Best Homemade Egg Noodles Recipes

DELICIOUS HOMEMADE EGG NOODLES

Steps:

• Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
• With hands, thoroughly mix egg into flour.
• Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
• (Add only enough water to form dough into a ball.).
• Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 4 equal parts.
• Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
• Roll rectangle around rolling pin; slip out rolling pin.
• Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
• Shake out strips and place on towel to dry, about 2 hours.
• When dry, break dry strips into smaller pieces.
• Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
• Drain thoroughly.

GRANDMA'S HOMEMADE EGG NOODLES

Steps:

• Beat eggs in a bowl using an electric mixer until combined. Add 1 cup flour and salt; beat until combined. Mix in remaining flour using a dough hook attachment until dough pulls away from the side of the bowl.
• Place dough on a floured cloth or board; knead until smooth and elastic. Divide dough into 4 equal pieces.
• Roll out dough pieces using a pasta machine or by hand to desired thickness, adding flour to keep them from sticking as needed. If using a pasta machine, start rolling pasta at a #1 setting, roll again at a #2 setting, and again at a #3 setting.
• Lay pasta sheets out on paper towels and let dry for 2 to 3 hours.
• Cut dried pasta using a pasta machine to a fettucine-sized cut; let dry once more, about 1 hour.
• Bring a large pot of lightly salted water to a boil over high heat. Add noodles and continue to boil until tender yet firm to the bite, 5 to 7 minutes. Drain and serve as desired.

EASY HOMEMADE AMISH EGG NOODLES

Steps:

• 1. **Please note: Prep time does not include one hour rest for dough or drying time, if desired.
• 2. Place flour, salt, eggs, yolks and water in stand mixer fitted with a dough hook. If you choose, you can also do by hand. Mix on speed 2 until dough comes together, scraping sides and bottom of bowl often. After a few minutes, if it seems too dry or too wet, add water or flour a spoonful at a time, just until it comes together. You don't want a sticky dough.
• 3. When the dough forms a ball, continue to knead on speed 2 for 5 more minutes. (By hand, about 10 minutes, or until dough becomes smooth.) The dough should not be sticky. Remember, you may want it to dry out later. Wrap in Saran Wrap and place on counter at room temp. for 1 hour to rest. It should not stick to the Saran Wrap.
• 4. Flour counter top. Then remove dough from wrap and roll as close to 1/16" as possible. As you roll with each pass, turn and flip the dough to avoid sticking to the counter. Keep your work area lightly floured at all times. The thicker the dough, the chewier the noodles and the longer it will take them to cook. Ideally, you want to be able to start to see the shadow of your hand through the dough, but not so thin that you can't pick up the noodles. Thinner is better in this case.
• 5. Then, make sure your dough moves easily on the counter. With a pastry wheel or pizza cutter, cut to desired width. It doesn't matter what width, but they should all be uniform so that they cook evenly.
• 6. Transfer to cookie sheet(s) lined with waxed paper and a little loose flour and allow to dry for about an hour if using immediately. If you wish to freeze them, allow to dry for at least 2-3 hours, then place in a ziplock bag and freeze. When ready to use, drop into boiling water or boiling broth while noodles are still frozen. Do not defrost noodles first or they'll stick together.
• 7. Old country Amish women would spread these out on the table and let them dry overnight. To speed things up in today's world, I put a small 7" fan on my counter which worked beautifully in a short amount of time. Drying time varies depending on how thick or thin you rolled them.

HOMEMADE EGG NOODLES

Steps:

• Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
• 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.
• Add to broth such as chicken or turkey and cook until done.

HOMEMADE EGG NOODLES, THE OLD-FASHIONED WAY

Steps:

• 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!

BEST-EVER HOMEMADE EGG NOODLES

Steps:

• In a large bowl combine the flour with salt.
• Add in eggs, milk and soft butter; mix to combine, then knead until smooth (this should take you about 5-6 minutes).
• Cover with a clean tea towel and allow to rest for 10 minutes in the bowl.
• Flour your work surface.
• Place the dough on the surface.
• Using a lightly-floured rolling pin roll out to about 1/8-inch thickness or as thin as possible.
• Using a pizza cutter slice the dough into desired size strips (I do mine about 1/2-inch).
• Allow the strands to air-dry on the counter uncovered before cooking (this should take about 30 minutes or until no longer moist and sticky).
• If not using the noodles right away, toss with a small amount of flour and store covered in refrigerator until ready to use.
• The cooking time for fresh noodles takes much lesss time than dry.

