Homemade Noodles

Earlier this week while posting my menu, I mentioned that we would be having homemade noodles. I’m not sure I’ve told how I do this, so here’s an easy recipe.

Homemade Noodles

1 egg, beaten

1/2 t. salt

2 T. milk

1 cup flour

Combine egg, salt and milk; add enough flour to make a stiff dough.

Roll very thin on floured surface; let stand 20 minutes.

homemade noodlesRoll up loosely; slice 1/4″ wide and unroll, spread out and let dry for 2 hours.

homemade noodles

homemade noodles

Drop into boiling soup or boiling water and cook uncovered, about 10 minutes.

My mom made these when I was little, and I remember the fun I had unrolling the dough. It’s very easy to make from just a few things you have around the pantry, and I love the way you know there are no hydrogenated oils or preservatives in them. In addition, I like to add some whole wheat flour to make them healthier. They are yummy with chicken, or even as a side dish with pretty much any meal.

Hmmm … with the cooler weather approaching, how about chicken and noodles for dinner this week? I bet the whole family will approve.

 

19 thoughts on “Homemade Noodles

  1. You know, I just made a lovely batch of chicken stock and have been thinking about chicken noodle soup . . . I’ve never attempted my own noodles, though. What a great idea – thanks!

  2. When I did a homestay in Germany after my senior year in HS, my host mom made stroganoff with homemade noodles. It remains one of my culinary best memories to this day. I’m definitely trying this recipe!

  3. There’s something special about homemade noodles. They just have more body to them. The cost is very minimal, too. Make some soon. Your family will bless you.

  4. I haven’t made homemade noodles in a while because all the recipes I have make too many noodles–I just don’t have the place to dry them. I like that your recipe uses minimal ingredients. My mother used to make them hand-rolled like this, too. I have a pasta attachment to my Kitchenaid mixer, but I only pass the dough through a few times to keep it ‘rustic’ like these. There’s just something about those thicker noodles that puts store-bought to shame!

Thanks for taking the time to comment. I enjoy hearing your thoughts.