Although noodles are not expensive to buy, they cost only pennies to make, and you can use your own organic eggs. They are also delicious and incredibly easy to make. These noodles make a great chicken soup when cooked with a stew hen. Feel free to double this recipe. However, you will probably have to split it up into two batches to roll out, depending upon how thick you like your noodles and how much counter space you have to roll them out.
Makes 4 servings as part of chicken soup.
- 2 eggs
- 1 cup flour plus more for rolling out
- pinch of salt
Break the eggs into bowl and beat. Add the flour and mix thoroughly. It’s easier if you add it 1/4 cup at a time. The dough should form a ball. If it hasn’t formed a ball, add a little more flour. Roll the ball in flour to coat completely.
Sprinkle flour liberally on a countertop or waxed paper and press dough ball down on it. Flip the dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point.
Cut the dough into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, roll up like a jelly roll, and cut through the roll with a knife to make noodles.
Dry the noodles for an hour if you have time, but if you don’t, you can cook them right away. They might puff up a little but will still taste great. Cooking the noodles in boiling chicken broth (made from a stew hen) will give the best flavor.
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Gluten-free alternative
I replace the regular flour with brown rice flour in an equal amount. When using the rice flour, the noodles are even easier to roll out. With no gluten lending a stretchy texture to the dough, the rice noodles are not trying to spring back to their original place every time you go across them with the rolling pin.
Here’s a video showing you just how easy it is to make these!
Trying to think of new things to do with all your eggs? Check out Egg Recipes.
When it comes to cooking with eggs, freshness is key. Using a bad egg can not only ruin the taste of your dish, but it can also make you sick. Check out – How to Tell If an Egg Is Bad: Expert Tips for Spotting Spoiled Eggs
Egg Noodles
Ingredients
- 2 eggs
- 1 cup flour plus more for rolling out
- 1 pinch salt
Instructions
- Break the eggs into bowl and beat.
- Add the flour and mix thoroughly. It’s easier if you add it 1/4 cup at a time. The dough should form a ball. If it hasn’t formed a ball, add a little more flour. Roll the ball in flour to coat completely.
- Sprinkle flour liberally on a countertop or waxed paper and press dough ball down on it. Flip the dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point.
- Cut the dough into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, roll up like a jelly roll, and cut through the roll with a knife to make noodles.
- Dry the noodles for an hour if you have time, but if you don’t, you can cook them right away. They might puff up a little but will still taste great. Cooking the noodles in boiling chicken broth (made from a stew hen) will give the best flavor.
Thanks for the information! I recently made these noodles in my own kitchen!
You’re welcome!
have you made lasagna pasta this way? know it’s not usually egg pasta, but wondering as I’m gluten free and it might work!
I have not used it for anything other than what you would use egg noodles for traditionally. I’m sure it would work if you boil the noodles first. But not so sure what the taste would be like.
Just wanted to share, we raise ducks, so we will use the duck eggs in making noodles and any baking.
Delicious!
~Tammy
Gluten free – you mention rice flour sub. We don’t necessarily need to be gluten free, but we did notice less aches and pains when we dropped wheat products from our diet. I’ve been trying oat flour recipes since oat flour is so easy to make in our food processor, but they’ve been specifically recipes designed for oat flour (because I have tunnel vision and don’t see the big picture). Your Egg Noodle article is the first time I’ve seen anyone mention “I replace the regular flour with brown rice flour in an equal amount.” Wait a minute!!!! Can I DO that?! Can I sub oat flour for any ‘white’ flour in a recipe? I think it won’t work with anything that needs to rise…but anything else? Any wisdom you are willing to share about subbing flours would be greatly appreciated!
Flour substitution varies depending upon the use. For noodles, I found rice flour to be the best substitute. I also use rice flour to sub in my creme brulee pie recipe. I tried almost flour and didn’t like the texture. I tried oat flour but wasn’t crazy about the flavor, so I kept experimenting and the rice flour worked best.
When yeast enters the picture, things get tricky, but other than that, rice and oat can usually be used in similar quantities in recipes. Coconut flour absorbs a TON of liquid, so you use a tiny percentage of it in recipes. In fact, I wouldn’t bother wasting my time trying to sub coconut flour in recipes because it acts very differently than wheat, rice, and oat flours.