DSC03626Egg-Free Noodles DO Taste Good

Posted by Cindy 6 comments

Last year, John was put on a low-cholesterol diet. While there are controversies with the amount of cholesterol in eggs, and while I would love to believe the research studies that say eggs aren’t high in cholesterol, we have cut back on the amount of eggs we eat. I know we have chickens now, but for the price it takes to keep my girls (not to mention the entertainment!) and the amount of eggs we eat now, it’s a win/win.

When I think “Homemade Noodles”, I think egg-noodles – every noodle recipe I’d ever come across had eggs in them. Even the recipes included with the pasta machine all have eggs in them!

But if you look at the ingredient listing on a box of store bought pasta — semolina, durum flour, niacin, ferrous sulfate (iron), thiamine monoitrate, riboflavin, folic acid; processed in a facility that uses egg — eggs aren’t in there! Sure enough, semolina flour by itself makes a great noodle or pasta! It’s what we eat when we buy the boxes out of the store! If I can cut the eggs in some areas, we can still enjoy the dishes that just aren’t right without them.

How to make Homemade Egg-less Noodles/Pasta:

Mix together 2 cups semolina flour, 1/2 tsp salt, and 1/2 cup warm water. It will be quite dry like until you start kneading it all together. If you have a pasta machine that mixes everything together, follow those instructions. I use the food processor. It’s a lot stiffer than kneading bread or egg noodles. But it needs to be kneaded quite a while in order for the gluten in the semolina flour to be worked through.

Knead for about 10 minutes until it is nice and elastic-y. Roll quite thin. I did this with my pasta machine, but you could do it just as easily with a rolling pin.

Cut as desired. This recipe makes all of this! Both flat and spaghetti noodles.

Now, you can use it fresh, hang it to dry to store, or wind into a nest and freeze it.

That’s all there is to it! Egg-free noodles! I was quite impressed with the texture and taste – just like the store boxed noodles, only better! Never before would I have believed a homemade noodle without eggs would taste good. I probably won’t give up my egg noodles for the homemade chicken noodle soup, but – oh well!

Here's the full recipe and printable!

DSC03626

Homemade Egg-less Noodles/Pasta

Prep Time:
Cook Time:
Yield:
10 servings

Ingredients

  • 2 cups semolina flour
  • 1/2 tsp salt
  • 1/2 cup warm water

Preparation Instructions

  1. Mix all together. It will be quite dry like until you start kneading it all together.  If you have a pasta machine that mixes everything together, follow those instructions.
  2. Knead for about 10 minutes until it is nice and elastic-y.  Roll quite thin.
  3. Cut as desired.
  4. Now, you can use it fresh, hang it to dry to store, or wind into a nest and freeze it.

See all my Cooking Recipes!

6 thoughts on “Egg-Free Noodles DO Taste Good

  1. Darlene

    Hi Cindy! This is a great post and one I’ll be using. I have a stupid question and I didn’t want to post at CITR cause….well….you know…..stupid question :)

    I would like to make spaghetti also but how? Is there an attachment to the pasta machine that makes them? I am clueless.

    Reply
  2. Pingback: Spaghetti sensory play | Teach Preschool

  3. stephenia

    this is awsome it is perfect for us of them that live on a tight budget and cant afford eggs and i can still make my noodle soup with the carcusses that my family gives me from the holidays feasts thank you for your recipe.

    Reply
  4. Zach

    This may seem like a silly question, but I’m new to the whole cooking scene. How do you cook these? In boiling water like store-bought noodles?

    Reply
    1. Cindy Post author

      Zach, there’s nothing silly when it comes to homemade noodles! Yep, you cook them just like store-bought noodles. Bring water to a rapid boil, put the noodles in and cook about 7-10 minutes. They will be tender, but not soft like a store-bought noodle.

      Reply

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