With this delicious potato salad recipe, you can cook this classic meal in less time while still maintaining the firmness and freshness of the potatoes. I only use one egg yolk and all three egg whites from the three hard-boiled eggs, but you can tweak to your preferred consistency.
| Prep Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 eggs
- 2 tablespoons water
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
Instructions
- Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
- Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 476 mg |
| Sugars | 0 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe each time I make them they come out different each time. There so good reminds me of grandma. Thank you for sharing
turned out great everyone loved them definatley making again
I have used this recipe for years and love it. I switched it up just a bit and use cake flour instead of all purpose. I really like the consistency of the noodles with the cake flour
I’d been using another recipe on Allrecipes as my standby, but thought I’d give this one a shot. I liked it a lot and it made plenty of noodles for a big pot of turkey soup with leftovers to dry further and use later. These aren’t as fluffy as the other recipe, but in a way, they held up better for longer cooking in the soup than I was expecting. I did the recipe exactly as written with the exception of using a KitchenAid stand mixer with a dough hook to knead the dough to a soft consistency. I then rolled and cut them with a pasta maker, just to save time. Will definitely use these again.
I was interested in the comments about “double boiling.” I had never even considered their reasons for doing so. I have always done a variation of this, but for a different reason. So that the noodles don’t soak up so much broth in their cooking, I first boil the noodles in salted water for half of their required boiling time (which of course depends upon the thickness of the noodles), and then I put them into the soup (so they can absorb some of the flavor) to finish cooking.
Amazing!! Finally found a great homemade noodle recipe. I could never get my chicken soup to thicken with the other noodle recipes I was using. This is what I have been looking for.
Thank you – a real good recipe for the first time homemade pasta maker!
When we were growing up my Mother would boil them , drain them, and then lightly fry in butter, then toss wit cottage cheese. We added catsup! Loved it
I make these but do not put in Baking powder, I will try it. An easy way to cut your noodles, if you are in a hurry or your dough is a bit soft, use your Pizza cutter. If you need square noodles, make squares. Lift with a chop stick or floured hands and hang them to dry on a little rack if you have one. My Aunt Ethil always cut open a paper grocery sack, rolled out and dried her noodles on this. The brown paper absorbs moisture. Easy clean up! I never heard of double boiling but I’m going to do it, as I have had the noodles cloud the broth. Thanks!
4 eggs make a very big batch. I tend to use 1/2 pasta flour and use garlic salt instead of regular salt. Even without these changes, homemade noodles are the greatest. And I use cubed fried bread (8slices) to put with noodles. Use lots of butter.
I found that my measure of flour made the dough slightly dry. I think people forget that density of flour in the cup will either make it work, or make the recipe fail. I added a little extra water to make the cough come together. I wrapped and let it rest for 30 minutes then rolled out batches using my pasta roller. Another thing that can make the dough seem drier or wetter even if the flour is sifted before measuring. People often forget that flour will absorb moisture in humid weather and dry out in more arid air. So the amount of liquid needed will vary. It is usually a good practice to hold back some of the flour to be added later if the consistency warrants. JMHO. 🙂
My grandma made hers with just eggs and flour, so that’s what I do…very simple
I am in my late 70’s and have made noodles for ever. Only difference I have never used baking powder. My grand kids beg for these noodles.
My family has made these noodles for Thanksgiving for over 60 years. The baking powder is new to me, but gave the noodles a lighter texture. I agree that you don’t want to knead them too much or they will not be as tender. We cook them in broth from our turkey, and supplement that with chicken broth. We like the extra flour on the noodles to thicken the broth as they cook, because we pour ours over the cornbread dressing or mashed potatoes. I know this is starch over starch, but Thanksgiving only comes once a year.
Simple and easy to make and tastes great. I wrapped my dough in plastic wrap and let it rest for an hour before putting it through my pasta maker.
Fantastic! Very easy to make. For all of you that say too dry… You’ve never made noodles. It always starts flaky and dry until you kneed it many times. If you don’t want to put in the effort then buy pre-made noodles 🙂
absolutely the best
Great recipe. I did have to add a little extra water though, but no problem.
Perfect, thanks. I was looking for something different than the usual store bought Fettuccini Noodles to use with my Beef Stroganoff. This recipe was awesome, it gave new life to my Stroganoff.
I make these quite often, I have a noodle cutter, it rolls over the dough and cuts it into 5 strips about 1/2 inch wide. I too double boil the noodles, first in water to take out the cloudiness, and then they go into either chicken or beef broth. Or sometimes if I am making chicken with vegetables, instead of making dumplings I will put in the noodles, and these I do not double boil.
This is pretty much the same recipe I’ve used for years to make all sorts, shapes and sizes of pasta. The rule I learned from my husband’s aunt is to use 1 egg per person you expect to serve, add other ingredients to accommodate any additional eggs. I have also learned that weather plays a big role in getting the right consistency in the dough … too humid out, takes longer to dry. Lastly, I agree with the comment by alexislm001 to double boil. On rare occasions when I did not have the time to do this, my soup got cloudy and it seemed to thicken up whatever sauce I served the noodles in.