How to make it

  • Break egg into small deep bowl.
  • Fill one half eggshell with water.
  • Add to egg & whisk together.
  • Start sifting flour into liquid.
  • Keep mixing with fork while sifting flour into bowl.
  • Continue until dough is kneading consistency (or begins to pull away from side of bowl).
  • Knead with hands for about 15 minutes, be sure it's not sticky, if it is then sift small amounts of flour into dough and on hands as needed until all stickiness is absorbed.
  • The dough should be smooth and pliable when kneading is complete.
  • Roll out on a floured surface into an oblong shape until fairly thin.
  • Dust dough's surface with fine coat of flour.
  • Cut into 1 1/2" wide strips with sharp knife.
  • The noodles can be cooked immediately or dried to use later.

Reviews & Comments 7

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  • Holly3 10 months ago
    My mother also made noodles. I passed them on to my daughter. However, I add the noodles to a chicken broth with pieces of chicken, with onion, carrot, celery and garlic. Than before eating add butter.
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  • lovingdoug 3 years ago
    i agree with you. This is wonderful Good for you. This is how you make a good egg noodle. Thank you for a great and easy recipe.
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  • furbabies3 6 years ago
    Hi, Hypatia...I think drying them allows more of the liquid that you will be cooking them in (i.e., chicken broth) to be absorbed than when you use them right after making them, but either way they are still very good. Happy Holidays, ya'll!
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  • hypatia 6 years ago
    My husband's favorite is homemade noodles with chicken. I've been talking about noodle recipes with friends and one says she doesn't dry her noodles at all, where my mother used to hang them over the backs of chairs and set the chairs over the furnace ducts. I asked my sister and she says we dry our nooldes because Mother did! Could saomeone please comment on the advantages/reasons for drying/not drying noodles
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  • nemo 6 years ago
    Thanks for this recipe, I have never made pasta myself, definitely want to do this! :)
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  • furbabies3 7 years ago
    Thanks for the tip about rolling up the noodle dough, then cutting them...I think that would make the process a lot quicker, especially if you are making them to cook right away. I am also going to try them without the water, as I think the egg flavor is what is so special about these noodles. When I have the time, I make these for my family and we all agree, there is nothing but nothing like fresh pasta!
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    " It was excellent "
    thepiggs ate it and said...
    I always loved to watch and help my grandmother making her noodles. She would pile a few cups of flour in the middle of the kitchen table, make a well and add the eggs to the center. She mixed them by hand, then rolled them out, cut, tossed them in flour and left them to dry in the flour that was left on the table.
    Those were the days!!!

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