Friday, May 4, 2012

Egg Noodle Recipe

These are the noodles my momma would make when she made home-made chicken noodle soup. It's a family favorite!!


2 servings: 1 egg and 3/4 c. + 2 T. flour
4 servings:    2-3 eggs and 1¾ c. flour
5-6 servings: 4 eggs and 2¾ c. flour
7-8 servings: 5 eggs and 3¾ c. flour

Put flour in a bowl make a hole in the center and break eggs into the hole.  Beat the eggs, gradually into the flour.  When it becomes thick, use both hands.  Push, pull, and squeeze the mixture into a solid ball.  If it is sticky, sprinkle more flour and kneed it in.  Cover the dough and let it rest.  Clean the working surface and wash your hands.  Kneed the dough 8-10 minutes. It should be smooth.  Divide the dough into small pieces.  Sprinkle flour on the table. Roll the dough thin put into desired shapes.  When noodles are cut place them on a large dishtowel to dry or can be cooked immediately.  Dry noodles can be stored in the freezer indefinitely.                                                                   Serves  _?_,  25 min-prep,   12  min-cook    


  1. my grandmother when I was VERY LITTLE use to make these. She'd put a hep of flour on the old kitchen table making a well. Carefully cracking and egg filling each half of the shell with water. bringing the flour in to mix it all... I still do it sometimes that way... I am now 63 yrs. that was 55 yrs + ago... :)

  2. Brenda!
    Thank you for sharing! I can just imagine your grandmother working at her table with you!
    My momma used to hang the noodles on the metal railing between the dining room and kitchen to dry a little while she finished rolling out the rest!
    God Bless