Ingredients
Homemade Egg Noodles:
- 1 3/4 cups + 2 Tbs all-purpose flour about 225 g
- 3 eggs
- 1/3 cup milk
- 1 tsp salt
Garlic Butter Sauce:
- 1/4 cup butter salted
- 2 Tbs fresh garlic minced
- 4 Tbs green onion about 2-3 green onions
- 1 pint cherry or grape tomatoes
- 10-12 fresh basil leaves
- Salt/pepper to taste
- 1 tsp siracha or 1-2 pinches red chili flakes optional
Method
Homemade Egg Noodles:
- Place large pot of water on stove over high heat. While water is coming to a boil make the noodles.
- In a bowl, blend salt and flour together. Add eggs and milk. Mix until dough forms into a ball.
- Pour out onto flour-dusted surface and knead until smooth (2-3 minutes). Add additional flour if sticking to hands.
- Place in bowl and cover. Let rest for 5-10 minutes.
- Divide in two parts. Roll out to 1/4 to 1/8 inch thick and cut into 1/4 inch wide strips. Place on floured surface until ready to cook.
- Add salt to water if desired (1/2 to 1 tablespoon). Add raw noodles to boiling pot of water. Allow them to cook 3-5 minutes until they begin to float.
Garlic Butter Sauce:
- In a large skillet or pot, add butter, garlic and green onion. Sauté for 1-2 minutes. Add red chili flakes or siracha (optional).
- Add cooked, drained egg noodles and tomatoes. Toss to coat. Heat until tomatoes are just warmed.
- Sprinkle in fresh basil and salt and pepper to taste. Enjoy!
Nutrition
Notes
Fresh basil is best. Fresh basil puree would be good. Dry basil is not recommended but if that's what you choose to use, add into the garlic butter sauce to help release the flavor.