Home-made Egg Noodles

Home Made Egg Noodles

I have an affinity for old things – I was one of those strange children that was old by the age of five, and have only become older since. 🙂 My heart goes out to old animals, I love old recipes and methods, The smell of musty old archived papers or books sends me into a tizzy. If they only made perfume that smelled old and musty, I’d wear it, too.

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

So it seems natural that when, as a young woman, I rented a house with two room-mates, I became fast friends with the elderly woman, Maxine, who lived downstairs. For some reason, she taught me how to make home-made egg noodles as she’d been making them all her life. And I’ve been making them ever since. Maxine, thank you – and you are remembered every time I make these.

These are rustic egg noodles, and you’ll want to roll them quite thinly if you want something resembling commercial egg noodle – they remind me more of the premium, frozen noodles you can buy now – but taste better. Roll a little thicker and they are more like a rolled dumpling, “sinkers” as they are called. These are hardier and have a bit more “bite” than commercial, dried noodles, but are perfectly tender and absolutely delicious.

Home-made Egg Noodles

Home-made Egg Noodles

Some recipes use more egg, but I like this simple ratio. No equipment needed but a rolling pin, and in a pinch, use a bottle or can. They’re really very easy and don’t take too much time, although sometimes dough can require a “rest” of about 15 minutes or so if it seems tough at any point, so you’ll want to allow about 30 to 45 minutes. After you make them once or twice it goes quite a bit faster – if all goes well and my dough doesn’t tighten up and become difficult, I can knock these out in about 10 minutes.

When I priced these out, I found they cost about 19 to 22 cents. Amazing, isn’t it, the mark up on “convenience” foods? Of course, compared to a good quality frozen noodle, $3.00 to $5.00 a package, the mark up is immediately apparent.

It wouldn’t be practical for me to make every noodle we eat, but I always try to make these when we have a special dish, like my home-made Chicken (or Turkey) Soup or Chicken and Dumplings. Every now and then, if I think about it, I might make a side of noodles, sprinkled with poppy-seed, caraway or some herb or another.

Home-made Egg Noodles

Home-made Egg Noodles

Maxine's Home-made Egg Noodles

  • Servings: yield 8-10 oz
  • Difficulty: easy
  • Print

As Maxine showed me: Put hands together and scoop up flour, place on counter, sprinkle with a little salt, put a well in the middle. Add egg, then fill up both halves of the egg shell with water and add. Smoosh around with your finger from the center out until dough forms a ball. Roll out. See the Photo Gallery, below, for detailed photos, instructions and hints. It will scroll though the steps on it’s own so you can watch it as you work with the noodles!

  • 1 cup flour
  • 1/4 teaspoon salt
  • egg shell full of water (use both halves)

Mix, using finger, from center out, using well floured hands, until dough forms a ball. Do not knead or force flour in – depending on humidity and how dry the flour is, there may be a bit excess. Dough should not feel sticky, only slightly tacky. If time allows, cover with a kitchen towel for 15 minutes or so, and if any point, dough seems to be tough or hard to roll, cover with a clean towel and let rest for a few minutes.

Roll to desired size and thickness, keeping the dough moving freely on the counter, picking up and dusting flour under the dough as necessary.

Slice into desired lengths and sizes. May be used right away, but a short rest makes for a more tender noodle. “Nest” the dough and cover with a towel for 15 to 30 minutes or so. If desired, dust with flour and lay out flat, covered, for about four hours. If you wish to dry, hang over a clean dowel, chair back or broomstick, then gather and wrap tightly.

To cook, place in gently boiling water for 5 to 7 minutes. Noodles are done when they can easily be cut by a spoon against the side of the pan.

See the photo gallery at the bottom of the post for more detailed instructions, tips and troubleshooting during the process.


Clean up Hints:

  • Take a dry towel and collect all the flour into the garbage – I just pull the garbage over (some people use this for gravy or a roux – I tried it and got hard bits, so I don’t – if you make home made paste for your kids, it will work for that.)
  • Take your spatula or bench scraper if you have one and scrape what’s on your counter into the garbage.
  • Use COLD water, first, to clean up. Cold water works so much better than warm for this. Use your scraper if you need to loosen any hard bits or residue.
  • Rinse your rag and go over once more with warm water and soap. Sounds like a lot of steps, but it makes for a super easy cleanup.

 Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.

Nutrition per serving: (based on 4 servings)

Cal:  113, Tot Fat:  .31; Sat Fat: .05; Sod: .63; Carb: 24g; Fib: 1g; Prot: 5g

Put Your own Spin on It: 

You can make these with milk instead of water, and you can also double the egg for a richer noodle.  You can easily double the recipe, too.  I primarily use these for Chicken or Turkey Noodle Soup or make them thicker for chicken and dumplings.  I think they’re German in origin, although I could be wrong there – I believe you could use these in beef soup or cook in broth, then drain and heat through with a little butter.  Sprinkle with poppy seeds.  They’d be good with a white sauce or Al Fredo sauce, too.

My Pay Off:

In just a bit of time, I can make a quick noodle for my family and understand every ingredient in it! The cost over a commercial egg noodle is amazing! (Of course, a great couponer can often pick up the boxed commercial egg noodles for free, but I would compare these to the more expensive frozen varieties.)

Homemade Egg Noodles made March, 2012

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8 thoughts on “Home Made Egg Noodles

  1. Sharon Dalphond

    Hi! My grandma was German and made these a lot. So did my mom. I do too. Never used water, just an extra egg. Making these today for Chicken and dumplings. Look forward to trying it your way. Loved the great pics and instructions. Peace!

    • Hi Sharon and thanks for the comment! I’m curious how they compare to an all egg noodle. I hope you loved them. I never knew Maxine’s ancestry, but I highly suspect from the name she was of German origin.

  2. Lovely home made egg noodles. My mom got tired of buying them, especially the thinner ones, so she borrowed my hand crank pasta machine years ago. And never gave it back. 🙂

  3. bethanie

    Thanks for posting – I like the way you show what can go wrong and how to fix it. I tried noodles once and I couldn’t get them to roll out, but I didn’t know to let them rest! I threw them out!

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