Buttered Egg Noodles

Ingredients

• Hide ingredients for 12 ounces dried egg noodles or 1 pound fresh 1 12 ounces dried egg noodles or 1 pound fresh (opens in new tab) 12 ounces dried egg noodles or 1 pound fresh
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 4 large egg yolks
  • 1 to 2 tablespoons water

  Sub-recipe steps

  1. If making by hand, mix together in a large bowl or on the counter, then shape into a mound: 2 cups all-purpose flour; 1 teaspoon salt
  2. Make a well in the center of the flour. Lightly beat together and pour into the well: 1 large egg; 4 large egg yolks
  3. Beat the eggs with a fork, drawing in some flour as you do so, until they are slightly thickened. Using the fingertips of one hand, gradually incorporate the flour and blend everything into a smooth, not too stiff dough, adding as needed: 1 to 2 tablespoons water
  4. If making in a food processor, combine all the ingredients and process just long enough to blend, 15 to 20 seconds, being careful not to overmix the dough. Once the dough has come together, turn it out onto a lightly floured surface and knead to form a soft dough, about 5 minutes, adding more flour if necessary to keep the dough from sticking.
  5. If using a stand mixer, affix the dough hook and mix the ingredients on low speed until they come together into a dough. Increase to medium speed and knead for 2 to 3 minutes or until smooth.
  6. Divide the dough into 4 pieces and wrap the pieces loosely in plastic or cover them with an inverted bowl. If you have time, let the dough rest at least 30 minutes before rolling it out.
  7. Roll out and cut the dough into fine threads, about ⅛ inch wide, or thick ribbons, about ½ inch wide, then cut into 2-inch pieces.
• Hide ingredients for 1 stick (4 ounces) butter, melted or browned 1 1 stick (4 ounces) butter, melted or browned (opens in new tab) 1 stick (4 ounces) butter, melted or browned
• Salt and black pepper to taste