By making homemade egg noodles, you get fresh and delicious egg noodles right away. They will taste much better than the dried versions. Just follow our simple pasta recipe and you’ll see!
Video demonstration on how to make homemade egg noodles
A link to a video on how to make egg noodles at home, in case it doesn’t load at home.
They are easy to make and not much can go wrong, except that spreading the pasta sheets takes a little effort and they don’t get too dry or too wet.
This makes it a fun recipe for kids, but emoji chocolates taste better!
This recipe for egg noodle dough is also suitable for making wontons and kivas, if used in flat sheets. If you use this egg noodle recipe, also check out our recipes for Ba Mee Kiew Nahm – Thailand’s equivalent of chicken noodle soup – and Roast Pork with Egg Noodles for a few ideas.
If you want to make gyoza, which are very similar, the recipe is a little different, essentially without eggs, but the process is the same, except the sheets are rolled much thinner. Enter your pasta machine for your convenience.
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Yellow noodles with eggs. 1. Eggs, 2. Flour, 3. Salt, 4. Water, 5. The complementary color is the green of the egg noodles. 6. Eggs, 7. Flour, 8. Salt, 9. Pure spinach, 10. Extra colour
Ingredients for homemade egg noodles – what do you need?
- Pure spinach if you are preparing green noodles (mi yok).
Optional butter or olive oil to eat your bare egg noodles. And if you like yellow, you can add a few drops of food coloring. This is a personal preference. Just stir in the butter or oil and adjust the water as you make the dough.
A note on flour – all purpose flour, rice, semolina or tapioca flour or a mixture. Fine flour makes for tasty, soft and beautiful pasta, while coarse all-purpose flour makes for pasta that’s a bit more biting. Choose a type of pasta that suits your mood.
Pasta making is fun for kids, by the way, especially if they sit at home during the holidays and get a little bored. So let your kids cook and stress at the same time – or at least replace it with a different kind of stress, haha.
Thai egg noodles versus Western egg noodles
With homemade egg noodles, we can adjust the ingredients depending on whether you want to use them in a Thai dish where they are cooked with a sauce or soup (without oil), or sauteed, or eaten as a side dish to a western-style dish where it is good to add some oil to the ingredients.
The addition of butter makes it easier to spread the dough, it’s a small thing, but it adds to the flavor. Oil is not used much in traditional Thai cooking, and in any case its addition will not make much difference to the taste of the egg noodles when they are dipped in soup or dipped in sauce.
So if you want to make it strictly for dinner, like spaghetti, add a little butter or olive oil to the mix – that’s about 1.5 teaspoons per cup of flour. Olive oil is best with Italian dishes and butter with everything else. To cook alone, use a quality chicken stock and add a little butter, sprinkle with parmesan, chopped cilantro and green onions for garnish. Yum, yum!
Homemade pasta is a great way to get kids involved in cooking. So much fun and chaos.
How to make pasta – what to use (or not to use)
It takes a millisecond to decide how to make homemade egg noodles. If you’re only making a small amount of flour, it’s really not worth using the electric ones, as they’re more of a hassle to clean than to prepare.
If you are preparing a large amount of food, you will need to get out your electric mixer and dough hook, or your electric hand mixer if you have one with a dough hook.
For larger quantities, you save some preparation time with the blender, but more time for washing up!
Another problem is rolling out the egg noodle sheets. Again, this depends on the amount you want to make, and the shape of the final noodles.
If you want to make really even spaghetti-sized noodles or fine strands, get out the pasta machine and accessories. This makes rolling much easier and less tiring, and of course helps you get a more even pasta size.
Others don’t like uniforms and are more comfortable with the avant-garde, artisanal type of pasta where everyone has their own personality. To do this, simply cut them yourself – but carefully to the same size.
Laminating must be well thought out, as the resulting ribbon dough must be quite thin – 2-3 mm or 1/8 – 1/10 inch – and uniform. You also need to control the humidity of the dough a bit more if you roll it out by hand.
Types of egg noodles
There are different types of egg noodles. Ba Mi Khai or yellow egg noodles are the egg noodles often found in Thai soups and broths, and also the type used to make kievs (egg noodle dumplings). The variety used to make dumplings is more often made with rice flour than with all-purpose flour, making the texture softer and smoother than that of all-purpose dumplings.
Mee Yok is a green egg noodle, also found in Thai soups, prepared with vegetable juice and kale or spinach juice.
Pan Keow is egg noodle dough that is rolled into sheets and then cut with a dough knife to form packets for the filling.
How to make homemade egg noodles (Ba Mi Khai and Mi Yok) – step by step
Mix together the eggs, flour and water to form a dough.
Step 1a Prepare the yellow noodle batter ba-mi
First, put some all-purpose flour in a bowl. Make a dimple in the middle and push it to the sides, creating a sort of volcano shape.
