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Thick-cut homemade egg noodles not cooked in middle

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I made homemade egg noodles for the first time and rolled them out pretty roughly. I cut them into about 1.5 inch strips, about 1/4 inch wide (maybe more), and dropped them into boiling chicken soup.

The recipe for the egg noodles says they cook in just a few minutes because they're fresh, and the soup recipe says to add the raw noodles about 10 minutes before the soup is finished. I dropped the noodles in and let them boil in the soup for over the 10 minutes (probably more like 30). Now the noodles have a slightly raw, floury texture in the middle.

Is there anything I can do to save the noodles and have them cook through? Boil the soup longer? Does the problem lie in my probably bad hand kneading, or in my rough rollout of the dough?

Thanks for any help!

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  1. Did you use a pasta maker or just a rolling pin? Sounds to me like the noodles were too thick.

    Try flattening them more - spread them out and go over with a rolling pin. if they're already cut it might be difficult to mix the dough back together and re-roll. And I think that could make them a little tough.

    Also I'd say simmer at a higher heat - not a boil. Leave them in for at least 10 min, test them, and decide if they need more cooking. I doubt they will.

    1. < for over the 10 minutes (probably more like 30)>

      30 min? Did I read this wrong?

      That is a really long time, and you still couldn't get the noodle cooked through.

      <Does the problem lie in my probably bad hand kneading, or in my rough rollout of the dough? >

      I don't think it can be a kneading problem. I mean what can you possibly do anyway. The noodle may be too thick, but it may also be something wrong with execution of the recipe. Usually, fresh noodle take much shorter time to cook because the moisture is inside the noodle threads, so the water does not have to penetrate much into the noodle.

      Obviously you can try to cook the noodle longer to try cook the inside, but then I worry the outside (exterior) will get all overly cooked and mushy.

      1. It's too late to save them now -- just roll them thinner next time -- no more than 1/8" -- thinner if you can.

        2 Replies
        1. re: sunshine842

          Even egg noodles have protein strands. These strands turn to rubber bands at heat over 212 F. So by boiling the noodles the exterior turned into rubber bands not allowing the interior to be cooked through. You want to hard-simmer any pasta to cook it evenly from outside to inside.
          Toss the noodles and keep the heat down next time.

          1. re: Puffin3

            That's what I figured! Can't save them now. Thanks everyone for your replies!