Total Time
40mins
Prep 40 mins
Cook 0 mins

An old family recipe from St. John Lutheran Church member, Lillie Kauitzsch, Bartlett, Texas. A much better taste than store bought. I also remember my great-grandmother making noodles like this when I visited her in Oklahoma, many moons ago. Preparations time is an estimate.

Ingredients Nutrition

Directions

  1. Beat the egg yolks with the whole egg until very light.
  2. Beat in the salt and water.
  3. Stir in the flour and work with hands until blended.
  4. Divide dough into 2 parts.
  5. Roll out each part as thin as possible on a lightly floured board.
  6. Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
  7. Shake out strips and allow them to finish drying before using or storing them.
Most Helpful

Perfect! I have made this recipe several times and decided that I should let you know this is a classic!

5 5

these were easy and perfect. i was very proud of myself w/my first noodle making experience -because of your recipe :)-THANKS!!

5 5

This made great noodles. I didn't have to add any extra water, but I did use my food processor to mix the dough and only did a little bit of hand kneading to get it all together. And then I used my Kitchen Aid's pasta roller attachment to roll out the dough. (And my dogs liked that I made this recipe because they got to have the extra egg whites in their dogfood.) We humans had the noodles with chicken cordon blue. Thanks for a great recipe.