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Step Up Your Next Noodle Dish


Post by community member:

Egg noodles, and not just any egg noodles, homemade egg noodles make any dish better. They’re a comfort food all their own.

Just like bread, I only knew homemade noodles growing up. It’s difficult for me to know that some people haven’t had the pleasure of eating homemade noodles.

I had family in town last week. My great-nephews (teenagers) didn’t know there was such a thing! Hunh! As I was introducing them to other new foods last week, I added in the homemade noodles to Chicken Noodle Soup. The oldest even took over the rolling process – it became a family production.

The recipe I use is the one Mom always used and comes from her 1947 Culinary Arts Institute Encyclopedic Cookbook (a wedding gift — she didn’t know how to cook when she was 17).

How to make Homemade Egg Noodles:

1 egg
1/4 teaspoon salt
2/3 cup flour (about)

Beat egg slightly.

Add salt and enough flour to make a stiff dough.

Knead well.

On a floured board, roll out paper-thin with a rolling pin.

After rolling, dust top with flour. This makes pulling the noodles apart after cutting simple.

Roll up like a jelly roll.

Slice across roll into strips.

Slice strips in half.

Pull noodles apart and cook by dropping into boiling salted water or broth; cook until done, about 10 minutes. I don’t cook first then drain like I would normally do with bought noodles — I put them right into whatever dish I’m making. I scrape all of the extra flour into the pot also, it thickens the broth a bit.

Many recipes, this one included, normally call for letting the kneaded dough sit for half an hour or so before rolling. I don’t do this — I don’t notice the difference of it sitting it or not.

Also, some call for them to be dried before cooking. While they can be dried to be used later, I like fresh best and skip the drying process.

By taking these extra steps out makes for a fast dish. Step up your next noodle dish by using Homemade Egg Noodles instead of the bagged variety from the grocery store — Chicken Noodle Soup, Turkey Noodle Soup, Beef or Chicken & Noodles.

Get the handy print page and save this to your recipe box here:
Homemade Egg Noodles.

Cindy blogs at Chippewa Creek ~ Our Life Simplified.

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Posted by on October 28, 2010 | Permalink  

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18 comments | RSS feed for comments of this post

  1. 10-28

    Cindy, I have been thinking about making noodles for several days now. I bet I haven’t made noodles 5 times in my life….don’t know why. Probably because Mom never did either. I have been looking for a recipe and found an old Betty Crocker one very similar to yours only larger and it used water.

    So, no water at all in yours?

    I am thinking beef and noodles since we just put a beef in the freezer and cold weather is almost here.

  2. 10-28

    Water in the dough? No, just egg, salt and flour. This recipe makes enough for a normal dish, but I usually double it…especially with the soups (I like extra!).

  3. 10-28

    This is also the recipe I tried putting through my extruder type of pasta machine. It didn’t work. I tried! I just continue to cut them by hand, takes just a minute with no extra cleanup ūüôā

  4. 10-28

    Yeah! I can do this! The recipe I tried was a little more complicated- this looks great!

  5. 10-28

    Instead of dropping in boiling water first; would it be ok to drop right into the boiling broth, soup, etc., to cook?

    Thanks for posting pics; helps greatly!
    I might just be able to pull this off

  6. 10-28

    Yes, Teresa, that’s what I do — drop them right into whatever I’m making. Usually when I’m making these, there is some sort of broth.

    I also scrape my board of all the flour I’ve used right along with the noodles — it adds a little thickener to the broth, easier cleanup, and no waste!

  7. 10-28

    I do believe we might just have to have some homemade chicken noodle soup for supper tonight! Thanks Cindy!

  8. 10-28

    Cindy, Mom made homemade noodles for her potpie. Oh, they were so good. Nothing tops off a good chicken, beef, or ham broth than homemade noodles. She would cut them wider than usual, usually in squares of triangles and drop them in the hot broth. She, too, used the extra flour to thicken the broth. To die for!!! I make the dough with egg, salt, and flour. Roll it out and cut with a pizza cutter. ZIP, ZIP, Zip and the noodles are cut. I like to let them dry out a bit before adding to the broth, but sometimes time doesn’t allow that and they are still great! Thanks for the post. I just might put a pot of broth on!

  9. 10-28

    I have been spending extra $$ on homemade noodles and squares at the produce market, which is closing for the season this week.

    Thanks to you, I hope I never buy another package again!

  10. 10-28

    Do you think this recipe would work well with whole wheat flour as well?

  11. 10-28

    My mom used to make homemade noodles all the time. I made spinach noodles by dehydrating fresh spinach then grinding it to a powder in my blender. Make the noodles and add some spinach powder, Voila spinach noodles. Great post.

  12. 10-28

    Thanks Cindy – win/win situation – that’s using your “noodle”! ūüôā

  13. 10-28


    These look delicious. I’m drooling all over the keyboard. My grandmother made all of her own noodles. They were delicious. She made her own pot pie noodles. Around here pot pie is like a chicken stew with square noodles cooked in the brooth. Very Pennsylvania Dutchy and very good. I’ve made my own noodles for soups and pot pie but they just aren’t the same as Grammy’s.

  14. 10-28

    Update- I can answer my own question! ūüėÄ

    This works great with whole wheat flour!

    So if you have any family members that are diabetic or just preferr whole grains to white flour, this is an excellent recipe!

    Om nom nom!

    Thanks for sharing this!

  15. 10-28

    Thanks for trying it and reporting back, Kelleh!!!

  16. 11-7

    I just made your noodles and it was so fun and easy and delicious. Thanks for posting. Are the pictures you posted more than one batch? Do you just double the batch for more noodles?

  17. 11-8

    Betsy…the pictures of the rolled out and rolled up noodles would be 1 recipe. I did double the recipe when I made it this time (I made a HUGE pot of Chicken Noodle Soup), but I divided the dough into 2 to roll and cut.

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