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» Make Homemade Egg Noodles

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As the weather gets cooler, soups and stews become a popular meal. There is nothing like coming in from the cold weather to the smell of chicken soup or a hearty beef stew. Nomatter what you decide to make, these noodles make a wonderful addition.

They are quite easyto make and add that little extra touch, and there is no reason to tell your family thatthey aren’t much trouble, let them think that you spent all day working just for them.

Homemade egg noodles

2c. all purpose flour
1 tsp. salt
1/4 cup milk
3 eggs beaten.

Sift flour and salt together, for thicker noodles add 1/2 teaspoon baking powder.

Add a bit of flour and knead until slightly elastic, then divide dough in to four pieces and let sit for about 20 minutes.

Roll dough on a floured surface to about 1/8 inch thick and using a sharp knife cut into very thin strips.

Place on a dry surface and allow to dry for 2 to 4 hours.

Using the stock of your choice, bring the liquid to boiling and drop the noodles in a few at a time,

they should cook for about 10 to 15 minutes.

Using this luscious recipe for noodles you can make this absolutely delicous chicken and noodle dish as well

  • 1 cup all-purpose flour
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon minced fresh parsley
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 teaspoon chicken bouillon granules
  • 1/4 cup egg substitute
  • 2 tablespoons fat-free milk
  • your Home made noodles
  • 1/2 cup chopped green pepper
  • 1 tablespoon snipped chives
  • 1 celery rib, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight.
  2. For noodles, combine flour and salt in a small bowl. Combine egg substitute and milk; stir into flour mixture. Mix until well blended. Shape into a ball; knead on a lightly floured surface for 4-5 minutes. Roll out into a paper-thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles; allow to dry for at least 1 hour.
  3. Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken; discard bones and set chicken aside. Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.


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