Egg Noodles

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.

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!

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!

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!

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.

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!

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

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!

I have been making noodles like this forever, so I know this recipes is delicious. Don't forget to put some salt in your dough and before you cut your noodles, put some pepper. I repeat: BEFORE. It tastes better that way because your raw noodles will have pepper inside them while they are cooking. Also, egg noodles, are so delicious, but pretty time consuming, so make way more than you need. Freeze those bad boys so you have some ready for next time. Before you stick them into a freezer bag, let them dry. If you plan on cooking them right away, they do not need to sit out and dry.

These were not bad, though I don't think my search for the perfect egg noodle recipe is over as yet. I think that 1/4 in. in thickness is way to thick, much better to stick to 1/8 inch. Also, I would recommend boiling the noodles in chicken broth for added flavor. I served these with the slowcooker beef stroganoff from this site, a fantastic dish that camouflaged whatever flaws the noodles may have had.

I have been looking for a good egg noodle recipe for quite some time. This recipe was very simple to make and the entire family loved them!

just to let you know the noodles after cooking is twice the size as you started.

Not only were these easy to make, everyone loved them. To dry them out, I also put them in a 200 degree oven for about 5 minutes. Worked well.

Sorry I didn't get a pictue. It was gone too fast! I didn't change the recipe at all, only the preparatiion. I threw everythng into the food processor like the Barefoot Contessa does her pie dough. I pulsed it about 5 times and than ran it until it became solid, which was about 45 seconds. I floured my hands real good to remove the dough from the food processor. I kneaded it about 5 times and let rest for 10 minutes. I roll all pasta and pastry using a pastry cloth and a cover on my rolling pin. Only a little flour is needed. I rolled it out very thin and used my 5 wheel pasta cutter to make the noodles. This was unbelieveably fast. The noodles were very tender. I used them for chicken and noodles. Thank you Linda. I would give this 10 stars if I could.

Quick, simple, cheap, and delicious. If you haven't made homemade noodles much, FYI: you don't have to dry them first. My mother and I have made homemade for over 60 years. We just use egg, salt, flour & a little water. But we cook them in chicken broth. When cooking, don't overlap & don't stir them – not until they rise to the top. Then push to the side and add more.

Just like my mom used to make! I halved this recipe and it fed 3 with no leftovers. FYI, I rolled mine rather flat - about 1/8 in. I also made them narrow, not wide, and rather short too. I tried the Swiss roll method, but the pizza cutter was much faster. I allowed them to dry for only 30 min., but I remember my mom drying them for up to 3 hours. I cooked them in salted water with a little EVOO and they were done in about 3-4 minutes. They rose to the top of the boiling water when they were done.

This is very similar to the way I make mine except I don't use milk and butter. I always figure on one egg per person and (depending on the weather) a 1/2 cup of flour. I just toss my eggs and salt in my Kitchen Aid with the whisk attatchment and let er rip. Then switch to the paddle attatchment and start adding the flour. Roll them out and cut them with a pizza cutter. If I want a thicker soup I toss them in the boiling broth immediately. For brothier soups - Just let them lay there after drying for a couple of hours and then add them to the broth.

I would strongly advise against adding salt to any fresh pasta dough. It dries out the dough and makes the dough much stiffer than it should be, and consequently the noodles are thicker than they should be, as they are more difficult to roll thinly. Add salt to the sauce or soup you will serve the noodles with instead! Otherwise, this is a great basic egg noodle recipe.

These were fabulous! So easy to make in my kitchenaid mixer with the dough hook. I boiled them in 3 cans of beef broth w/ 1/2 cup heavy cream and they were so tender and amazing!! Didn't need anything else to flavor them.

This was my first attempt at making pasta, and it worked! the noodles were a little thick, so next time i will roll them thinner. This was easy for the beginner pasta maker.

Same as my husband has been making for years except we never cook them in water. We cook them one of two ways. In a chicken soup base to make homemade chicken noodle soup, or the day after we have a pot roast. He makes them huge and wide then and we cook them in the juice from the pot roast. Serve them with the juice poured over them and salted. mmmmmmm Comfort food at it's finest.

Excellent noodles. I used a little flour when rolling them out, and had no problem getting them thin enough. When they were the correct thickness, I dusted them with flour, rolled them up, and sliced them to the desired width. Then you toss them in the air to separate. Thanks for this great egg noodle recipe. They will be a major part of our homemade chicken chowder for years to come.

