Homemade Egg Noodles, the Old-Fashioned Way

Recipe by mary134e
READY IN: 35mins
SERVES: 2-24


  • 1
    egg, for every two people
  • water, 1/2 eggshell full for every two people
  • flour, enough until it feels right
  • 1
    pinch salt
  • broth, for boiling


  • Starting 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.
  • Sprinkle with the pinch of salt.
  • Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest.
  • Fold 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.".
  • Let the dough set for about 10 minutes. (at room temperature).
  • Roll 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].
  • If 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).
  • If 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.]
  • It 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.
  • Enjoy!