I learned to make these from a woman in Colorado who still cooks and heats her house with a wood stove. We love them in Turkey Noodle soup right after Thanksgiving or Chicken Noodle any old time. They're pretty good in any old broth. The challenge is knowing when "it feels right." If you've been cooking a long time, you'll get the knack pretty easily. If you're a novice, it might take a few disappointing tries before you get the right texture. Once you do, you'll never go back.
My Private Note
Units: US | Metric
- 1Starting with approximately 1/2 to 1 cup of flour per egg, make a mound of flour with a nest in the middle on a large pastry board or flat surface.
- 2Sprinkle with the pinch of salt.
- 3Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest.
- 4Fold the flour into the eggs and knead the dough, adding flour until you achieve a soft, elastic dough that holds together, but doesn't shine, until it "feels right.".
- 5Let the dough set for about 10 minutes. (at room temperature).
- 6Roll out in batches to 1/8 inch thick or less (It expands when it cooks) -- make sure there is still flour on the board or flat surface you are using to roll out your noodles -- and cut in strips, as narrow or wide as you prefer. (caution: more than 3/4 inch wide strips becomes like dumplings when you cook them) [if you have a pasta press, this last part is much easier, and less messy, but in some ways less of the traditional fun, too].
- 7If possible let the cut noodles dry for about 10 minutes before adding them to the boiling broth in which you are going to cook them (water works, too).
- 8If you are too eager, you can just throw them in the soup as you cut them, but they will expand into thicker, softer noodles, if you do. [my family loves them both ways, with frozen peas added after the last noodles go into the pot.]
- 9It only takes 3-5 minutes for fresh noodles to cook, unless you didn't roll them out thin enough. Then it might take 7-8.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Homemade Egg Noodles, the Old-Fashioned Way
Serving Size: 1 (2 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 35.7
- Calories from Fat 21
- Total Fat 2.3 g
- Saturated Fat 0.7 g
- Cholesterol 93.0 mg
- Sodium 113.0 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 3.1 g