From-Scratch Egg Noodles

My grandma and mom have ruined me. They always make our noodles for soup from scratch and now if I get a soup with dried store-bought noodles, no matter how good the rest of the soup is, I am NOT PLEASED. I’m a noodle snob and I won’t apologize for it! 

Good news though, they’re super easy and you can totally do it. My recipe is pretty on par with a normal egg noodle recipe, but I make mine with half of my flour whole wheat to increase the fiber. I’ve done all whole-wheat flour, but Tony doesn’t really love it, the noodles are kind of chewy and nutty, which I don’t mind, but it is a little bit of an acquired taste. 

Ingredients: 

  • 1 ½ cup all purpose flour
  • 1 ½ cup whole-wheat flour
  • 1 good pinch of salt
  • 3 eggs
  • ¾ cups milk
  • 1 ½ Tbsp oil

Instructions: 

  • In a big bowl, mix everything together and then knead the dough to pull it all together. If it’s too sticky, add a little flour. Too dry, add a little more milk. 
  • Let it rest for about ten minutes. 
Egg noodle dough resting on flour
  • Put some all purpose flour on your counter and rolling pin so that your dough doesn’t stick to the surfaces. 
Egg noodle dough being rolled out
  • Roll it out. I like mine about the thickness of about 3 pieces of cardstock stacked together (so oddly specific hahah). You do whatever makes you happy. 
  • Cut them into whatever size you want. I like mine to be short and stocky so that they fit onto the spoon. I’m notoriously messy so long noodles just make me fling broth all over myself.
Freshly prepared and cut egg noodles being held to show shape and texture
  • If you have time, let them dry out on the counter. If not, it’s totally fine to just toss them right into your soup. 

Super easy, right? This study shows “that time might be an essential ingredient in the production of healthier eating habits among adults,” so get cooking!

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