How to Make Homemade Noodles

Homemade Noodles

During times of reduced spending, eating in, and trimming waste lines it is a challenge for many to create wholesome meals on a budget. Cutting corners does not mean you need to cut out delicious dining. This recipe is adopted from a “Better Homes and Gardens new Cook Book” published in 1965. (A very popular cook book of its generation and continues to be a popular item at second hand stores, thrift shops and flea markets.) This is a tried and true method for making homemade noodles that taste great, are easy to prepare, and are rather inexpensive. Give yourself plenty of time to dry out the noodles prior to dropping in the Homemade Chicken Noodle Soup. This will allow them to cook up great and delicious!

Homemade Noodles (modified from Better Homes and Gardens new Cook Book circa 1965, p. 168) (prep time 15 min/wait time 2-3 hours)

Ingredients
3 beaten eggs
1 and  1/2 teaspoon salt
6 tablespoons milk
3 cups all-purpose flour (or enough to make stiff dough)

Step 1: Take eggs out of refrigerator and allow them sit at room temperature for about 15 minutes.

Step 2: Collect remaining ingredients, to include a large mixing bowl, a fork and/or a pastry blender, measuring spoons/cups, spatula and a rolling pen. For the mixing bowl, I like to use The Pampered Chef 6 Quart Stainless Mixing Bowl (Product # 1735) from The Pampered Chef Stainless Mixing Bowl Set. This bowl provides adequate room for mixing without making a large mess and is very easy to clean.

Step 3: Thoroughly cleanse your work surface (counter top) where you will be rolling out the dough.

Step 4: Begin making noodle dough by cracking the 3 eggs into the Pampered Chef Stainless Mixing bowl and  beat using a fork.

Step 5: Add  the salt to the eggs and continue beating (this can be adjusted for personal taste/low sodium diet by using less salt than what is called for).

NOTE: Measure the salt over a separate container or the sink to ensure you do not over salt the noodles.

Step 6: Add the milk to the egg and salt mixture and blend together.

Step 7: Add the flour 1 cup at a time, level off each cup, and blend well after each addition.

NOTE: Using a pastry blender may be easier than a fork as the dough thickens with the addition of the flour.

Step 8: When the dough becomes to firm to blend using a fork or pastry blender, wash and dry hands, lightly flour and continue the process by adding the rest of the flour and incorporate the flour into the dough using your hands.

Step 9: Form a dough ball by scooping all the dough together and rounding out the ball with your hands. Do not over work the dough or the it will become too stiff to roll out.

Step 10: Lightly flour your work surface (should be a considerable size: approximately 2 and 1/2 feet deep by 4 feet long).

Step 11: Place your dough ball on the floured surface.

Step 12: Begin rolling out dough with your hands. Using the ball of your hand, flatten the dough ball into a flat “pancake”.

NOTE: This will make the actual rolling process go more easily based on the stiffness of the dough in contrast to the softness of pie crust.

NOTE: Because the dough is stiff and firm, you can stretch it lightly to make the rolling process easier. Also make sure the surface remains floured underneath the dough to prevent sticking. You can even flip the dough over prior to rolling out to ensure there is ample flour beneath the dough.

Step 13: Roll dough very thin on floured surface.

NOTE: If your workspace is not large enough, you can cut off a portion of the dough and move it to a different location on the work surface and continue to roll it very thin.

Step 14: Once the dough is rolled out (approximately 1mm thick) cut in 1×3 inch strips (smaller or larger based on personal preference–this can affect drying times).

Step 15: Allow noodles to dry for about 1 hour and then flip over using a spatula.

NOTE: Humidity level and noodle size are variables in the drying process. Be careful when peeling the noodles off the counter. If they are too sticky, allow to dry 15-30 more minutes before flipping.

Step 16: Once flipped, dry noodles for the remaining amount of time (1-2 hours).

NOTE: The noodles should be dry to the touch and will become very stiff when ready.

NOTE: The sides and ends of the noodle tend to curl up away from the work surface as the noodles dry.

Step 17: Carefully drop noodles into boiling Chicken Soup or salted, boiling water.

Step 18: Cook uncovered for about 10 minutes on medium to high heat.

