Mom’s Homemade Egg Noodles

In honor of our Moms, Doug and I wanted to share with you a couple of their recipes that we remember growing up. A few days ago, Doug shared his Mom’s Strawberry Freezer Jam recipe and today I’m sharing my Mom’s Homemade Egg Noodles.

My Mom was a wonderful cook, baker and gardener. Her yard was immaculate with gorgeous flowers and vegetables. And there wasn’t a holiday that went by that she didn’t cook a huge dinner for the whole family. Her Homemade Egg Noodles were always a special part of those dinners.

Even though I hate to admit it, this is the first time I have tried making these noodles. I’m not really sure why, I guess it’s just always been easier to buy them at the store. Of course…the flavor of homemade is definitely different than store bought. And there is a little time involved, but they weren’t difficult at all.

If you happen to follow me on Instagram, you might have seen the noodle photos I was sharing.

Divide the dough, and roll out to about 1/8 inch thick, you can certainly make them thicker or thinner, but I think 1/8 worked pretty well. Allow them to dry for about 20-30 minutes.

Then using a Pizza Cutter {a knife works fine too} cut the noodles in narrow strips.

Cover the table with newspapers, spread out the noodles and allow to dry. This step took some time, it will depend on how moist your noodles were to begin with, mine were pretty moist {I think I needed a little more flour}, so they took about 8 hours to dry.

Then you can make Chicken Stock and cook them, add them to Homemade Chicken Noodle Soup, Chicken n’ Noodles or even Turkey Tetrazzini.

5 from 1 reviews
Mom’s Homemade Egg Noodles
 
Prep time
Cook time
Total time
 
Just like Mom used to make. Recipe from PocketChangeGourmet.com
Ingredients
  • 8 eggs
  • 8 teaspoons milk
  • 3½ - 4 cups flour plus some for rolling
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
Instructions
  1. In a large bowl, combine flour, cream of tartar and salt
  2. In a small bowl, whisk together eggs and milk
  3. Add eggs to flour mixture and mix until well combined
  4. Add flour to flat surface, add dough and knead until dough is not sticky
  5. Divide dough, roll out to about ⅛ inch thick, allow to dry about 20-30 minutes
  6. Cut noodles into thin strips and spread out on newspaper or flour surface, allow to dry 6-8 hours

Do you make Homemade Egg Noodles? What tips do you have?

 

Comments

  1. Thanks for the noodle recipe! I make noodles occasionally but have yet to find the "perfect" recipe..will try this soon. Also here is a tip...after I roll out the dough, I roll up the dough (similar to rolling up cinnamon rolls) and use a thin knife to cut the noodles. This helps to make the noodles even and is quicker than cutting them when they are flat.
  2. I think my husband would love these! Is there any way a pasta machine could be used for cutting?
    • Hi Nicole, I'm not sure you could use a pasta machine, they are pretty thick noodles, although I've never tried. You could certainly try.
  3. Cathy Clark says:
    I've been making noodles since I was young and still love to make them, but have never heard of cream of tartar in them. What does the cream of tartar do? Does it do the same thing as baking soda? Just curious. Will definitely try adding it to my recipe to see if there is a difference.
    • The cream of tartar is use as a leavening agent in this recipe. Normally you would use it along with baking soda but it does the trick all by itself in this case. Giving just the right amount of rise to the dough.

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