I wanted an authentic Amish style noodle so used this recipe with water instead of milk and veggie oil instead of butter. Rolled out 1/16" and used in Turos Csusza from this website. I rate this "5 D's"!!!! Delicious, delicate, divine, decadent and diverse. Used fresh eggs from the hen house that were still warm...and used a few drops of yellow food coloring. This recipe is by far one of the best ever...Kudos!!!

I am giving these 5 stars for taste and easy - I must say I used my KA roller attachments and rolled these really thin (down to setting 5) they were plenty thick once cooked - I can't imagine what they would have been like if I had only rolled them to 1/8".

I used my pasta machine to roll out(one time through on 2) and cut this dough. It needs about 1/2 to 3/4 cup more flour to do it this way. Also be sure to flour the dough well. I liked this recipe. I'll use it again.

I have been using Allrecipes for quite a while and have had many successful turnouts but this is an incredible dough. I forgot my recipe at home so used this one and it was fabulous, I will continue to use this recipe. Thank you so much for sharing. Misti

I really disliked these. They tasted too much like flour to me, and in my opinion needed to be A LOT thinner.

These worked out really good in the turkey noodle soup I made. I made the noodles the same day as the soup. They took longer to dry than I anticipated, so I ended up using my hair dryer on them. It worked pretty good and the noodles were delicious!

I found another way to easily cut the dough. Use a pizza cutter. Its really quick and goes through the noodle dough smoothly.

Very simple, this was my first try at making egg noodles and they turned out wonderful! I prepared mine with my Kitchen Aid mixer and only kneaded for 2-3 minutes using the dough hook. The dough was easy to work with. I will never buy egg noodles again for my homemade chicken noodle soup!!

Pretty much the same as my grandma used to make. She was the best cook I ever knew. She kept all of her ingredients very, very cold including the flour, putting it into the refrigerator the night before making the noodles. After mixing she separated the dough into three sections and wrapped two of them in plastic wrap and placed them into the refrigerator while she rolled the other out. Dust your board well with flour, roll out, cut and then put on a flour sack towel with extra flour to help the drying process. Repeat this process with the other two pieces of dough. These noodles can be frozen in a zipper bag after they are completely dried. Iced water can also be substituted for milk. If you do not overwork this dough these are the best noodles you ever ate. It might take some practice but it is worth it!

The noodle dough recipe that I've made in the past is good, but is very difficult to use with my hand-cranked pasta maker. I was therefore looking for a new noodle recipe and decided to give this recipe a try, although I was somewhat leery about kneading the dough. (I was afraid kneading might toughen the dough.) This recipe worked great in my pasta maker and the noodles were not tough, although they weren't as light as noodles made from my original recipe. I will definitely use this recipe again - - perhaps to make pierogies. The ease of using this dough in my pasta maker is worth the trade-off of having a noodle that isn't quite as light as my other recipe.

I wish I had found this recipe years ago. I love making turkey noodle soup out of leftover turkey after Thanksgiving. I had an extra turkey in the freezer and decided to make it over Easter week. We were away at a lake cabin and I figured it would give us lots of leftovers. I was tired of buying expensive egg noodles at the store and thought to look on allrecipes to see if I could make my own. Boy am I glad I did. This dough is so easy to work with. I've made homemade pasta before, but always with a pasta maker which is a bit of a hassle. This was the easiest recipe. The dough was so nice, I was able to roll it out with a wine bottle since we have no rolling pin at the lake. Then I simply cut up the noodles with kitchen shears. Worked great. The only compliant I had was that the noodles were a little tough, however, by the time we got to the second bowl they had softened up. I just didn't realize how long I needed to cook them. Most homemade pasta I've made doesn't take long to cook. These take longer, but hold up nicely to reheating. If you've been wanting to learn how to make your own noodles for homemade soup, this is the recipe to use! Thanks so much for sharing.

Made these as an accompaniment to Beef Goulash. My husband said they were very good. I thought they were ok, so 4 stars it is. I do think that herbs added to the dough is a great idea as some reviewers mentioned, and I should have tried that today.

This recipe produces a great homemade egg noodle. They remind me of the kind you get in the freezer case at the grocery store. The tip is to roll them as thin as possible as they will plump up some while cooking. I use a pizza cutter to cut mine after I roll them out and it helps me to keep them small. I haven't frozen them yet for later use, but I am going to try that soon. Thanks for the recipe!

