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Homemade Noodles

Homemade Noodles

Craig Smith, in memory of Elizabeth Larimer

Craig Smith, in memory of Elizabeth Larimer

Easy, homemade noodles for two.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
  2. Drop into hot chicken broth. Boil for 15 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

chellebelle
470

chellebelle

1/7/2007

These are soooo good! No comparison to packaged "egg noodles". The chewy texture can't be beat. A few hints: -I don't think the recipe will turn out without the addition of a little bit of liquid, I usually add 2 tablespoons of milk along with the lightly beaten egg. -The dough is very elastic, let it rest for 10-15 minutes before rolling it out and it will be easier to work with. -Roll dough out to a 12"x16" rectangle, let rest 20 minutes, dust with flour, roll it up loosely, slice through the roll with a sharp knife (I do thinner slices than 1/2 inch). -Spread cut noodles out on a flour dusted tea towel to dry for an hour or two before adding to broth.

Cindy Carnes
432

Cindy Carnes

12/30/2008

This is a nice beginning to a recipe I grew up with. My family is a homemade noodle family from at least 4 generations I am aware of. To make this recipe for a family of 4, I use 5 eggs, mix in enough flour to form a dough. Then I put the dough on a well floured counter, mix in enough flour to keep the dough from being sticky. I roll it out paper thin, in a circle. I cut the circle in half, put the right half on the left half, then cut it again. I then have a pie shaped piece of dough that is 4 layers thick, I roll it up jelly roll fashion, cut the noodles in thin strips. I shake the flour out of the little pinwheels, and place them on a cookie sheet. I set them aside to dry a little. (I never let them dry all the way, because generally they are made when I need them) Boil your broth, place a few noodles in the broth at a time, stir to keep them from sticking together. Pick the meat off the chickena, add at the very end. We serve this over mashed potatoes. This is a tradition that is almost religious in my family. Thank you for trying to put a recipe out here. It is not easy for people that have not seen the process. I am afraid it might be a dying tradition. We just spent a weekend with my nieces teaching them all to make noodles, the youngest was 6, she rolled and cut and did a fine job. Keep practicing if you have trouble, it is well worth the effort. There is really nothing wrong with this recipe. I never add any liquid to my noodles, I am 51 and have been making them s

POESROSE
305

POESROSE

11/4/2003

Few things are better than homemade noodles. In central Indiana they are an essential part of a holiday meal. Local cooks are judged by the quality of their noodles. The only problem I see with the recipe here is that there is not enough liquid. Try this: 3 egg yolks 1 egg beat until light 1 tsp. salt 3 tblsp. half and half (or milk) beat again 2 cups flour This is a perfect dough for noodles. If you need more liquid, add egg yolks or half and half until it is the desired consistency. Noodles are weather sensitive, so don't be afraid to add more liquid or flour if needed. Hope this helps.

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