Homemade Egg Noodles

  • 2 cups flour
  • 1/4 teaspoon salt
  • 2 medium eggs
  • 1/4 cup water

In a large bowl combine the flour and salt. Make a hole in the flour, like the center of a volcano. Crack the eggs into the hole. Now use your hands to mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. I like to knead the dough a few minutes to get it nice and smooth. You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.

After the dough has rested, lay it on a pastry cloth or waxed paper. Using a rolling pin, or sturdy bottle or cup, roll the dough out thinner than pie crust. Fancy noodles are made from rolling the dough out until it is almost see-through, but I am not that dedicated. After getting the dough as thin as your patience and arm muscles suggest, let it rest again, to dry slightly, if you have the time. It is easiest to cut after resting the dough for about two hours, but I often cut it right away with a pizza cutter. Use your own best judgment in this regard. However you do it, make squares or rectangles about 1/2 inch wide. Remember they will swell up as they cook, so make them smaller than you think you should.

To cook the noodles, drop them in boiling broth or bouillon from cubes. If some meat is in with the broth, so much the better. Simmer for 20 to 30 minutes, or until the noodles are tender enough for eating. Drain and serve plain with a little margarine, or don’t bother draining and serve as a soup or stew. These are quite delicious and an excellent way to make a little bit of meat go a long, long way.

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Comments

  1. Christina says

    Is it possible to keep the noodles for a later date? You know, sort of keep on hand for awhile? Will they freeze?

  2. Doris says

    Ever since I remember my Mom and my Grandmother made homemade noodles and they dried them just like regular noodles. They would roll out the dough until its thin, then fold it and cut the dough into thin strips. After that they would let them dry on a lightly flouerd service and store them in a dry container, just like regular store-bought noodles. I don’t know about the shelf-life, they never lasted very long cause they were so good :).

  3. Michael says

    I can still remember my Grandmother making Egg Noodles! She would start early in the morning and go until she had enough of them. She would dry them out on this special rack she had then pack them into freezer bags and store in Freezer. As for the shelf life in Freezer they never lasted that long as well! She would have 40 to 60 packages all one shelf just for her Homemade Egg Noodles Yummmy!!

  4. Patti says

    I have made egg noodles for years and over the years I have changed my grandmothers recipe a bit. Instead of water, I now use chicken broth, using the less sodium kind. I did make them ahead and froze them only one time and they turned a grayish color. I don’t know if the chicken broth caused that or not and I have never frozen them since. They tasted good but they were not my usual yellowish noodles. I plan to try cooking them BEFORE freezing them and see if that makes a difference.

  5. Angela says

    I plan to make these for Thanksgiving. It will save money in our food budget. It should be much cheaper than buying them already made.

  6. Ahsirta says

    I have read your recipe and it is the basic recipe that my mother-in law taught me over 45 years ago. However, mine never tasted quite as good or were as yellow as hers….until… I found out her secret. I sit there while she made them and she Had to add the two ingredients she didn’t tell me about. One is 1/2 teaspoon baking powder sifted with the flour and the other was yellow food coloring. Her noodles were so palatable and tender while mine were good but just not as tender or as yellow. I tried using farm fresh eggs but even they weren’t as yellow. So if you want nice yellow noodles add some color. If you want them more tender add a little baking powder.

    • lynn says

      i believe you can just put them in a deep fryer and they should ride up you could put flour on them b4 if you wanted them crispy lolz just saying :P

  7. Sheri says

    I used some fresh duck eggs (our ducks are laying eggs like crazy now) and the noodles have such a rich beautiful yellow to them…I know it’s the duck eggs because anytime I use them everything is richer and VERY yellow.

  8. Vicky says

    can you use brown flour instead of white? i know the colour won’t be the same … also, i have duck eggs that i want to use, fried one to see what it tasted like and wasn’t fond of the taste. the yolk was a paler yellow that i was expecting. could there be something wrong with the eggs?

  9. sulphania says

    hi-
    my deep south louisiana italian mom raised us on this type of noodle. however, she never dried them, just popped them in a pot of chicken (stewing hen) and man! Good stuff.

    I’ve raised my kids on this recipe and it’s a truely delicious keeper! Thanks for having it!

  10. Chel says

    The trick to yellow, and dark colored yolks in eggs is kerotin. The more greens you feed your poultry, the darker and richer your yolks. (from experience).
    When we are pulling veggies out of the garden, we throw broccoli leaves and oversized zucchini (it was hiding) in the chicken yard. The hens love the treat, and you never feel like you are wasting the veggies. Especially when you cook those eggs and the yolks are almost orange, and very rich. My kids won’t eat store bought anymore, and really don’t prefer eggs if we eat out for breakfast.
    I hope to make a batch of these noodles, since I am always looking for new ways to use up these yummy eggs.

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