Very good noodle for soup. Things I did a little different: After reading some reviews, I boiled the noodles separately in Chicken Broth colored with a few drops of yellow food coloring, then added them to my soup. I also used a pasta roller to roll out the dough, but left it very thick (#6) and used the fettuccini setting to roll out the strips. Then I just cut them to about 1 1/2 " lengths. Made awesome Kluski-style noodles! Will make again, thanks so much for the recipe! ***Later Note: have made these about 50 times. Always perfect. Have started adding yellow food coloring per another review, and also adding 2 tsp chicken bouillon powder to the flour for even more amazing flavor! Thanks again!!!

Just finished cutting with the pizza cutter and they are curled up to dry. First pass at rolling was fine and cut the noodles and they stuck to the sheet. Rolled it all up in a ball and started over with more flour on the sheet. This time it worked. Only change that I made was to roll it out and then let it dry on a rack for a few minutes like my Grandma Velma BEFORE I begin to cut them. Can't wait to use in my home made chicken noodle soup. (Chicken was boiled and deboned last night).

I added 1/4 teaspoon of baking Powder with the flour . Very good Recipe made half batch recipe, cook the noodle slow Cooker, right in the turkey soup.

I've used a similiar recipe like this one for years. Our recipe differs by using evaporated milk and no butter. I use a grooved rolling pin and can cut out noodles in no time. Some pickled Jalapenos goes extremely well with them. Cajun spice is another great flavor to sprinkle on them for a change as well.

Made these to make beef and noodles. Delicious! they're not a light and airy noodle, so if that's what you're looking for, these are not for you. Wonderful old-fashioned noodles!

I've been using a pasta machine and using the recipe that comes with it that calls for water and oil. I've never made them with milk and butter. Decided to look for a new recipe and tried this one because it had so many good reviews. I think they were the best I've ever had. Today I'm going to make more for the freezer but I'm doing them by hand this time. The machine makes them too thick and I want to try the thinner noodles. Thanks for a great recipe!

This is a very easy and delicious recipe! I even froze some to use later, and they came out just as good!

This recipe was very delicious and reminded me of my grandmother's noodles. A little time consuming but well worth it. This has become a keeper in my recipe book. Thanks

Very good and really easy to make. My 8 yr old son helped me cut them and cook them. He was so proud. They tasted great in our homemade chicken soup. Will make again & again.

Excellent noodles for a homemade soup. My family likes them 1/4" thick. Big and hearty. I cut them into fun shapes with very small cookies cutters too. No changes to recipe.

I've used this recipe 4 times, now, and it gets better every time. I've never had noodles come out so consistantly great, and with such ease. They're very little effort, and the taste/texture is well worth it, instead of dry storebought noodles. Best noodle recipe I've come across. EDIT: Years later, this is still my outstanding overall favorite, and it makes FANTASTIC dumplings, cut into little pillows, and thrown into boiling chicken broth with all the flour clinging to them. I had to add this, I'm making them right now!

These are awsome noodles. Ive always used just salt and eggs, water. Never no butter or milk. From now on I will be making these. Always let your dough sit for the 10 minutes. Thanks for something new! Lisa Update: Just made again, this time I added 1/4 tsp. of thyme, pepper, parsley, and garlic, to the dough. Wonderful!

These noodles are yummy! Very easy to make! Thanks for the recipe.

I made these noodles for dinner tonight (chicken and noodles that is). They were great. I rolled them as thin as possible to avoid the thick ones from other reviews. I also mixed and kneaded by hand. Thank you for this recipe. I will be making these often.

I followed the recipe and I had great noodles. I cooked them fresh, didnt wait them to dry. 1 carton chicken or vegetable broth, 3 table spoons soy sauce, 3 table spoons mix dried vegetables.. this is my way of cooking.

Who knew making noodles could be so easy? I used white whole wheat flour, my Kitchenaid, and a pizza cutter. I also used olive oil instead of butter. I will probably make my own egg noodles from here on out.

Excellent! I halved the recipe and used about 1/2 cup whole wheat flour, 3/4 cup all-purpose flour (the equivalent of 1 cup whole wheat, 1 1/2 cups regular for the full recipe). It worked very well! I also did what others said and rolled up the pasta to cut it. However, I didn't have enough flour on it; some of my rolls stuck together too much to unroll, so I had to redo them. Be sure to use enough flour when using that method. ;) I served them tossed with butter, garlic, parsley, and Parmesan. Wonderful!

This recipe was great. It was very easy to prepare. It is a little time-consuming but it is well worth it.

These were really easy to make and tasted great with a beef stroganoff sauce. I used the pasta machine to roll them out and then used the pizza cutter to make the noodle shape. These tasted a lot better then store bought.

