Flat, Alsatian egg noodles are a speciality of Alsace cuisine in Eastern France. Traditionally tossed in butter or served with slow-cooked French stews. Even better, this recipe uses eight egg yolks - perfect if you're planning on making macarons or chocolate mousse so need plenty of egg whites.
How are Egg Noodles Different from Pasta?
The difference lies in the eggs. While standard pasta can be made just with semolina flour and water, egg noodles use whole eggs or egg yolks, giving them a silkier bite and deeper flavour. Alsatian egg noodles are French - but they feel Italian at heart.
In France, pasta is called pâtes (pronounced 'patt'). When it comes to French pasta, in our French supermarkets, you'll find packets of dried egg pasta from Alsace, 'Pâtes d'Alsace IGP'. They're called 'nids', which are nests, as they're dried in circular nest shapes but when cooked turn into regular noodles.
For much more on local specialities of Alsace,
see my food guide to Strasbourg.
Are Egg Noodles Better for You Than Pasta?
Egg noodles are slightly higher in protein and fat due to the egg yolks. If you're looking for a treat or a way to use up egg yolks, they're a delicious option. Especially if you love making raspberry macarons, financiers, meringues and light French chocolate mousse plus more delicious egg white recipes.
In fact, it's a delicious vicious circle, needing to keep egg whites aside for recipes - and 'having to' use up the yolks!
For much more, see all egg yolk recipes.
Alsace Cuisine - Fresh French Pasta
I first discovered the classic noodle recipe from the late Chef, Bernard Loiseau. His Alsatian Noodles (Nouilles à l'Alsacienne or pâtes d'Alsace) loosely called for 8-10 yolks or 5 whole eggs. I find that the more yolks, the silkier the dough.
The result is soft, elastic pasta that's easy to roll out - especially using a pasta machine, as the noodles should be as thin as possible.
How to Make Alsatian Egg Noodles
To make egg noodles, a pasta machine helps get the dough as thin as possible but isn't essential. Just roll out the dough, slice into ribbons and dust well with flour as they dry so they don't stick together.
See printable recipe below.
How to Serve Alsatian Egg Noodles
Normally these rich egg noodles are simply tossed in good butter, a little olive oil, freshly cracked pepper and fresh herbs. During the spring, excellent with lightly cooked fresh asparagus or peas. In France it's often served with slow-cooked stews such as Lapin Chasseur, a traditional French grandmother's rabbit dish.
Egg pasta noodles are also delicious served with the following traditional French stews as an alternative to a crusty baguette. Ideally, they're better with meaty casseroles:
- Coq au Vin - the traditional rooster or chicken in red wine casserole
- Corsican Veal Stew with Red Bell Peppers
- Boeuf Bourguignon
With Pasta Sauces
These noodles are also fabulous served with any of the following pasta sauces:
- goat's cheese and walnut
- creamy lemon pasta sauce
- nettle pesto for something a bit different
Throw Your Homemade Pasta Party!
When my girls were little, one of their favourite birthday parties in Paris was pasta making at home. Flour on the floor, flour in their hair, and big beaming faces watching tagliatelle noodles emerge like retro beaded curtains from the pasta machine. My job was just to ensure that everyone took turns to turn the handle.
They loved it so much, they're now making pasta themselves - with this exact recipe.
What Can I Make with the Leftover Egg Whites?
Used 8 egg yolks? Save the whites in a clean jar (they keep up to 5 days in the fridge or freeze them). Then whip up these treats:
- spiced pumpkin macarons;
- light chocolate mousse (without cream);
- Coconut macaroons (rochers coco)
- financiers;
- sesame or almond tuiles;
- lemon praline filled meringue snowballs
Fresh Alsatian Egg Noodles (Nouilles à l'Alsacienne)
Equipment
- pasta machine (ideal, although not entirely necessary)
Ingredients
- 500 g (18oz/ 4 cups) plain flour (type 45 or 00) + extra 50g/2oz for dusting
- 8 egg yolks (organic) or 5 whole eggs
- ½ teaspoon salt
- 3 tablespoon olive oil extra virgin
Instructions
- Ideally, using a food mixer, mix all the ingredients at low speed until well mixed. (If you make this by hand, make a large well in the flour, add the salt and crack the egg yolks (or whole eggs) and oil into it. Gradually mix in the flour with the hands until you have a non-sticky dough. If too sticky, add a bit more flour).Divide the pasta dough into 4, cover each with cling film and refrigerate for 30 minutes.