Step 19: Serve and enjoy!
All-Clad on Sale from MetroKitchen

Makes approximately 9 cups of noodles.

Let us know what you think or if you made any changes to this recipe. We welcome feedback and would love to hear from you!

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About Jeremy

Jeremy represents a husband and wife team working together to establish a quick, visual guide to assist others in ordinary tasks. Together they are the founders and editors of this site. In short, with their experiences combined, they are a jack-of-all-trades. For further information visit His and Hers DIY | About.

8 Comments

  • Amy
    May 11, 2010 | Permalink |

    First off, I love this. It’s SO fun. I worried they would be too salty after tasting the dough, but they’re not.

    In case anyone was wondering about making them in advance…I made them the night before, floured them and stored them in the fridge in a plastic bag without problem.

    This makes a bit more than needed to make chicken noodle soup for 2 people so I’ve been messing with these noodles to get them right. I actually like them cut very narrow or more square better than the shape the recipe calls for…but that’s just a personal texture preference.

    I think these are a perfect candidate for trying with a mix of all purpose and whole wheat flour. I’ll post again if I try that.

    Thanks!!!

  • Amy
    May 11, 2010 | Permalink |

    Oh…I should also mention that when I cut them narrow it was after they had dried. I think it’d be very difficult to cut them so thin before they were dry.

  • Jeremy
    May 11, 2010 | Permalink |

    I’m glad you tried the noodles and at first they were too salty and I cut the salt down to what is included in the recipe. Remember not to salt the water when you cook them. Your ideas for variations using the whole wheat flour are great. We like the large noodles as they are similar to dumplings rather than typical noodles, but less bready than typical dumplings! If you reduce the size of the noodle they may not take as long to cook. Blocking the edges will also make the noodle more presentable if you are serving guest and want to make a nice presentation.

  • August 4, 2010 | Permalink |

    My bride reminded me to pick up egg noodles on the way home from work so I looked for a recipe online and found this. She is giving it a try today. It looks easy and a lot cheaper. This will be a real money saver if it works and I have high hopes.

  • Shirley
    April 7, 2011 | Permalink |

    This is a good recipe. I usually divide ingredients by 2, as I make only small batches. Also, I don’t have the strength to knead and roll the dough, so I have invented some helping techniques. 1. I knead the dough in my bread machine. It has a setting for pizza dough. When done, I take out the dough, dust it with rice flour,wrap it in plastic and let it rest for 15-20 minutes. I divide it into 4 pieces with a sharp knife. I keep the dough wrapped except for the piece I’m working on.
    2. Using one piece at a time, I roll it at different setting through a hand cranked Italian pasta maker. I use Roma brand. The settings are 7-1 and it is easier to do than it looks. I call the dough done when it has passed through to setting 2 or 1. (very thin) Then I cut dough to size with a pizza cutter, since my machine doesn’t have a noodle cutter. It’s important to keep the dough floured well when doing this. I use rice flour because it is fine and doesn’t have gluten.

  • Jeremy
    April 7, 2011 | Permalink |

    Great tips! It can be a challenge to roll out the dough since the dough starts out very hard. Taking smaller pieces and using the hand crank Italian pasta maker seems like an easier way to go than rolling out the dough by hand with a rolling pen. Thank you for taking the time to provide the readers with another way of doing this. That is the underlining mission of HisandhersDIY; to show there are many different ways to accomplish the same task!

  • September 8, 2011 | Permalink |

    Here via the Chicken Stock recipe from CashMoneyLife. I still have to make the chicken stock, but the idea of homemade chicken noodle soup is too good to resist. Your recipe and photos are very helpful, I’ve bookmarked this for later!

  • Jeremy
    September 9, 2011 | Permalink |

    Caroline,
    Thanks for the comment. As the weather turns cold, a good bowl of homemade chicken noodle soup sounds so delicious and warming! We are glad you bookmarked the recipe for later. Please let us know how it goes when you make it!

One Trackback

  • March 4, 2010 | Permalink |

    [...] have your homemade chicken stock you can use it in recipes, such as this great recipe which show how to make homemade noodles. Make your own noodles, use your homemade chicken stock, add some chicken and vegetables, and you [...]

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