These were very good, though a little bland. I added a bit of garlic salt to mine and they turned out amazing!

These are basically the exact same egg noodles I have been making since I was a kid....recipe was passed down. The only difference I use 4 egg yolks, in place of 2 whole eggs and use cream in place of milk. I tried this recipe as written and I prefer the heartiness of my recipe. these were good, we just like a denser noodle.

Love these! My mom and I used to make these together when I was growing up. These are fabulous with a homemade chicken stock!

My first noodle making was a success! I used a bit of olive oil instead of butter in the 2nd batch, and that was fine. I also used cake flour in the second batch, and I found it easier to roll out.

Excellent recipe. I tried another recipe first and ended up throwing all the dough out because it wouldn't stay together. This makes a lot of noodles, so be prepared. I used a Kitchenaid stand mixer with the dough hook for the kneading and it worked great! After rolling out the dough, set it on plastic wrap. I tried wax paper and the raw noodles stuck to it...quite the mess. Great recipe!

These were awesome. I made two batches and they turned out great both times. I mixed the dough with the dough hook in my stand mixer and rolled them using a hand crank pasta machine and cut them into fettuccine ribbons. After they were partially dried I cut the ribbons into 2 inch strips for chicken noodle soup.

Great recipe! I have never made pasta before and this was a success. Very easy and delicious. I used whole wheat flour and 1% milk. It had the texture of gnocchi. Thanks for the "keeper."

These are so easy to make. I took 3" pieces and made circles with them. They cooked in about 5 minutes in boiling water. I topped them with butter and mozzarella cheese. delicious. I intend to make more and will make ravioli. I don't believe I will buy store bought pastas anymore. Surprisingly easy to prepare and so much more tasty. YMMM

These noodles are good but I personally would leave out the butter, the butter makes the consistency more gooey and more difficult to knead and roll out.

These noodles were great in homemade chicken noodle soup, it reminded my husband of his Aunts soup!!

This was so yummy! Please believe me when I tell you my 5 year old is a picky eater! Last night I made these and he wanted 3rds. YES THIRDS!!! I did not change a thing and it turned out perfectly. Reminds me of the recipe my mom used to do when I was little except it used 5 eggs. Love only using 2 in this one. I think maybe next time I will add a little fresh chopped parsley to the dough before rolling it out and cutting it just for some color! EXCELLENT!!!

Very Good! Tastes just like store bought egg noodles only better.

I used these noodles in a casserole. It definitely made it special. The noodles themselves tasted great, but I did struggle to make them thin.

Really delicious egg noodles! I used rice milk and Smart Balance Light in place of the milk and butter to make it dairy-free. Once and a while I throw and extra yolk in or two. Delicious, simple, and a lot less expensive than fresh store bought!

I'd never made homemade pasta before but this was so easy and turned out so great!!!!

These noodles are wonderful! I let the dough rest for 30-40 min,and they rolled out beautifully

This basic egg noodle recipe was easy and went great with chicken broth

Not even close to Mom's. I couldn't find my mom's recipe for egg noodles and didn't want to call her for the recipe and get into a 30 minute convo at the time so looked online and found this. These are dense and rubbery. I could even tell when I was rolling them out they weren't going to be very good. My mom's recipe is very light and fluffy and tastier too. I guess some people like dense noodles, but not me. Off to call mom now.

A good basic recipe with excellent results. I let it rest 20+ minutes.

Made these not too long ago they were ok but they could have been better. That was my fault though I don't think I rolled them out thin enough.

My new go-to! There are so many possibilities with this recipe.

I make homemade noodles all the time. Up until now I always used my Grandmothers recipe. The only difference is this recipe uses milk not water. I will say the milk makes all the difference in the world. The dough is like velvet when you roll it out. Lovely recipe.

Made these tonight to serve with the Simple Hamburger Stroganoff recipe also on this website...These turned out perfect!! I only had to let them dry for about 45 mins before I cooked them...Very sticky but well worth the work!!

Unbelievably easy and incredibly yummy!!!

I roll the dough out thin then dust with flour and roll it up into a roll and use a knife to cut the noodles, then unroll them. I never dry mine because I like them thicker and the extra flour helps thicken the soup. I cut at an angle so as not to have such long noodles. I have not tried putting milk and butter in mine but I will next time and putting some herbs in the dough is an excellent idea. I bet it would be good with chives. I also use the same dough to make home made raviolis. Cheese and meat filled. My family loves them.

