I’d like to share with you my family recipe for old-fashioned handmade egg noodles. It is simple and fool-proof! These noodles are a wonderful way to use up an abundance of farm fresh eggs. I’m making a large batch today to dry and store. And I’d like to show you how!
I have fifteen laying hens on my homestead. And right now I am collecting around a dozen eggs a day! It is just my husband and I in our little family. For this reason some of the eggs need to be preserved. Preserving some also helps us to have eggs during times when the laying slows down. For example, the chickens will begin their yearly molt soon, and winter will come shortly after.
Firstly, I preserve eggs by “water glassing” them. This is an old-world preservation method where you store fresh eggs in water mixed with hydrated lime. I share my process for doing this in the current issue of the Seasonal Living Journal. It is a great way to store a large amount of eggs for a long period of time.
Secondly, I like to make a large batch of old-fashioned handmade egg noodles. I dry the noodles and store them in an air-tight glass jar in the pantry. Prepared in this way, they will keep for around three months.
The recipe for these old-fashioned handmade egg noodles comes from my great grandmother Hazel. And no doubt she inherited the recipe from a grandmother herself! I treasure family recipes. There is something truly special about making and eating the foods that have nourished your ancestors for generations.
Tips For Making Old-Fashioned Handmade Egg Noodles
- First and foremost, use the freshest eggs you can find. If you can, get them from a local farmer who free ranges their chickens. Or better yet if you have your own chickens! The yolk color, the flavor and the nutrient content of fresh free range eggs makes all the difference in the end quality of your noodles.
- Second, roll your noodle dough out as thin as you can. The noodles will thicken with cooking. And a thinner dough will dry more evenly for storage.
- Third, you can use a pasta maker if you have one, but for these old-fashioned handmade egg noodles I think hand rolling and hand cutting gives them a necessary charm.
- Lastly, if you plan to dry your noodles, cut them twice the length you want them to be. This makes it easy to hang them to dry. Once they are dried you can easily snap them in half.
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- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Rolling Pin
- Kitchen Knife
Notes on Ingredients
- Eggs – use fresh, free range eggs if you can find them
- Flour – I use all-purpose or bread flour for this recipe
- Water – always use purified water, as tap water can give off an undesirable flavor
- Salt – I use sea salt, for the flavor and high mineral content
How to Make Old-Fashioned Handmade Egg Noodles
In a large mixing bowl, combine 1 whole egg, 2 egg yolks, 2 tbsp. of water and 1/2 tsp. of salt.
Add in the flour a little at a time, until you have a stiff dough.
On a well floured surface, roll out the dough as thin as you can. Try to keep the dough in a long rectangle shape (it doesn’t have to be perfect!).
Cut the noodles with a sharp kitchen knife to your desired length and width.
Hang your noodles to dry on a rack (I use a clean laundry rack!). Let them dry at least 30 minutes before using them, or for 24 hours if you plan to store them for later use.
If you are going to store them, after the 24 hour drying period, place the noodles into a clean glass jar and cap tightly. Keep in a cool, dark and dry place for up to three months.
To cook your noodles, bring a stock pot of water to boil. Add a dash of salt and a splash of oil. Add in your noodles, stirring occasionally to prevent them from sticking. Cook for about 15 minutes. Then strain and serve.
You can use these old-fashioned handmade egg noodles for any of your favorite noodle dishes. I love them in Polish Haluski and my great-grandma Hazel’s “Chicken and Noodles”. And of course they are the perfect addition to chicken noodle soup!
Do leave me a little note down below if you make these noodles, and let me know how you served them! I hope you enjoy.
- 1 whole egg
- 2 egg yolks
- 2 tbsp. purified water
- 1/2 tsp. salt
- 1 cup of flour
- Mix together 1 whole egg, 2 egg yolks, 2 tbsp. water and 1/2 tsp. salt.
- Add the flour little by little until you have a stiff dough.
- On a well floured surface, roll the dough out as thin as you can. Try to keep it a long rectangle shape (It doesn’t need to be perfect!).
- Cut the noodles with a sharp kitchen knife to your desired length and width.
- Hang your noodles to dry on a drying rack (I use a clean laundry rack!). Let them dry for at least 30 minutes before using them, or if you plan to store them, dry for 24 hours and then place in an air-tight clean glass jar. They will keep for up to three months.
- To cook your noodles, bring a stock pot of water to boil. Add a dash of salt and a splash of oil. Add in your noodles, stirring occasionally to prevent them from sticking. Cook for about 15 minutes. Then strain and serve.