Easy Homemade Noodles

contributed by Deb Reno

NOW, GIRLS!  Don’t let the idea of making your own noodles freak you out…this is the kind of recipe you can make in the morning, let them dry and have them for dinner.  Your family and guests will be impressed.


3 2/3 c. flour

4 beaten eggs

Place flour in a pile on a clean counter.  Make a well in the center.  Pour in the bea…ten eggs.  Mix with a fork until blended.  If too dry, add a teaspoon or two of water.  If too wet, add a tablespoon or two of flour.  The goal is a play-dough-like-consistency.  Shape into a flattened circle.  Roll out with a rolling pin (or a wine bottle!) to desired thickness.  We like ours on the thicker side…around 1/4″ or so.  Cut with a sharp knife or pizza cutter into ‘ribbons’.  Cut ribbons to desired length (We cut ours to about 2-3″.)  Leave on the counter to dry.  Length of drying time depends on your noodle thickness.  3-4 hours is usually how long I try to let them dry.  Don’t let the dog get them (I have photos to prove that this happened to me.). 

ALTERNATE (quicker) DRYING IDEA:  If your sink has cupboards on either side, you can buy a cheapie tension curtain rod and mount it temporarily over your sink. After cutting the dough into long ribbons, lift them carefully and drape them over the rod.  Let dry. (solves the dog problem…unless your dog is the size of a horse.)

COOKING THESE NOODLES:  Place noodles in boiling soup or water.  Bring to a boil and reduce heat to a simmer.  Cook for 10-20 minutes, depending on thickness and on your personal preference of noodle-doneness.

SERVING IDEA: As a child, my husband LOVED IT when his mom would make turkey soup with homemade noodles – she allows the liquid to evaporate so the soup has a stew-like consistency, less watery.  She serves the soup over mashed potatoes.  What a carb-fest, but OMG’sh:  what a comfort food!  (I sometimes use cheater mashed potatoes:  the dry kind in a box…shhh!)


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