Grandma's egg noodle recipe has been passed down through the generations of my family. We serve this for holidays with buttered crumbs to accompany the turkey.

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Recipe Summary

prep:
45 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs in a bowl using an electric mixer until combined. Add 1 cup flour and salt; beat until combined. Mix in remaining flour using a dough hook attachment until dough pulls away from the side of the bowl.

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  • Place dough on a floured cloth or board; knead until smooth and elastic. Divide dough into 4 equal pieces.

  • Roll out dough pieces using a pasta machine or by hand to desired thickness, adding flour to keep them from sticking as needed. If using a pasta machine, start rolling pasta at a #1 setting, roll again at a #2 setting, and again at a #3 setting.

  • Lay pasta sheets out on paper towels and let dry for 2 to 3 hours.

  • Cut dried pasta using a pasta machine to a fettucine-sized cut; let dry once more, about 1 hour.

  • Bring a large pot of lightly salted water to a boil over high heat. Add noodles and continue to boil until tender yet firm to the bite, 5 to 7 minutes. Drain and serve as desired.

Nutrition Facts

281 calories; protein 11.2g 22% DV; carbohydrates 48g 16% DV; fat 4.3g 7% DV; cholesterol 139.5mg 47% DV; sodium 635.1mg 25% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/11/2020
I have made this recipe for years and I will have to admit, I do include 3 tablespoons of cold water to make the dough more workable. However this recipe makes the best noodles...I actually made them last night......yummy so good!!!! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2020
I have made this recipe for years and I will have to admit, I do include 3 tablespoons of cold water to make the dough more workable. However this recipe makes the best noodles...I actually made them last night......yummy so good!!!! Read More
(1)
Rating: 4 stars
04/03/2020
There isn't enough liquid in this recipe, I followed the directions but the dough would not form a ball and pull away from of the bowl, instead there were huge clumps. I added 1 tablespoon of olive oil and then 3 tablespoons of water, one at a time. The other problem is that the edges of the sheets of pasta become brittle after laying on paper towels for 2-3 hours and won't go through the fettuccine cuter, I had to cut off an inch of each sheet. I think that this recipe is better suited to hand mixing and using a knife to cut the pasta, which is what I did at the end. The pasta is very silky when cooked, so I don't discourage others from trying this. Thanks for sharing. Read More
(1)
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