Break the eggs and beat them together with the salt. Mix, whisk and knead the dough until it has a smooth consistency. Add a little water to maintain the consistency of the dough, but don’t make it too wet as it will settle when mixed.
Remove the dough from the bowl and place it on a clean, flat surface dusted with flour. We prefer to use a silicone baking mat, press and fold the dough over us and press it together with the heels of our hands and repeat.
Knead the dough for 4 to 5 minutes before rolling it into a ball. Cover with plastic wrap or aluminum foil and let stand for 10 to 15 minutes.
The rest time is important to allow the water, eggs and flour to swell together for a more even result.
Using pureed vegetables, such as spinach, appears to be much healthier than using commercially available food coloring.
Step 1b Make the Mee Yok green noodle paste
The preparation of mee-yok noodles is essentially the same as for the ba-mi noodles described above.
However, they will use cooked wet spinach to ensure a natural green color. This gives the pasta a nice speckled appearance that looks healthy for some reason.
You can also use kale and boil it, mix it with water and then strain it, but then you get an even green sheet of pasta instead of the pretty speckled version when you use pureed spinach.
So follow step 1a, but use pureed vegetables and juice instead of the original water, and adjust the dryness by adding water as you go.
You will see in the video above that the green dough was too dry. You should have added a little more water to compensate, preferably before resting. This made the effort to roll the dough properly too much.
Practice rolling the pasta dough and sprinkle it with a few drops of water if it gets too hard or dry. Lightly dust the pin and dough with flour if it is too wet.
Step 2a Rolling out the dough – manual
If your dough is too dry, it won’t stick properly. If it feels like it’s falling apart when you flip it over, add a little more water to moisten it.
If it is too wet, use flour sprinkled on a kneading mat and continue to knead. The dough absorbs the flour and in turn absorbs the moisture from the dough.
After a while, you will intuitively know when the dough has reached the right consistency. It looks wet, but it’s not sticky and it’s flexible so it doesn’t crumble when you fold it.
Before rolling out the dough, take a ball of dough and fold it open. Press it into a flatter shape with the heels of your hands and use your fingers to press it into a larger area.
This process gives you a feel for the dough, whether to moisten it or give it a color to match, and a head start when rolling it out.
Then roll out the dough lengthwise, then widthwise and then diagonally to an even thickness of 2 to 3 mm.
A noodle machine facilitates rolling out noodles and preparing ba mee.
Step 2b Rolling out the dough – pasta machine
Spreading with a pasta machine is much, much easier.
Roll the dough out of the cling film again and press it onto the flour kneading mat.
This time, press the dough further flat with a quick rolling pin. Fold the dough over itself into a long rectangle, then roll it out into a large sausage shape about 35-50mm thick,
Cut a piece of dough about 50mm thick and cover the rest with a damp muslin cloth to keep it from drying out.
Sprinkle both ends of the pasta machine with a thin layer of flour, and also sprinkle the flour over the rollers of the machine.
Take the cut piece of dough and run it through the cutter as far as you can. Roll through once, folding each end of the dough toward the center, then roll through a second time and close the rolls one last time.
Repeat the rolling out process, folding the dough over itself the first time and then rolling it out again. Repeat in the next position and so on until the dough has the desired thickness. For our Marcato Atlas 150 we laminated to a thickness of 4, which was quite thin.
Step 3a Make noodles by hand and use skin noodles
You should now have an evenly flat sheet of egg noodle dough.
You can use a cookie cutter to cut out the cue or gyoza wrappers. Or you can make egg noodles.
Egg noodles can be flat, like tagliatelle, called mee sen ban (rough translation: flat egg noodles), or long and round, like spaghetti, called sen ba mi khai or ba mi luang sen glom (rough translation: round egg noodles). Ba Mi simply means egg noodles, which have no particular shape. Ba Mi Yok means green egg noodles.
To be fair, most Thais tend to describe noodles rather than misunderstand what the words mean for a particular type of noodle. Sometimes things are complicated!
So if you do it by hand, you can’t make round noodles. But you can also just use the flat type. Simply fold a long folding sheet and fold it over to create several layers. Then cut into small slices. Then you can cut the noodles lengthwise and sprinkle them with flour so they don’t stick together.
Finally, hang them over something for 20 minutes to let them dry a bit before cooking.
Hang pasta to dry for 20 minutes on this inexpensive pasta dryer.
Step 3b Make noodles on the pasta machine
Making pasta with a pasta machine is child’s play.
Just choose a larger round cutter or a flat tagliatelle cutter, depending on the type of pasta you want to make.
Dust off the scissors and cut the sheet of pasta into noodles. Dust them with flour again so they don’t stick, and hang them up to dry.
