Saturday, October 13, 2007

Egg Noodle Recipe

Oc-Tute-ber tutorial #6 for:
Egg Noodles

When the weather turns chilly and you want some warm, stick-to-your-ribs food, noodles really fit the bill. My family always did turkey and noodles at Thanksgiving and Christmas but at our house we do noodles cooked in veggie broth served over mashed potatoes. Maybe you buy those over-processed packaged noodles. Or maybe you live near an Amish community and shell out WAY too much money to those nice ladies in the bonnets. I'm here to tell you, you can make and stash away your own noodles for less than $1 a bag! This is my mom's recipe, with tips and tricks direct from her.

What you'll need:
2-3 eggs
2 cups flour
1 teaspoon baking powder (optional)

Put your flour in a large bowl. You can add the baking powder if you'd like, mom says it makes them more tender. Add one egg at a time until it holds together enough to roll out.

Air on the side of too sticky rather than too dry. Once you've added the third egg, if it's still dry add a tablespoon of water at a time until it holds together. Too dry and the noodles with be hard to roll out and they'll be tough.

Flour your hands, take about 1/3 of the dough and move it to a floured surface. Roll it out as thin as humanly possibly. My mom is a much better noodle roller than I am but she's had more practice too. The thinner they are, the less doughy they'll be, they'll puff up more and be oh so tender!

Now cut you noodles. Mom does this differently than I do. I just pizza-cutter then into long strips which tend to be uneven but they'll taste the same. Mom cuts the rolled out dough into strips about 3 inches wide, stacks those strips and then cuts them VERY thin across the narrow part of the stack, making shorter, skinnier noodles. These dry faster and also are easier to package into bags to save for later.

Once your noodles are cut, you can drop them into boiling water or broth and eat them right away. Or you can dry them and save them for later. Just lay them out in a single layer on newspaper or tea towels and let them dry completely before bagging them. Noodle-making day was a big event before the holidays. We'd get out all the card tables, top them with newspaper and spread out batch after batch so we'd have enough for the big noodle season to come.

Noodles (thinly cut) should completely dry overnight. If you're a little leery about storing egg noodles just in a bag in the cupboard, you can also store them in the freezer after drying.


  1. Jenna, you are the first person I know of whose family makes egg noodles for the holidays besides mine. Perhaps there's another group of folks that does (is there, do you know?) but my dad and I have always been alone in our noodle preparation. Your recipe is nearly identical to ours, too!

  2. Jenna, If I didn't make egg noodles for the holidays my (now grown children) whould be extremely disappointed.
    I have some drying right now. Mary in Oklahoma