Homemade Egg Noodles – Recipe

Earlier in the week I roasted a chicken for dinner.

Feeling a bit creative I decided to make some homemade chicken noodle soup.

Growing up my mom always, always, always made homemade egg noodles for her soups.

I was up to the challenge in attempting to make my own noodles.
I have only made then once before and they were um.. not like I remembered them.

Patience cutting items is not always one of my strong points so some of the noodles are a bit bigger than others. I am fine with that and they still taste really good.
My mom however would always cut them so fine and uniform.

This batch was a complete success!

Simply add to soup and heat up!

Egg Noodles Recipe:

from Mom's recipes

Sift together into a bowl:

  • 1 cup sifter flour
  • ½ tsp. salt

Make a well in the center of the bowl of flour and add:

  • 1 egg, slightly beaten
  • 1 to 2 tbsp. water or milk

Dough should be stiff. Turn dough out onto a lightly floured surface. Shape into a ball and knead. Cover and let stand 5 minutes. Roll dough on lightly floured surface 1/8 inch thick. IF dough sticks, loosen from surface with knife or spatula; sprinkle flour underneath. Turn dough over and roll until paper thin. Allow dough to partially dry (about 1 hour). Cut dough into lengthwise strips, 2 ½ inches wide and stack on top of each other. Slice into short strips 1/16 to 1/8 inch wide. Separate noodles and allow to dry thoroughly. Noodles can be stored in a tightly covered container. About 1/3lb noodles.

When drying noodles, I placed them on a kitchen towel and covered with another towel. This is something that I recall my mom doing so it just seemed natural to me to also use this method.

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