EGG NOODLES AND GRAVY- HOMEMADE

Steps:

• 1. Day before, bake chicken for dinner, Saving dripping from the baking pan and all that is left of the chicken for the following recipe. Keep drippings and cut up meat. Place meat in refrigerator overnight with the drippings so you can scrape off the grease in the morning that gathers on the top.
• 2. Next day scrape off any fat and warm the drippings and meat pieces, and broth in a large soup pot over medium-low-Cook and let simmer . Make the noodles.
• 3. Noodles: Put flour and salt in a large bowl, add the 3 egg yolks and the 1 whole egg. Drizzle with the cold water. Stir with a spoon until blended then by hand until it can form a ball( you may need to drizzle a 1/4 cup more water)
• 4. Cut ball in quarters. Roll each piece on a flat floured surface. Flip and roll- keep adding flour to surface- you don't want a sticky dough. It needs to be dry and dusted with flour. When it is thin cut small noodles( about 5 or 6 inches long and 1/4 inch wide and about 1/8 inch thick.
• 5. When noodles are cut, add them to the simmering broth and chicken pieces. Turn heat to medium and drop noodles into broth mixture and cook for about 15 minutes. Remove one cup of the broth and mix with the flour, then pour the mixture back into the pot. Add the cream of chicken soup and chopped boiled eggs and maple syrup- to the pot. Let this mixture cook 5 to 10 minutes.If mixture is not thick enough for you take out a little of the sauce and thicken with a little more flour. Cook 5 minutes more. Serve immediately or pour into a crock pot on warm setting until ready to serve.

VEAL PARMESAN WITH VERMOUTH BUTTER SAUCE OVER HOMEMADE EGG NOODLES

Steps:

• Veal Parmesan: In one bowl beat eggs for eggwash. In another bowl sift flour, salt, and pepper. In a third bowl mix panko crumbs and Parmigiano-Reggiano. After cutlets have been flattened, dredge in flour, dip in eggwash, and coat with bread panko crumbs. Heat skillet to medium high, add olive oil, and cook veal until golden brown. About two minutes per side. Vermouth Butter Sauce: In a saucepan, bring vermouth and garlice to a boil and reduce by half. Reduce heat to low and begin adding butter, one pad at a time. Remove from heat and gently wisk, adding to heat as needed. But just enough to melt the butter. Too much heat and sauce will break. Once emulsified, add parsley for color. Egg Noodles: Sift dry ingedients into large mixing bowl. Add milk and eggs, then mix well. Separate into two balls. Roll out flat (about 1/4 inch thick), cover with plastic wrap and let sit for 20 minutes. Cut into strips, dust with flour and spread to let dry for about 2 hours or so. Once dry, boil in water until tender

HOMEMADE CHICKEN NOODLE SOUP WITH HAND-MADE EGG NOODLES

Steps:

• Wash your hands, remove any rings and get ready to get messy.
• Noodles: Break warmed eggs into a large bowl. Add 3/4 of the flour and mix with a wooden spoon until most of the flour is combined with the eggs. "Squish" dough through your fingers. Dough will probably be pretty sticky. Add a little more flour. Continue squishing through your fingers and kneading dough and adding small amounts of flour until dough is no longer sticky. You can add a little water if you get it too dry. The key here is to have the dough just to the point of not being sticky.
• Let dough rest 20-30 min (allows gluten to develop).
• Meanwhile, start broth and water boiling. Slice carrot, celery and onion and chop chicken. Add vegetables, chicken, garlic powder, onion powder and parsley to broth.
• Take rested dough and run through your pasta machine to desired thickness and cut into 1/4" wide noodles (if you don't have one, that's OK -- skip to the next step!). Cut noodles to desired length. Separate noodles and lay out to dry until veggies are tender.
• No pasta machine? Wipe down your counter and dry thoroughly. Dust a 1 foot circular area with all-purpose flour. Place rested dough on floured counter. Knead gently a few times. Re-flour counter and dough. Knead until pasta is smooth. Roll out with a rolling pin to 1/8" thick and cut into 1/4" thick strips with a sharp knife or pizza cutter(don't cut the counter). Cut to desired length. Separate noodles and lay out to dry until veggies are tender.
• When veggies are tender, add noodles and allow to boil 3-5 minutes until tender.
• Season with salt and pepper as desired.
• Portions can be frozen for later, if desired.
• ENJOY!

