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homemade egg noodles

(1 rating)
kathiecc avatar
Recipe by
Kathie Carr
@kathiecc
North Liberty, IN

This is my grandma's noodle recipe posted here from her personal cookbook. She made these noodles for church dinners and for family. She often worked with church friends to make huge batches. Noodle making is an art. The dough does not "come together" like a pie crust dough. You have to "work it". Grandma used her hands. Don't work it too much or the noodles will be tough. Work quickly and roll them out very thin. Try it. The ingredients are inexpensive. Your results will improve with practice. And homemade noodles are SO GOOD!

►
(1 rating)
yield 8 serving(s)
prep time 3 Hr 35 Min
method No-Cook or Other

Ingredients For homemade egg noodles

  • 3 lg
    egg yolks
  • 1 lg
    whole fresh egg
  • 3 Tbsp
    cold water
  • 1/2-1 tsp
    salt
  • 2 c
    flour

How To Make homemade egg noodles

  • 1
    Beat together the egg yolks and whole egg. Beat in the water and salt.
  • 2
    Stir in the flour and work with your hands to help the dough come together. Grandma would "rub" the flour and eggs together to make a dough. I use a fork. The dough should be stiff. NOTE 1: Be sure to use FRESH eggs. If the dough is too dry, add 1 more egg yolk, but it should NOT need this. NOTE 2: Work the dough as little as possible to keep it tender. It helps to work very quickly while mixing and kneading the dough.
  • 3
    Divide the dough into 3 parts. Roll out each piece as thinly as possible on a 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 a cloth covered counter to partially dry for 1-2 hours, depending on humidity levels. Roll up the dough as you would for a jelly roll. Using a sharp knife, cut the dough 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.
  • 4
    When our church friends made big batches of noodles they laid long strips on dowel rods across the counters in the church kitchen. Once 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 be safely stored in the refrigerator for a week or frozen for use within 6 months.
  • 5
    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 leftover egg whites from making this pasta for homemade angel food cakes, pie meringues, or she added them to scrambled eggs. Nothing ever went to waste!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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