Best Homemade Noodles Recipes

HOMEMADE NOODLES

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES

Steps:

• Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
• Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
• Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
• Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

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.

HOMEMADE NOODLES

Steps:

• Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
• Drop into hot chicken broth. Boil for 15 minutes.

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.

CHICKEN WITH HOMEMADE NOODLES

Steps:

• Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour., Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. , Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.,

GRANDMA'S HOMEMADE CHICKEN NOODLES

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

MOM'S EASY CHICKEN & HOMEMADE NOODLES

Steps:

• In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
• While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
• When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
• Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
• When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
• Add the chicken broth to the stock pot & bring broth & water to a boil.
• Add noodles & whatever flour is with them to the boiling pot.
• Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
• Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
• Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

EASY HOMEMADE NOODLES

Steps:

• 1. Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
• 2. The dough is very elastic, let it rest for 10-15 minutes before rolling it out and it will be easier to work with. -Roll dough out to a 12"x16" rectangle, let rest 20 minutes, dust with flour, roll it up loosely, slice through the roll with a sharp knife (I do thinner slices than 1/2 inch). -Spread cut noodles out on a flour dusted tea towel to dry for an hour or two before adding to broth.
• 3. Drop into hot chicken broth. Boil for 15 minutes.
• My Note: I usually add 2 tablespoons of milk along with the lightly beaten egg.
• I grew up with. My family is a homemade noodle family from at least 4 generations I am aware of. To make this recipe for a family of 4, I use 5 eggs, mix in enough flour to form a dough. Then I put the dough on a well floured counter, mix in enough flour to keep the dough from being sticky. I roll it out paper thin, in a circle. I cut the circle in half, put the right half on the left half, then cut it again. I then have a pie shaped piece of dough that is 4 layers thick, I roll it up jelly roll fashion, cut the noodles in thin strips. I shake the flour out of the little pinwheels, and place them on a cookie sheet. I set them aside to dry a little. (I never let them dry all the way, because generally they are made when I need them) Boil your broth, place a few noodles in the broth at a time, stir to keep them from sticking together. Pick the meat off the chickena, add at the very end. We serve this over mashed potatoes. This is a tradition that is almost religious in my family. Thank you for trying to put a recipe out here. It is not easy for people that have not seen the process. I am afraid it might be a dying tradition. We just spent a weekend with my nieces teaching them all to make noodles, the youngest was 6, she rolled and cut and did a fine job. Keep practicing if you have trouble, it is well worth the effort. There is really nothing wrong with this recipe. I never add any liquid to my noodles, I am 81 and have been making them. At home or my mom home town local cooks are judged by the quality of their noodles. The only problem I see with my recipe here is that there is not enough liquid. Try this: 3 egg yolks 1 egg beat until light 1 teaspoons salt 3 tblsp. half and half (or milk) beat again 2 cups flour This is a perfect dough for noodles. If you need more liquid, add egg yolks or half and half until it is the desired consistency. Noodles are weather sensitive, so don't be afraid to add more liquid or flour if needed. Hope this helps. Some time one thing I do differently is add a few drops of yellow food coloring to the beaten egg for a little more yellow color and then after they are dried I use a pizza cutter to cut the noodles - I think it is much easier than a knife! Will that it, now it is my nap time.

CHICKEN SOUP AND HOMEMADE NOODLES

Steps:

• In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
• Now is a good time to mix the noodles.
• Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
• Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
• Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
• If you are making your own noodles:.
• While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
• Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.
• Enjoy!

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.

OLD-FASHIONED HOMEMADE NOODLES

Steps:

• Measure flour into bowl and make a "well" in the flour.
• Drop the remaining ingredients into that "well."
• Work dough until it is stiff.
• Roll very thin.
• Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer.
• Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth.
• Add noodles and bring back to full boil. Lower heat to low-medium and cover pan.
• Cook covered for 18 - 20 minutes.

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 NOODLES

Steps:

• Beat the egg yolks with the whole egg until very light.
• Beat in the salt and water.
• Stir in the flour and work with hands until blended.
• Divide dough into 2 parts.
• Roll out each part as thin as possible on a lightly floured board.
• 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.
• Shake out strips and allow them to finish drying before using or storing them.

GRANDMAS HOMEMADE NOODLES (BY LINDA)

Steps:

• 1. Mix eggs flour and water in small bowl.
• 2. Pour out on floured surface knead about 5 minutes. Cover let rest 10 minutes.
• 3. Cut into 3 sections roll out first section thin spinkle flour on and roll up.
• 4. Cut into thin strips shake loose and layout on a floured surface. Repeat with other two sections.
• 5. When dry add to boiling water or to simmering soups
• 6. When doing low fat noodles do everything the same.