HOMEMADE EGG NOODLES

Steps:

• 1. In a large mixing bowl, stir together the flour and salt. Add the beaten eggs, milk and butter. Knead the dough until smooth (5 to 6 minutes).
• 2. Let dough rest in a covered bowl for 10 minutes. Sprinkle small amount of flour onto a flat surface, Roll dough out to 1/8 or 1/4 inch thickness using a floured rolling pin. Let air dry slightly. With scissors OR pizza wheel cutter, cut dough into desired lengths. Shake out strips and place on towel to finish drying, about 2 hours.
• 3. Cook noodles in a large pot of lightly salted, boiling water for 10 to 12 minutes or until Al Dente'.
• 4. NOTE: It may be necessary to lightly sprinkle small amount of flour directly onto dough surface while rolling out to keep it from sticking to rolling pin.

HOMEMADE EGG NOODLES

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a flour surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, In a large pot with boiling salted water cook until al dente. About 3-5 minutes.

HOMEMADE EGG NOODLES

Steps:

• Beat egg in a mixing bowl; add milk and salt, mix well.
• Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
• Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.
• Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.
• Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
• Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.

FIREMAN BOB'S HOMEMADE EGG NOODLES MY WAY...

Steps:

• Combine egg, salt, milk, and your choice of the " Flavor ingredient to the flour to make a stiff dough
• Roll the dough on floured surface by hand to 1/4" thickness, then let sit 20 min and roll again to 1/8" thickness and let rest for 5 minutes.
• Slice into 1/2" strips and spread out and dry at least 2 hours up to 24 hours.
• Add these Egg Noodles to your favorite pasta dishes or soups. Enjoy

MAMAS HOMEMADE EGG NOODLES

Steps:

• 1. On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.
• 2. I have my own recipe that was passed down from my Grandmother, to Mother. To make the dough, I mix 1 egg to each 1/2 cup of flour for breads, with about 2 tablespoons of whole milk to bind. The dough should be placed on a well floured white sheet. Roll out the dough to about 1/8 inch circle. Flour the top of the rolled dough, and cover with the other side of the sheet to dry. Depending on humidity, dry from 3 to 5 hours. Roll the dough from one side to the other like you would cookie dough. Using a sharp knife, from one side of the rolled dough, cut slices of about 1/4 inch each. Shake out coils of dough, and break into smaller pieces if desired. Then you will add the noodles to the boiling broth, bring to a boil, stirring continuously, reduce heat to simmer, cover and cook for about 30 to 40 minutes to absorb the broth and increase the size of the noodles. Stir occasionally to keep from sticking the the bottom of the pan. If you don't want to cook your noodles that day, place them in freezer bags and freeze up to 3 months. To use noodles with Chicken, you can boil a whole chicken, or if you are picky like me, just boneless, skinless chicken breasts. I add about 3 quarts of water in a stock pot, add the chicken, and boil till tender (about 1 1/2 hours). I remove the chicken and place on a plate to cool. Skim the particles off the top of the "broth", add 2 cans of low fat chicken broth, 1 stick of butter or margerine to the pot, and 2 tablespoons of powdered chicken boullion to the broth. After chicken is cooled (about 20 minutes), shred into pieces. Bring broth to a boil, add the noodles and stir continuously to keep from sticking to the bottom of the pan. Add the shredded chicken. After it comes to a boil, reduce heat to simmer, and cover. Simmer for 30 to 40 minutes. You have a main course meal.

HOMEMADE EGG NOODLES

Steps:

• 1. Beat the egg yolks and water together thoroughly. Stir in the salt and flour to make a very stiff yet workable dough.
• 2. Turn out onto a floured surface and knead more flour in until the dough is soft and elastic- not sticky. Let it rest for 10-15 minutes.
• 3. Divide the dough into four balls. Roll each one out making it as thin a layer as possible. Lay each on a separate cloth to dry.
• 4. when they are dry enough not to stick together, stack them on top of each other. Using a pizza cutter, cut them lengthwise into thin strips and then cut them across the width of the dough to form thin strips. About 1 1/2 to 2 inches long.
• 5. Allow noodles to dry completely before storing them in an airtight container.
• 6. TO SERVE HOMEMADE NOODLES: Bring 3 quarts of water to a boil. Add 1 1/2 Tbsp salt and 1/2 pound noodles. Stir frequently. After water returns to boil, cook for 8 to 10 minutes. Drain and serve alone with butter, with your favorite dish or gravy! YUMMMM

HOMEMADE CHICKEN SOUP WITH EGG NOODLES

Steps:

• Clean all vegetables, peel and put through the food processor. I grate all of the vegetables.
• Cut up the parsley and dill.
• Sauté the chicken and vegetable in the oil. Add all the remaining ingredient and let simmer for a few hours. Or put in crock pot and let cook the afternoon.
• Before you are ready to serve cook the egg noodles according to package directions.
• I add some noodles to the bottom of a soup bowl and ladle the soup over the noodles.
• This soup gets better the second and third day. It also freezes very well since you are not putting the noodles into the soup. I freeze it and take out as we need.