Whatever method you use, if you don’t cook the pasta right away, roll it up and cover it with plastic wrap to keep it from drying out.
They can be kept in the refrigerator for two to three days.
Preparation of egg noodles
Take the homemade egg noodles, which should still be moist and pliable, and shake the excess flour off the surface.
Method 1 Cooking and serving
If you prepared your pasta with oil or butter to eat like this, boil water in a large pot that is 5 times or more the amount of pasta. Add a little salt and pour it into the pasta. Stir them gently.
Your fresh pasta will cook very quickly, about 3 minutes should be enough. While cooking, they will swell and bulge a bit.
When cooked, drain in a colander and quickly rinse with cold water to remove foam and reduce surface heat. Don’t rinse them for so long that they freeze – this is a quick and precise rinse.
Method 2 Soup cooking
If you are making a Thai soup like Ba Mee Geow, simply cook the noodles in the soup stock for a few minutes while you prepare the other ingredients for the soup.
They should be rinsed in hot water to remove the flour before adding them to the soup stock, otherwise you will end up with a cloudy soup with all the flour in it.
Method 3 Stir-fry
This is basically the same as method 1 or method 2, depending on if you want some extra flavor from cooking. Anyway, to cook the noodles properly, you need to boil them, then continue cooking them in a wok pan.
Don’t just bake homemade egg noodles.
Homemade egg noodle recipe
Homemade Asian egg noodle recipe – Fun With Kids
A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.
An easy and inexpensive recipe to make homemade egg noodles. A fun way to keep the kids busy when sitting at home during bad weather, school holidays, etc. A few ingredients, a little kneading and rolling and you have delicious homemade egg noodles for the pan or in the soup.
OPINION: All internal recipe images can be turned on or off using the camera icons next to the Instructions section.
Cooking time 1 hour and 25 minutes.
Cooking time 4 minutes
Total time 1 hour 29 min.
Ingredients for cooking, pasta
servings for 6 persons
173 kcal calories
Ingredients for yellow egg noodles
- 2 cups all purpose flour
- 2 eggs
- ½ teaspoon salt
- 1 tablespoon. Water
Ingredients for Green Egg Noodles
- 2 cups all purpose flour
- 1 egg
- 1 teaspoon salt
- ¾ Cup Spinach
Dough for making homemade yellow egg noodles
- Put the flour in a bowl and make a crater in the middle. Crack the eggs into the crater and sprinkle with salt.
- Beat the eggs with your fingers, a fork, chopsticks or the mixer (on low speed) with the dough hook, gradually adding the water. (See the video from 4:20 to 6:20)
- When the dough starts to form a ball, knead it into an even ball with your hands, running along the sides of the bowl to catch any leftover dough on the sides.
- Take the dough and place it on the floured baking mat and knead well for at least 5 minutes. Turn the dough towards you and press it with the heels of your hands, press it with your fingers and continue turning, folding and pressing.
- If the dough seems to break when folding, it is too dry. Just add a few drops of water to the surface and keep kneading until the dough is moist but not sticky.
- If the dough seems too wet and difficult to work with, if it is sticky, it is probably too wet. Just sprinkle some flour on a flat surface and/or dust the work surface. The use of a silicone baking mat provides an excellent and easy to clean work surface.
- Once the dough is nice and firm, wrap it in plastic wrap and let it rest for 10-20 minutes – the time is not that important. This allows the water, flour and eggs to get to know each other better and also makes it easier to spread.
Green Egg Pastry
- The process for making green noodles is almost the same as for the yellow egg noodles above.
- Before you start, make enough spinach to make a few tablespoons of wet puree.
- Add flour and egg as described for yellow pasta, adding about a tablespoon of mashed potatoes at the beginning while mixing. Add mashed potatoes or water to adjust the color to your taste and to get the right moisture content in the dough. Wrap them in plastic wrap and let them sit for 10 to 20 minutes. (See the video from 3:00 to 3:50)
Manual rolling and dough preparation
- After the dough has rested, dust the work surface with flour, unfold and press out with your fingers to enlarge the surface and flatten it well before rolling it out with a needle.
- Thoroughly flour the surface of the rolling pin and roll out the dough to a thickness of about 2-3 mm, depending on the thickness of the dough you want.
- Roll the dough from top to bottom, side to side and diagonally, so that the dough is evenly flat and longer than it is wide, in the shape of a rectangle. (See the video from 6:40 to 7:50)
- To make pasta, fold the dough from front to back in layers about 7 to 10 inches wide and cut into narrow strips with a sharp knife. (See video from 7:54 to 6:20).
- After cutting the strips, pull them into long strips, spread the folds, dust with flour and hang to dry.
Rolling and preparation of pasta on the pasta machine
- Using a pasta machine is much easier than rolling it out by hand.
