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Homemade Egg Noodles

noodles

Slurp-tastic egg noodles are easily (and inexpensively) made in your very own kitchen.  Human beings have been rolling out pasta dough and enjoying noodly goodness for centuries.  Michael Phelps, Olympic swimming wonderboy, eats two pounds of pasta every day.  Dried pasta is a multi-billion dollar industry in America and entire sections of cooking supply stores are devoted to manufacturing and cooking pasta.  Pasta has more accessories than Barbie!  But let’s keep it simple!  Homemade egg noodles are just a few eggs and a rolling pin away from being dinner!

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Here’s what you are going to need to make your very own egg noodles:

  • 2 1/2 cups all-purpose flour or semolina flour
  • 3 egg yolks and 1 egg, beaten
  • 1/2 cup milk or water
  • 1 or 2 teaspoons salt
  • bit of lemon zest and tablespoon of finely chopped fresh parsley or diced sundried tomatoes (optional)

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Mix the dry ingredients (flour, salt, and any add-ins you might have) and then add the eggs and milk/water. I use a fork. Not that you have to use a fork. Heck, you could use a wand from last year’s Halloween costume for all I know.

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Would you look at that color? This batch of dough achieved its gorgeous color from the egg yolks which our backyard chickens produced. I’m so delighted to be able to say that I have my own chickens. In my world, it’s the same thing as saying, “I have a Louis Vitton purse.” Except that my chickens are far more beautiful than an overpriced designer bag.

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Knead the dough until smooth (6 minutes or so) and then let it rest on a floured surface with your mixing bowl turned over it. Let it set for 10-15 minutes. This gives you time to do something constructive with your time like starting laundry, washing dishes, playing sudoku, or yodeling.

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Roll out the dough on a floured surface using a floured rolling pin. Try to get it as thin as you can but don’t stress over it. Noodles are a lesson in imperfection. Now grab a knife or a pizza cutter/wheel and cut the dough into strips. You decide the size. Have fun with it! Use tiny cookie cutters and have your kids help. Or borrow your friend’s kids like I do!

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Now, let the noodles dry a little while — like while you’re making the rest of the meal or cruising Facebook (not that I ever squander my time on social networking *insert sarcasm here*). Noodles may be dried for later use or frozen. They make for really lovely gifts. Stick them in a Mason jar (once dry), throw on a lid, tie a bow, and attach a little “made with love” tag for a terrific homemade gift. Voila!

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To cook: Bring a kettle of salted water to boil and then add the pasta. Stir to keep the noodles from sticking together or to the bottom of the kettle. Once the water begins to boil again, cook until pasta is al dente (firm but cooked).

  • Rosa - I love homemade pasta! What a delicious looking meal!

    Cheers,

    RosaReplyCancel

  • Simple Livin' gal - Thank you! I’ll be posting Swedish Meatballs w/ venison tomorrow. I had to show how to make the egg noodles first though! I might do my spin on chicken noodle soup, too — which also uses these noodles.ReplyCancel

  • Kristine - My DH loves, loves, loves Swedish Meatballs! I can’t wait to try this with the homemade noodles. Yum!ReplyCancel

  • Simple Livin' gal - Kristine: I’ll have to give you some ground venison next Monday at Knitting Circle so that you can make him a batch.ReplyCancel

  • Tia Julie - Lacy,
    You are totally amazing. Looking at these pictures makes me hungry but reading the text makes me smile and giggle. My nephew is a lucky man and of course you are a lucky woman to have him. Love and Hugs to both of you.ReplyCancel

  • Simple Livin' gal - Tia Julie: We think that you are totally amazing! I’m very lucky to have Joshua for a husband. Would you believe that after four years of marriage — he still thanks and compliments me on every meal? He’s a smart cookie because his praise continues to pay off with more cooking. 🙂ReplyCancel

  • Swedish Meatballs with Venison : Razor Family Farms - […] please… the meatball. Then, to make a creamy gravy to cover the meatballs and perhaps some homemade egg noodles — well, we certainly owe them a debt of gratitude. Yet again, simple honest food breezes into […]ReplyCancel

  • Margo - HI Lacy – I tried making this but it was super dry…I added some more liquid but not sure they will turn out

    Then I remembered that US cup measures are a different size to ours. D’you happen to know how much 2 1/2 cups of flour weighs?

    Thanks!
    MargoReplyCancel

  • Simple Livin' gal - Hi Margo!

    I found a metric conversion chart and calculated that 2 1/2 cups flour measures 310 grams. Goodness, I hope it works this time!

    Blessings!
    LacyReplyCancel

  • Dawn - I have made noodles before. They are really yummy; not sure why I don’t do it more often. Probably because of time, like why i don’t bake as much as I would like and why I don’t make peorgies as much as I would like and many other kitchen things I would like to do more of.ReplyCancel

  • Simple Livin' gal - Dawn: Homemade noodles are totally worth the effort! I hope you make them again soon.ReplyCancel

  • Leah - I love making homemade noodles! I use my mom and grandma’s method though, which is simply no measuring, just tossing stuff together and somehow just knowing when it’s the right amount of each ingredient. LOL I do believe I will write down your recipe though – it never hurts to have set measurements around! =)ReplyCancel

  • Simple Livin' gal - Leah — Some of the best dishes are never the same twice because of brilliant dump and pour chefs such as your grandma! By all means, continue the tradition! Teach your future children! I mean it.ReplyCancel

  • Margo - Thanks Lacy, I managed to resurrect about 1/2 the dough from batch 1 and they came out OK!

    In case you were losing sleep wondering a US cup is 240ml and an Aussie/UK one is 250………

    Go figure! :*)ReplyCancel

  • cristy - I have been looking for a good Homemade Noodle Recipe and it looks so simple to make, thank you I am trying it out today.ReplyCancel

  • Margo - Hey Lacy I solved the cup / metric dilemma – I bought a Pyrex measuring jug that has US cup measures AND metric on it

    Bring on more recipes I say LOLReplyCancel

  • Michelle - Just browsing around your site since there is SO much info on here! 🙂 And I had no idea that homemade noodles were so simple! I might have to try this sometime…thanks!ReplyCancel

  • Ashley - How long do these keep in the freezer? If you dry them what should you store them in and how long will they keep?ReplyCancel

  • Marcia Charles-Mo - I was looking for a recipe like my mom made on the farm. These look exactly like hers! I am going to try them this weekend with short ribs.ReplyCancel

  • Ladonna - December 12, 2012

    My daughter and I make noodles once or twice a year. Usually we make 36 eggs. A batch consist of about 6 to 8 eggs. Our recipe is eggs, half shell of milk, half shell vinegar for each batch. We use pasta cutter that’s fitted on large mixer. We cook chicken breast, remove from broth, add a couple drops of yellow food coloring,makes them more appitizing looking. Add Wyler Chicken Crystals, bring to boil, drop uncooked noodles into broth, add chicken that has been tore up. Cook until tender. Stir often. We dry noodles after they have been cut and freeze. My whole extended family loves these. Adding the Wyler was the best thing I ever did for noodles, a suggestion from my southern aunt.ReplyCancel

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