- Lightly flour the working surface. Taking each dough ball at a time, flatten each with the palm of your hand.Turning the dough horizontally, turn in each side to make the dough a neat rectangular shape. Press into the first and largest setting of the machine to flatten it out. Repeat each step a couple of times with each of the 4 balls until the dough runs through the pasta machine rollers more easily. Continue the process on setting 2, 3, 4, 5 and 6 until the pasta elongates into beautifully long sheets. Sprinkle with flour, then pass through each sheet through the noodle attachment. (If making by hand, flatten to 2mm using a rolling pin, sprinkle with flour, then roll the dough into a spiral and cut into thin strips using a sharp knife).
- Spread out the long noodles, coating them with the extra flour so that they don’t stick together and leave to dry for about an hour.
- Place a large pot of water to the boil with a couple of tablespoons of salt and plunge in the pasta. Stir immediately to prevent any noodles from initially sticking to each other. The noodles are ready as soon as they remount to the surface, after about 3-5 minutes (depending on thickness).
Notes
This recipe post was first published 4 November 2015 but is now completely updated.
David Scott Allen
I’m making a friend a Pennsylvania Dutch dinner that will require egg noodles. I am going to use your recipe… I can’t wait to try it! Of course, buying the noodles would be easy, but making them so much more fun! Thanks for the recipe!
Jill Colonna
You never cease to amaze me with your themed dinners, David! This sounds great fun, including making it all with the noodles!
David Scott Allen
If I photograph it (and it ends up on the blog) I will make sure I let people know the noodles are your recipe and I will link to it.
Jill Colonna
Thanks, David - and please do hit the stars. Cheers x
Mimi Rippee
Fascinating! I’ve never heard of these. My grandfather was from Alsace, my mother from Nancy. She always made spaetzle, but not noodles. Can’t wait to try them!
http://www.chefmimiblog.com
Jill Colonna
Ooh, we love spaetzle too, Mimi. The noodles are also sold around French supermarkets but the dried version. Can't wait for you to try them.
Judie C
Looks allot like my grandmothers recipe, except she used butter instead of oil
Jill Colonna
That's interesting, Judie. Hope you try this too!
Liz
Oh, how I love egg noodles! And yours are perfect! I get lazy and stop the rolling too soon.These look worth the effort of dusting off my pasta maker 🙂
Jill Colonna
I know what you mean about dusting off the pasta maker, Liz. I forget how easy it is to make them and it is SO worth it - nothing like even the fresh pasta from the supermarket!
Christina @ Christina's Cucina
That is a lot of eggs and what a wonderful pasta that would be! I have a Kitchenaid which makes making pasta incredibly easy, but I don't use it enough!
So glad you liked Dad's recipe. He's a bit nervous on the video, but maybe he'll loosen up if i make him do more of them! 🙂 Thanks for sharing, Jill!
Jill Colonna
I thought so too at first, Christina - especially compared with the Italian classic recipe. But yes, it is delicious and all the more reason why it's great to enjoy it simply. Your Dad rocks! Must make that anchovy sauce more often now: so easy and yet doesn't really taste of anchovies. Just the right quantity for that "je ne sais quoi".
Parisbreakfast
Can you add anchovies to this?
I think not...
Scottish/Italian Dad's recipe was delish.
Jill Colonna
And why not Carol? Have you tried it yet? They perhaps don't do it in Alsace but it was good - that's what counts. And as long as there are no Alsatian noodle police around ... unless you're undercover?