- Set the pasta machine down firmly and sprinkle the rollers with a little flour. Take the resting pasta dough and roll it into a large sausage. Using a knife, cut the sausage into segments approximately 50 mm thick. Thickness is not crucial, but the thicker each segment is, the longer it takes for the sheet to come out of the pasta machine, which ends up being a bit more difficult to handle.
- Take one of the cut segments and cover the rest with muslin so it stays moist and doesn’t dry out while you play.
- Gently push the segment of dough through, making sure the rollers of your pasta machine are at the widest position. On my Markato Atlas 150, the 0.
- Put the flattened dough through the rollers and catch it with the flat of your hand as it comes out. (Watch the video from 10:00 to 12:20)
- Now take a larger, thinner, flatter piece of dough, fold the torn and distorted ends into the center of the piece, and run it through the pasta machine again.
- Move the roll setting back one notch. 1 on my machine. Fold the strip of dough from the last pass over itself and spread it over this thinner piece. A little dust in the rollers if the dough needs it. Fold the dough back on itself, as before, and repeat.
- Repeat this process, moving the rollers of the pasta machine one step closer to each other each time, until the dough has the desired thickness. For me, the role building from 4 to 5 is very subtle.
- You should now have a nice flat, long piece of pasta dough that you can send through the cutters to make either even, flat noodles as with the manual method, or round, spaghetti-like noodles, depending on the cutter you use.
- Just do the scissors you want and sprinkle a little flour on top again. Hold the dough in one hand, have the kids help you turn the handle, and watch the noodles come out. You can certainly do it alone, but it’s more fun with two!
- When the pasta is ready, dust it briefly with flour and hang it on the pasta dryer, if you have one; if not, the children improvise a skill test to find a suitable support – for example, a clean tea towel on the back of a chair.
Add a little oil – about 1 tablespoon for every 2 cups of flour – if you want to serve this pasta cooked and ready to eat. Add a little butter and some herbs.
Add a tablespoon of olive oil if you want to serve the noodles Italian style.
Sprinkle with flour and dip in hot water before cooking or frying in Asian dishes.
Calories: 173kcalCarbohydrates: 32gProtein: 6gFat: 2gSaturated fat: 1gCholesterol: 55mgSodium: 216mgFiber: 65mgSugar: 1gVitamin A: 79IUCalcium:14mgIron:2mg
Are you planning to make this recipe?
It would be great if you could take a picture of your finished creation and share it on Instagram. Tag me # – I love seeing your ideas!
Frequently asked questions about egg noodles
What is the difference between egg noodles and pasta?
The real answer is: not so much! The pasta is prepared with a little olive oil, and the type of flour is quite different from the finished pasta. Finely ground flour, semolina and local flour all make a slight difference in taste. For egg noodles, use all-purpose flour or a mix of all-purpose flour with rice flour or tapioca flour. There is no recipe as romantic as this.
Are egg noodles gluten-free?
If you use a gluten-free flour without wheat, such as. B. from rice or tapioca flour, the noodles are gluten-free. Check the packaging of the flour. When you buy egg noodles in a store, pay attention to the packaging and the list of ingredients.
How to make homemade egg noodles from scratch
Make a dough from one egg, one cup of flour, a little salt and water. Knead it well and let it stand for 10-15 minutes. Roll out the dough with a flat roller, then fold the flat sheet over itself a few times, cut with a knife and fold out the flat noodles, or use a pasta machine or similar device to make round noodles.
How long do egg noodles need to dry?
Egg noodles are best when cooked fresh and kept a little moist, so they can be used for a few days. Let them dry for about 20 minutes so they don’t stick. To get dried egg noodles that look like store-bought noodles, leave them in a clean, dry area (indoors and in the oven) for a few days or use a dehydrator. But why?
Should egg noodles be left to dry?
Fresh homemade egg noodles are best left to dry before cooking or storing so they don’t stick together, which happens when you dust them with flour. The noodles should not dry out completely unless you want to make dry noodles. Egg noodles don’t stay good for long, even if they are dried out!
I really hope you enjoy this dish. If you do, I’d love to hear your comments, so come back and let me know how you liked it.
I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.
frequently asked questions
How to make egg noodles?
Are homemade egg noodles healthy?
This is because egg noodles are not very healthy and at the same time not very bad for your health. They are low in fiber, high in cholesterol, but also high in protein and B vitamins. Excessive consumption of egg noodles also leads to an increase in cholesterol levels, which is bad for the body.
What are Thai egg noodles made of?
Ba Mi Khai or yellow egg noodles are the egg noodles often found in Thai soups and broths, and also the type used to make kievs (egg noodle dumplings). The variety used to make dumplings is more often made with rice flour than with all-purpose flour, making the texture softer and smoother than that of all-purpose dumplings.
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