Homemade Egg Noodles

Recipe Rating:
 1 Rating
Serves: 6 to 8
Prep Time:
Cook Time:


2 1/4 to 2 c all purpose flour
1/3 c water
2 eggs
1 additional egg yolk raw
1 Tbsp olive or vegetable oil
1 tsp salt

The Cook

Gary Hancq Recipe
Well Seasoned
Port Byron, IL (pop. 1,647)
Member Since Jan 2010
Gary's notes for this recipe:
There are many recipes on the site that include noodles. Whether they be stews, stroganoff or creamed chicken dishes, or chicken noodle soup.

Nothing compares to homemade Egg Noodles. These will make that next dish of yours special.

One of my favorites is Beef Tips and Noodles with a rich brown gravy and coarsely chopped Portabella Mushrooms or your mushrooms of choice. I also make this with a rich Tomato Gravy at times. I prefer to use Rib Eyes cubed for this dish.
Make it Your Way...

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In large bowl mix 1 cup flour with remaining ingredients. Beat 2 or 3 minutes, scraping side of bowl.
With wooden spoon mix in additional flour to make a soft dough. (I use my large cast aluminum fork)
Turn dough onto lightly floured surface and knead dough until smooth and elastic, about 8 to 10 minutes. Cover dough and let it rest for 30 to 40 minutes.
On floured surface and floured rolling pin roll half of dough into a 14" to 16" rectangle. Then fold in half crosswise the long length. Then fold the same again. You should have a 14" by 5 " rectangle of dough 4 layers thick.
with sharp knife or pizza cutter, cut noodles in 1/8" wide strips for narrow noodles, 1/4" wide strips for medium, or 1/2" wide strips for wide noodles.
Unfold noodles and lay on clean dish towl or hang on rod or dowel. Let strips dry for at least 2 hours before boiling them. I use Chicken or Beef Broth to boil them. You can cut or break noodles into shorter lengths. Boil until noodles are tender but firm to the teeth.
After cooking, these do well in the fridge for a few days or they freeze well.
Brings your meat and poultry dishes to a new level.

About this Recipe


1-5 of 6 comments

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user LuAnne Smith ladybuglu - Feb 28, 2010
This is exactly how my Mom & her twin, my Aunt used to make egg noodles....the only difference is that they made a mound of flour on the wooden butcher block and put the eggs,water oil & salt into a well made in the middle of that mound and mixed it right on the block....sure brings back memories, thank you for the recipe and the memories.
user Erin Drullinger erind82 - Feb 16, 2011
Thanks for the great recipe. This is my first time making home-made noodles and I think this is the easiest recipe I've seen so far! I would love to have some of your other recipes using the noodles, such as beef and noodles or chicken and noodles. Thanks again for this recipe!!
user Helene Mulvihill WeBakeinTX - Feb 17, 2011
Helene Mulvihill [WeBakeinTX] has shared this recipe with discussion group:
user Deborah Hammond THEHAPPYCOOK - Mar 12, 2011
This is how my grandma and I have always made them also. Thanks for sharing. I would like some of your other recipes using these. I've only used them with chicken and always like a change..Thanks again xx
user Gary Hancq SidEFied - Mar 27, 2011
Luanne, Erin, Helene and Deborah, I appologize for not responding sooner. See my "Beef Tips and Noodles" recipe. It's a Winner. Add a little Sour Cream and you have a very good Beef Stroganoff. I also use the noodles in my Tuna Casseroles and various soups. Happy Cooking, Gary

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