My grandmother taught me how to prepare a wide variety of dishes. Noodles were a family favorite, but Grandma taught us by handing us handfuls and pinches of this and that. Since then, I have attempted a conversion to US measurements. If still alive, my grandma would be 102 years old.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 4 egg yolks
Instructions
- Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
- Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
- Add to broth such as chicken or turkey and cook until done.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 205 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 185 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Insufficient instructions for beginners like me. Requires more moisture (use the whole egg, add water, milk or butter) for dough to hold together.
Maybe it’s the low altitude here in Florida lol…But I had to add back the egg whites and a bit of water to get this to even form a dough. that being said once that was done, worked great and they tasted just like grandma’s!!!
11.6.20 The reviews are all over the place on this recipe, but one thing that everybody agreed on was that it needed some liquid. I’ve made a number of recipes for noodles, I’ve never seen baking powder added, and I’m not quite sure what it does, but I included it. I have a KA stand mixer and pasta attachment, so I did use that for this recipe which makes homemade noodles easy-peasy. I’ve always used whole eggs instead of just yolks, and that did add a little more moisture…but not enough. Added a small amount of water, and it all just came together for the perfect pasta dough consistency using the dough hook to knead. Used the noodles today in homemade chicken noodle soup. They took a little longer to soften, but they were delicious, as was the soup! My rating is based on the modifications I made (not many) which resulted in a very tasty homemade noodle.
I somehow lost my mom’s noodle recipe. So I looked this one up & gave it a try. I ended up having to add about 2 tbsp of water as the dough was too dry. But that might have been because of the weather which can change dough recipe textures. I was able to roll it out real thin which is the way I like noodles. They turned out great! I then made a delicious homemade chicken noodle soup!
If you make according to the recipe, you will be sadly disappointed. I added 1 whole egg and an additional egg yolk plus 1/4 cup whole milk to moisten it enough to roll together. After all that, the noodles were awesome.
FOR ONE… 1 egg, 1/2 cp flour, sprinkle of salt. Make it the same way : ) I personally do not care for the baking powder, but that’s just me, I can taste it (no matter how little is used) When I make noodles for family, I do use the baking powder though as daughter likes “plumpier” (lol) noodles.
Sadly this was the first time I tried making a homemade noodle. It would’ve been nice to have the water in the actual ingredients or even in the instructions! I had to go to other recipes to figure out what to do.
It did need the addition of water like others have said
I made recipe according to specs,I had to add all the egg whites just to bind the dough.
Absolutely wonderful ! Followed recipe exactly & noodles turned out tender & tasteful in my chicken & noodle dish. This one’s going in my book… Thanks for sharing ! 😉
Recipe is good except it is too dry! I always skim about 1/4 cup (more if needed) of broth from the stewed chicken to my noodles and they are tender and delicious. Just like my Grandmother made them.
I made these dried them somewhat but didnt have time to try them all the way so I boiled them when still a bit soft then I tossed them into a pan of pork gravey and onions and served with porkchops.. Hubby went wild for them He loved the thickness said dont change a thing… I did add some yellow food color but other than that I followed the recipe. I would roll thinner if was serving them as more than a side dish. I dried then on a rack i use too organize my dishes (as shown) . It worked well.
I’m giving this recipe 2 stars (which I have NEVER done on this site before), even though I haven’t even rolled the noodles out yet, because of the incomplete instructions. I have never made homemade noodles, nor seen anyone do it, so I have no idea how thin to roll the dough or how long to dry the noodles or cook them. I’m searching around reviews from different recipes and everyone has something different to say. Argh! My family’s expecting dinner in an hour or so, but it may be a pizza night! My fault for craving egg noodles that I can’t find at the grocery store anymore. Very frustrating!
I had to add a half cup of milk and a tablespoon of butter to this recipe. Great intent, but a recipe shouldn’t need to be altered so much. I can understand a slight alteration due to elevation and/or humidity, but not by this much.
not a good recipe. Does not explain drying time. Also, way too dry. Had to take other ratings/comments advice to fix this recipe.
My grandmother used an eggshell of water. That was the way to measure. The instructions needed to also say that you roll out the dough very thin then roll up. Cut across the roll into strips. It has the neatest sound when you cut them. Then let the noodles dry.
This is a very easy recipe, but I am not an experienced noodle-maker and managed to mess it up. Does anyone have advice as to how you know when your noodles are dry enough? A word of caution to fellow inexperienced noodle-makers who want to try this recipe: really think about how thick or thin you want your noodles to be. After reading a note warning not to make the noodles too thin, I went too far in the other direction and made really fat ones that were tasty, but enormous when cooked and not very pliable. All in all, still a great recipe that will get easier with practice.
very good! I made Brotchen, which called for 4 egg whites, leaving me with 4 egg yolks, which was the perfect amount for this recipe.
Very good.
I rated this as one star because if I followed this recipe exactly, it would not work. I agree with other comments that this recipe is missing liquid–no matter the humidity of the location! I added water to my noodles to make it functional and then it was tasty. Sorry, not a good recipe unless altered!
There is definitely something missing in this recipe – liquid. Four egg yolks is not enough to bring together 2 cups of flour (unless they’re ostrich eggs). I had to add back two whites and a splash of milk for my dough to be workable. Another key here is letting the dough rest. I’d suggest wrapping it in plastic wrap and walking away for a good 15 minutes. I rolled out 3/4 of my dough and was called away before the 4th. When I returned to roll it out, it was much easier and I was able to roll it much thinner. I dried my noodles on cookie racks near the oven for about an hour. The recipe doesn’t mention it, but homemade noodles take MUCH longer to cook than store bought. I boiled these in chicken broth for about half an hour or more before they were tender. Then I thickened the broth with a flour/water slurry for serving (important to let this boil for several minutes.) The result was well worth the effort. I will definitely make this again WITH my changes.