A nice noodle recipe - although you have to be super careful with them after they dry or they will crumble on you. I roll them out thin, then cut them with an herb mincer and hang them on hangers off my cabinet doors to dry. Yum!

Make sure you cut these thin or they taste doughy even when fully cooked. Very easy recipe and very tasty...even when a little doughy! This was my 2nd time making the recipe and both times they turned out great.

I made these noodles for chicken noodle soup, and my husband really liked them. I followed the instructions but thought they were a bit thick and not as tender as I prefer. Still haven't found a recipe like my grandmother used to make!

These were pretty good but they need to be much thinner I think. They were very easy to roll out and I just cut them in strips using a pizza cutter.

I think the taste was great - however this was my first attempt at pasta making and it turned out strange. First- there was no time frame for letting the pasta "air dry" before cooking, second, while it was cooking it looked a lot like dumplings, it kind of always had a strange dumpling gooey biscuit like texture to it, and lastly this recipe should have included a what to look for when done paragraph. Ultimately the pasta was chewy yet strangely firm.. I boiled the noodles for a good 20 minutes.. and it was still chewy. Unfortunately that was the only thing ready and available to eat tonight.. so I am Hoping that they can be a little - or possibly a lot under-cooked and still safe to eat. I think the only reason why this recipe failed for me tonight was because I am too new to homemade pasta and don't know what to look for. I will try this one again after chatting with some pasta veterans :) If anyone would like to help me out it would be appreciated too :)

Just like I remember mom making

These are just like my Dad used to make with one small exception.. He added 1t baking powder to his and that makes them a little lighter. Love them!

Such a great and easy recipe... Just mix, knead, rest, and roll. I sat my 7 year old and 3 year old down with the rolled out dough and a pair of tiny cookie cutters (a star and gingerbread man) - these were only a couple of inches across at most. They had a great time cutting out the shapes which made a fun addition to our chicken and vegetable soup. As to taste... My 7 year old is a picky eater, but loved these noodles! My mother-in-law, who believes herself to be the world's best cook, also liked them. This recipe is a keeper!

I wish I could give this more stars! My husband says these are the best noodles he's ever had. Delicious in Chicken Noodle Soup.

Superb! I used them our favorite beef stroganof recipe and now my husband preferes that I never use store bought again. One trick I used was to roll the dough up and use a sharp!!! knive to cut strands but I also sretched the strands for a beautifully thin noodle rather then labourisly rolling them thin. No 2 doughs will ever be identical when using a cup measurement for flour and other variables so I had to add more milk, but this is not a fault of this recipe.

Unremarkable. A bit flour-y.

I have been using this recipe for years! it is amazing! I aways up the butter a little bit- then what it says by about a third more. Everyone I have served these noodles to rants and raves about them. Also they are easy to freeze!

These were truly excellent. Made exactly as the recipe indicates, and I rolled and cut them by hand. Let them dry overnight and added them to homemade chicken noodle soup from scratch. I even think they're as good as my mother's and her noodles are famous in our family!

You definitely need some pasta maker when using this- if the noodles are not cut thin they were very heavy. I used whole wheat flour which turned out great!

I grew up eatting my grandmothers famous chicken and noodles. However when she passed away her noodle recipe did too. :( I've been searching for many years ... thought I had scored the same recipe or close to until i cooked them. I've made this recipe twice now.. first time i followed the recipe as stated... and they were really tought and over just horrible. 2nd time I added additional table spoon of butter 1/4 tsp of baking soda, and -1/2 cup of flour. Better but still not great! Guess I will keep looking.

This was my first attempt at making any type of noodle or pasta at frome scratch. These noodles turned at amazing. I halved the recipe for a vegetable soup. These egg noodles are a definite keeper and we will make them over and over again.

After reading a review that said to add yellow food coloring to the recipe and finding that I didn't have any, I used a few strands of saffron mixed in a very little bit of hot water. The noodles were beautifully colored and tasted faintly of the saffron (which I love). Next time I will try 1/2 semolina flour. This is an excellent and very easy recipe for a beginner pasta maker.

These noodles made great old fashioned chicken noodle soup for my family. They will surely become a staple.

great recipe, thanks!

I have been making these for ever and we never let them dry any longer then it took the chicken stock to boil. And we always rolled them real thin the rolled into a log and cut into slices then unrolled and cutg into 3 inch strips and ate with mashed potatoes. Also we never put anything in it but eggs flour and salt. And we boiled chicken or made a roast and cooked the noodles in that.