HOMEMADE EGG NOODLES BY GERALDINE

Steps:

• Beat egg, water and salt together.
• Add baking powder and 1/4 cup flour.
• Add more flour (enough to hold together) and turn on floured board.
• Knead a few times until smooth.
• Keep board and rolling pin well floured and roll dough thin.
• Let dough dry out (about 1 hr) then roll dough into a jelly roll & with a sharp knife cut dough into 1/8-1/4" slices.
• Carefully unroll dough and allow noodles to finish drying.
• Cook in 1 quart or more of boiling chicken or beef broth, cook 25 minutes or until tender.
• Noodles can be frozen for future use.

HOMEMADE EGG NOODLES

Steps:

• On a large, clean work surface, mound flour; make a well in the center and add egg yolks, eggs, 2 tablespoons water and salt.
• Use a fork to beat eggs in the well; gradually incorporate flour.
• Once flour is incorporated, form a round ball and begin kneading the dough; discard any dried bits.
• Lightly flour work surface and knead dough until smooth and elastic; form a flat rectangle, wrap tightly with plastic wrap, refrigerate 20 minutes to 6 hours, to rest.
• Unwrap dough and flatten to about 1/2 inch thick.
• Set the rollers of a hand cranked or electric pasta machine to it's widest opening; run dough through, fold dough lengthwise and repeat.
• Do this 4 or 5 times until dough is smooth and elastic; cut dough in half.
• Set pasta machine to next smaller setting and roll one piece of dough through once (keep other piece covered by a clean kitchen towel); decrease setting and roll through again, repeating until it has run through on the lowest setting.
• Repeat with other piece of dough.
• Cut dough into 7 inch long pieces; roll up each piece and cut into 1/2 inch wide strips.
• Boil noodles in a large pot of salted water for 2 minutes; drain and serve.

HOMEMADE EGG NOODLES

Steps:

• In a medium bowl, mix the flour and salt together.
• In a small bowl, whisk the eggs, oil and water together. Form a depression in the flour mixture and add the egg mixture. Mix well.
• Turn the dough onto a floured board. Knead for 8-10 minutes or until dough is smooth and elastic.
• Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece to 1/16 to 1/8" thick. Cover the dough with a cloth and let rest 20 minutes.
• Using a sharp knife, slice the dough into strips 3/8" wide. Drop the noodles one at a time into the simmering soup. Cook until tender.

HOMEMADE EGG NOODLES

Steps:

• NOTE: Work dough as little as possible to keep it tender. It helps to work very quickly when mixing and kneading dough. Beat together egg yolks and whole egg. Beat in water and salt. Stir in flour and work with hands to help dough come together. Grandma would "rub" flour and eggs together to make a dough. I use a fork. Dough should be stiff. (Be sure to use FRESH eggs. If dough is too dry add 1 more egg yolk, but it should NOT need this.)
• Divide dough in 3 parts. Roll out each piece as thinly as possible on lightly floured board. Make large rectangles of dough maybe 12 by 18 inches, depending on the size of your work space. Place on paper or cloth covered counter to partially dry for 1-2 hours depending on humidity levels. Then roll up dough as for jelly roll. With sharp knife, cut into strips of desired widths, 1/8 inch for fine noodles to 1/2 inch for broad noodles. Shake out the strips and allow to dry completely before using or storing.
• When our church friends made big batches of noodles they laid long strips on dowel rods across the counters in the church kitchen. When almost dry they took them off and cut them into noodle sized pieces and laid them on brown paper covered tables to finish drying completely. Very dry noodles can safely be stored in the refrigerator for a week. Or they can be frozen for use within 6 months.
• To use cook these noodles the same as you would store bought noodles but remember they cook faster so test them for doneness earlier. Grandma used the egg whites for home made angel food cakes, pie meringue, or she added them to scrambled eggs. Nothing ever went to waste.