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Wednesday, February 24, 2010

Homemade Egg Noodles

A favorite growing up was Chicken noodle soup with homemade egg noodles. As a mom I make this for my family. My picky little eaters request it quite often.   I hope I have the measurements close for this. I have made it so often that I don't measure anything out.  I double the batch because it is such a popular meal at my home.

2 eggs
1 to 2 c. flour (or enough to make a stiff dough)
Dash of salt
Dash of Pepper (optional)

In a large bowl beat eggs, gradually add  the flour, pepper and salt. If you have a stand mixer use the dough hook.   Knead the dough a few minutes to get it nice and smooth.  You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 10 minutes. This is to relax the gluten in the dough, making it easier to roll out. (I am usually to impatient to let it rest.)

Divide the ball of dough into four smaller balls and rolling one ball at a time, one until it is as thin as you can roll it. The noodles will get thicker as they cook, so you want the dough to be rolled out really thin. Keep the rolled dough in as rectangular shape. Dust your rolling surface with small amounts of flour if necessary. Repeat the rolling procedure with each of the other three balls. Cut each rectangle into strips. Use your own judement on how wide and long you want them. You can use a sharp knife or pizza cutter to cut the noodles.  Once the noodles have been cut, spread them out to dry on a floured surface or racks or cook right away.

For the quick method:
This is the way my family likes it the most.  Form the dough into a log and use scissors to snipe small portions of the dough into the hot boiling broth.  The dough sinks to the bottom and when it raises to the top it is done. It takes just a few minutes for the noodles to cook.  Using this method you have very little mess to clean up and the noodles are more like dumplings.

Chicken Noodle soup:
2 (14 ounce) cans chicken broth
2 cups water
1 chicken bouillon cube (use more if you want a little more flavor)
3 carrots, chopped (or a couple handfuls of dehydrated carrots.)
3 stalks celery, chopped
1 medium onion, chopped
1 cup chopped cooked chicken breast meat
Egg Noodles

 Add the vegetables to the broth, when when the vegetables are soft drop in the egg noodles. When the noodles float to the top your soup is done.


  1. Your recipe sounds like a true classic, this is a tasty family favorite :)!

  2. It was a favorite growing up, now it is a favorite for my kids. I'm just glad I can find something they love.


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