GRANNY'S HOMEMADE NOODLES

Steps:

• Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
• Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.

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!

POLISH KLUSKI - FRESH HOMEMADE NOODLES

Steps:

• 1. In a big mixing bowl, mix together all ingredients with your hands.
• 2. Mix until hard (yet pliable) dough forms. If gets really wet, add little bits of flour to keep it workable. (10-15 minutes). Dough will not be very smooth at this point.... work it out until it is smooth.
• 3. Separate dough into two round balls. Turn out onto floured surface and let them rest for 5 minutes.
• 4. Working with one of the dough balls, roll it out on a floured surface (don't forget to flour your rolling pin). Roll it until thin but firm enough for you to pick up the whole sheet (roll for about 15 minutes until about 1/8 in. thick).
• 5. Set first sheet aside and roll out the second dough ball.
• 6. Set the sheets somewhere so they can "dry". You don't need to hang them like you sometimes see in pictures or movies. You can leave one on the rolling board and one on the table or clean countertop... Let them rest and dry for about 15 minutes.
• 7. Time to cut the noodles! Cut dough into strips about 3-4 in. wide. Then, stack those strips, and working from the shorter end, and using a SHARP knife, cut your noodles into small strips.
• 8. Put cut noodles into lightly-floured bowl. Get your water boiling. When ready, boil noodles until they rise to the top. (This will be quicker than when you boil the packaged noodles from a box).
• 9. Enjoy fresh noodles with anything... here we gobbled them up with a tiny bit of butter, tiny bit of sugar, fresh crumbled farm cheese and berry jam...
• 10. ... and with orange marmalade...!

HOMEMADE LASAGNA NOODLES

Steps:

• Place '00' or all-purpose flour into the bowl of an electric mixer fitted with the dough hook attachment. In a large bowl, mix together yolks, milk, salt, and 1 tablespoon olive oil. With the mixer on low, slowly add egg mixture to flour; mix until well combined. Increase mixer speed to medium and knead until dough pulls away from the sides of the bowl and is smooth and elastic, about 15 minutes.
• Transfer dough to work surface and knead in remaining tablespoon oil. Cover dough with a damp kitchen towel and let rest at room temperature for 2 hours before rolling or store in an airtight container, refrigerated, up to 1 day.
• Dust work surface lightly with semolina flour.
• Divide pasta dough into 5 pieces and flatten each piece with the palm of your hand. Roll each piece of dough through a pasta machine, working from the largest setting to the smallest setting, and passing the dough through each setting twice. Using a sharp knife, cut pasta sheets into 13-inch-long pieces. Lay pasta sheets on prepared work surface, covered with a damp kitchen towel as you work.
• Bring a large pot of salted water to a boil. Meanwhile, prepare and ice-water bath. Generously salt ice-water bath and set aside. Add pasta to boiling water and cook for 2 minutes. Drain, and immediately transfer to ice-water bath. Line a baking sheet with kitchen towels and transfer dough to baking sheet, layering kitchen towels between cooked pasta.

LAPSHA - HOMEMADE RUSSIAN NOODLES

Steps:

• To a large saucepan, add water and bring to boil.
• Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm.
• In a large mixing bowl, add salt, eggs and beat well.
• Gradually add water/butter mixture to eggs and whisk well to blend.
• Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition.
• Place dough on a lightly floured surface and knead for about 10 minutes.
• Cut dough into pieces to form dough balls the size of a medium orange.
• Cover dough balls with a damp cloth while rolling out dough.
• Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible.
• Preheat oven to 300°F.
• Place dough circles on a large round pizza cooking sheet.
• Dry each dough circle in the preheated oven until dry to the touch, about 20 minutes, BUT DO NOT BROWN.
• Fold each dried dough circles individually into a fold that is about 1 1/2 inches wide.
• Cover folded dough with a cloth until all circles are dried and folded.
• On a cutting board, using a very sharp knife, cut off very thin slices, cutting on a slight angle and cutting across the 1 1/2 inch fold.
• Spread cut strands on cookie sheets and dry in a preheated 350 F oven for about 20 minutes, or until nice and crisp,stirring the strands at least twice during the drying process.
• Cool completely and store in noodles in glass jars with a tight fitting lid.
• Use in soups or make a Lapshevnik.