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Homemade Egg Noodles

Homemade Egg Noodles

Beverly Myers

Beverly Myers

I learned to cook many things from my grandmother. One of the family favorites was noodles, however Grandma taught by handfuls and pinches of this and that. I since have tried to convert to US measurements. My grandmother would be 102 if still living.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
  2. Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
  3. Add to broth such as chicken or turkey and cook until done.
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Reviews

JORDANBENE
215

JORDANBENE

11/19/2004

In my home section of Indiana, homemade egg noodles are about as common as fresh-baked bread! Noodle dinners are popular community events and there is some small amount of competition as to who's are best. The recipe passed down to me through at least 4 generations can be found in "Betty Crocker's Cookbook". My family has slightly altered that recipe by using half-and-half in place of water, which creates a richer-tasting noodle. If the dough is dry and crumbly before rolling, adding egg yolks or more half-and-half will easily fix the problem. We often fix them with beef or chicken for a family dinner, and Thanksgiving without noodles in turkey broth would be unthinkable! Also, if you are a real Hoosier, you eat your noodles on top of mashed potatoes!

mmmdessert
132

mmmdessert

7/18/2003

This was the first time I ever made homemade noodles, and I had so much fun! Instead of mixing the ingredients by hand, I used a food processor. I processed the flour, salt, and egg yolks (omitted the baking powder) until mixture formed fine crumbs. Then with the processor running, I slowly added about 1/3 cup of water through the feed tube just until the dough forms a ball. (Without the water, the dough was too dry and would not form into a ball.) I let the dough ball rest for 10 minutes before dividing it into quarters and proceeding with recipe. After rolling, I let the four sheets of 12" square dough rest uncovered for 20 minutes. Then I loosely rolled up dough jelly-roll style and cut into 1/4" wide strips. Lastly, I let the strips dry on cooling racks for a couple of hours. The noodles are then cooked in canned chicken broth for about 2 to 3 minutes with baby bok choy, Vietnamese beef balls and sliced fish cakes. What a delicious meal!

WIFEAGE
91

WIFEAGE

2/9/2004

Like the other reviewers, I also had to add 1/4 cup water to this recipe to get the dough to bind. I used my bread machine to mix the dough. Put the ingredients in the machine, selected "dough" setting, and let the machine mix it for 10 minutes, then removed the dough. It was perfect and easy to roll out. Noodles turned out delicious in our chicken soup!

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