Mom's Egg Noodles

★★★★★ 1 Review
Jenny_U avatar
By Jenny Unternahrer
from Wayland, IA

I remember mom making these when I was a kid. I was always fun to be the one who got to unroll the noodles.

serves 1
prep time 15 Min
cook time 5 Min


  • 1
  • 1 Tbsp
  • 2/3 c
  • salt

How To Make

  • 1
    Mix in bowl as best you can, grab some of the dough out and put on floured surface. Roll out into a rectangle until 1/8" to 1/4" or so thick. The thicker your dough, the thicker your noodles. Be sure to keep the noodles floured enough so when you roll them they don't stick to themselves. They'll just mash back together when you cut them.
  • 2
    Lightly dust the top with flour and roll up. Cut with sharp knife as wide as you like them. I do mine a little over 1/4" wide. Gently unroll, trying not to smash them. Add a little more flour and let them set for a bit.
  • 3
    To cook....add them and any flour you had out to your chicken and broth. The flour will help thicken the chicken and noodles. To can put them in a freezer bag now and use them later.

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