning, after lunch, or right before dinner, because they just sit and wait patiently for you, until you immerse them in a big pot of boiling salted water and serve them up with something delicious.
And, don’t feel that lack of equipment should stop you from trying this recipe.
You don’t need a fancy pasta maker to make noodles.
Though I have a manual pasta maker, and if you choose to use one, go for it, but I made mine this time with just a simple rolling pin to show that ANYONE can make egg noodles!
Using sprouted spelt flour, which was traditionally the flour used to make these in Germany for the past, oh, two thousand years, along with good quality, fresh eggs (ours are from our backyard chickens who share with us the orangiest of egg yolks,) these make for a simple, nutritious, whole grain alternative to commercial, white-flour pasta, and add wonderful texture and a nutty flavor to any meal you choose to serve them with.
The recipe below is a guide, and is the smallest quantity of pasta that I would bother making. Just keep in mind to have 2 large eggs or 1.5 extra large eggs per cup of flour and you can add or decrease the recipe to your liking.
By the way, are you excited to make these but don’t have the flour? Never fear! I am GIVING AWAY two five-pound bags of sprouted flour on Thursday from To Your Health Sprouted Flour Company! Go sign up for the giveaway here!
German Spelt Egg Noodles
serves four as a side dish
- 2 cups organic, sprouted spelt flour*
- 3 extra-large eggs (ours are from our backyard chickens and are about “extra-large” size)
- 1/2 teaspoon sea salt
In a medium-sized bowl, whisk the eggs together until well combined and frothy. Add the flour and sprinkle over the salt and stir to combine. Once lightly mixed, turn out onto a lightly floured board (being careful not to add too much flour) and knead for two to three minutes until your dough gets soft and silky to the touch, not sticky. If you press your thumb in, it will leave an indentation, but will not stick to your fingers.
Now, flour your board and roll your dough out into a rectangle, making sure to use enough flour to ensure that the dough doesn’t stick to your board or your rolling pin. I frequently add a light dusting over the entire top.
Then, fold in one third of the dough on one side.
And the other.
Turn around so that the longer side is to you and begin to roll it out again to a large rectangle. Again, using enough flour on both the board and the rolling pin to ensure it doesn’t stick. If it does begin to stick, use your bench scraper and scrape underneath it, and toss a little extra flour underneath the sticky parts.
Do this (the folding, turning and rolling out) about two to three more times until your dough is shiny and smooth. As you fold and turn and roll out, the dough will become softer and you will be able to stretch it when rolling out to ever bigger rectangles.
Once your pasta dough is ready, roll it out one last time to a large rectangle about an 1/8th of an inch thick. Make sure that you’ve added a light dusting of flour across the entire top so that the dough doesn’t stick to itself, then lightly (though relatively tightly) begin rolling it up onto itself towards you to make a cylinder of coiled dough.
Allow it to rest for about five minutes.
Then, using a sharp, serrated bread knife, slice the coil up into slices about 1/4-1/2 inch in width, making sure that you slice and not smash the dough down onto itself, and then fluff them up with your fingers to loosen them from their coils and to allow them to dry.
If you make these a few hours in advance (which I often do) just re-fluff them from time to time to allow them to air out through the day and ensure they don’t stick together. Don’t worry about remembering to do this, just whenever you walk by and think about it.
When you’re ready to cook, bring a pot of salted water up to the boil, and throw the pasta in. Depending on how thin you were able to roll it out and how long it had to dry will determine how long it will cook, but I start testing it at about the three to four minute mark. Since these are made from spelt and are whole grain, they are denser and will cook a little longer than fresh pasta made with white flour.
Enjoy with whatever sauce you prefer! I served these a la stroganoff with seasoned and seared pork chops, you could add them to a puttanesca sauce with tomatoes and capers, or even in the classic tuna casserole. Mixed up with some butter and topped with freshly grated parmesan cheese is a favorite, simple children’s food in this house . . .
*I’ve also made this recipe with semolina or durum flour with great results for a more standard/Italian egg noodle style!
This post is written in conjunction with the Two for Tuesday’s Blog Hop, Real Food Wednesday, Pennywise Platter, Simple Lives Thursday , Foodie Friday and Fight Back Friday. Please go visit the other contributors!