This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

Linda

Recipe Summary

prep:
15 mins
cook:
3 mins
additional:
15 mins
total:
33 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

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  • On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

  • Allow to air dry before cooking.

  • To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Nutrition Facts

206 calories; protein 7g 14% DV; carbohydrates 35g 11% DV; fat 3.8g 6% DV; cholesterol 58.9mg 20% DV; sodium 39.7mg 2% DV. Full Nutrition

Reviews (689)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2005
Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape. Read More
(3085)

Most helpful critical review

Rating: 2 stars
01/10/2011
I really disliked these. They tasted too much like flour to me and in my opinion needed to be A LOT thinner. Read More
(16)
930 Ratings
  • 5 star values: 729
  • 4 star values: 144
  • 3 star values: 32
  • 2 star values: 14
  • 1 star values: 11
Rating: 5 stars
04/05/2005
Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape. Read More
(3085)
Rating: 5 stars
01/04/2008
Same basic recipe that my grandmother and great-grandmother (full Cherokee) used to use as a basic starter. I just taught my granddaughter the recipe and what can be done with it. Same recipe, rolled a little thinner, use a glass to cut out circles, fill, fold over, and crimp with a fork to makes raviolis. Make one inch balls with the dough and add to chicken or beef stew for great southern dumplings. A real American classic. Read More
(1281)
Rating: 5 stars
02/11/2004
Easy and great tasting, just like my great grandma's. A secret ingredient that my great grandma used to add was a few drops of yellow food coloring. Makes your noodles look very yellow. Noone could figure out for years how her noodles were so yummy and yellow, always thought it was more egg yolk. She was 99 before she told anyone! Now the family secret is out! Read More
(948)
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Rating: 5 stars
02/11/2004
Excellent!! Decided to let my bread machine do the work. I put it on the pizza dough cycle which is a 50 minute dough cycle. When it was done I took it out, rolled it, cut it , dried it and we had it for supper!! Sooooo easy that way and so delicious!! Thanks! Read More
(378)
Rating: 4 stars
01/28/2004
I used my Kitchenaid and dough hook, which was a lot easier. Rolled them out and used a pizza cutter to cut them. They were excellent! Read More
(312)
Rating: 5 stars
04/26/2007
Very tasty! Used this recipe to make lasagna noodles; everyone raved about how good and thin these were. No comparison to store-bought noodles. Can also add pesto, lemon zest and ground black pepper, chives, oil-packed sundried tomato, etc. for a nice change. Read More
(274)
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Rating: 5 stars
03/30/2009
This recipe is a staple in my home. It's so versatile. I add poultry seasoning when making noodles for chicken soup, and add garlic powder & basil when making noodles for use in Italian dishes. And for the occasional kid-friendly treat I divide the dough into 2 to 4 batches, and add a different food color to each batch. Serve cooked noodles with butter -- and watch the children go wild. (Haha. Children are so easy to please.) I can offer some insight to making great noodles: Don't add baking powder, as some folks have suggested, unless you like a really thick (more dumpling style) noodle. Working the dough too much, and not adding butter or oil will result in tough, rubbery noodle. Divide the dough into batches, and roll each batch. This helps in rolling the noodles very thin. The thinner the better (unless you're making chicken & dumplings). Happy cooking! Read More
(182)
Rating: 4 stars
09/13/2006
Good recipe. As others have said they are thick but great in stews. I cut down on time by using a pizza cutter to cut the strips and hung them to dry on stackable cookie racks. worked well Read More
(154)
Rating: 5 stars
12/06/2007
Super easy and good. I used my pasta machine to roll it out and had my 2 year old cut shapes with miniature cookie cutters. I didn't wait for the pasta to dry, I just added it to my boiing chicken soup. Yummy! Read More
(142)
Rating: 2 stars
01/10/2011
I really disliked these. They tasted too much like flour to me and in my opinion needed to be A LOT thinner. Read More
(16)