If you ever wondered How To Make Homemade Egg Noodles like the ones your mom or grandma made, you’ve come to the right place. Egg noodles are much easier to make than you might think, and they are the perfect addition to beef or chicken. They also make a satisfying and comforting side or meal.
I grew up eating homemade egg noodles. I loved to watch my mom roll out and cut the egg noodles and I was always going back for seconds when they were served. My mom never used a slow-cooker, but these days, I often use a slow-cooker when making them. My mom added them to a pot of chicken or beef and they made the perfect comforting meal on a chilly day.
Back in the day, cooks would make homemade egg noodles and hang them up to dry for a day or two before using them. I’ve found that step to not be necessary. A few hours is sufficient to ensure the noodles don’t stick together while cooking. Homemade egg noodles really are easy to make and they taste one hundred times better than store-bought.
If you’re intimidated by making homemade egg noodles don’t be. I’m here to show you just how easy it is to make them, and when you eat them you’ll be so glad you made them. I’ll even show you my favorite recipe that I use them in.
Homemade egg noodles are super easy to make. There’s no milk or leavening here. We’re not making drop dumplings here so we don’t need the noodles to rise and we don’t need milk. The noodles will automatically expand when they get dropped into hot broth.
WHAT ARE HOMEMADE EGG NOODLES MADE FROM?
Honestly, homemade egg noodles are cheap to make. Probably as cheap as a bag of store-bought. They have a rich flavor and take on even more flavor from the beef or chicken broth they are cooked in.
MIXING THE DOUGH
- Add flour and salt to a large mixing bowl and mix together.
- Make a well in the center and add the eggs and water.
- Mix until it forms a sticky round dough ball.
- Place the dough on a well-floured surface
ROLLING AND CUTTING
- Roll the dough on a well-floured surface to a thickness of 1/8 inch. Don’t be tempted to roll them thicker. They will puff up quite a bit when they are dropped in the hot broth. You can roll the dough in a rectangular shape if you want to be perfect, but as you see above, I rolled it into a more rounded shape. It works either way.
- Using a pizza cutter or sharp knife, (a pizza cutter works great), make a long vertical cutter down the center of the dough. Then make horizontal cuts about 1/4 inch wide and 4 to 5 inches long. It’s really up to you. If you want shorter noodles, cut the dough into thirds instead of halves and make shorter horizontal cuts.
- Separate the noodles, and lightly flour them. Leave them on a lightly floured surface or parchment paper while you cook your favorite meat, such as chicken or beef. This will take several hours, so if you want to free up your work surface, I suggest spreading them on parchment-lined cookie sheets. Just make sure they are not touching. The longer the noodles are left to dry, the better. They won’t be as prone to stick together when you cook them in the broth.
You might like my recipe for Slow Cooker Beef and Homemade Egg Noodles.