Grandma's Homemade Noodles Recipe

This is a wonderful recipe & so simple. I used my food processor. Just mix the egg & milk together in one bowl & put the dry ingredients in the processor bowl. Put the top on,turn on the processor & slowly pour the wet ingredients through the food chute. In just seconds, it will form a ball. Stop the processor immediately & VOILA that's all there is to it! Just have to roll it out. Thanks for the recipe.

Good recipe but should definitely double amount for a family of 4. To make sure noodles aren't tough, do not knead. Kneading this at all will make a rubbery, tough noodles. Mix the dough until ingredients are just combined. I mix all the ingredients in a KitchenAid mixer then rolled it out by hand. To minimize overworking the dough, mix all the wet ingredients first before adding to the flour. I then divided the dough ball into two halves (4 sections if doubling the recipe) and wrapped in plastic to let it sit for about 20 min to let the gluten relax. This will make rolling easier and prevent shrinking. I then cut the pasta with a pizza cutter and immediately cooked them. No need to wait 2 hrs. Also, I found 1/4 tsp of baking powder was plenty to give the pasta some airiness. Freezes well too, just make sure to flour cut noodles well before freezing. A great simple recipe. 4 stars for lack of directions, 5 stars for recipe itself.

This is a nice decent recipe. I doubled it for my family of four to serve with chicken paprikash. I used the dough hook in my Kitchenaid to mix it, but found I needed to add another tablespoon of milk. Against my husband's urging, I used the old rolling pin and pizza cutter for these; he really wanted me to use the Kitchenaid's pasta attachment. Maybe next time. I didn't do the two hour dry time either, just dropped in a pot of water with some salt and chicken bouillon.

I used to get a turkey noodle soup from a restaurant I worked at back in the late 80's called Bakers Square here in SoCal. It was the only place that make nice thick noodles like these and the mouth-feel was delightful for a poultry soup. The comment to use cake flour is def. a good one for these. If you like a clear broth I also recommend making and straining your soup stock and vegetables into a separate pot and boil your noodles in salted water separately. Drain and Rinse them with cold water to prevent sticking together and then keep in a zip lock or Tupperware until ready to place into the dinner bowls. This keeps your broth from getting too starchy and changing the soup into an undesirable milky floury broth.

I made this with all-purpose Gluten-free baking flour by Bob's Red Mill. I made two batches, using the food processor, as one reviewer suggested. I followed the recipe for the first batch, except using 1/2 the salt & baking powder. It seemed VERY dry & barely held together. For the 2nd batch I added 1 T of milk, keeping the rest the same. Still a bit dry, but more cohesive. Both cooked up well & were indistinguishable form each other in the end. They were a hit! I am sure I will be making them again soon :)

I would give this recipe 4.5 stars! Super easy and they were delicious. I didn't know this was so easy! I followed 2 other reviewers suggestions and used only 1/4 tsp of baking powder. I didn't wait for them to dry, but I did allow them to rest for 20 minutes. Then I cooked the noodles in a separate pot of boiling salted water for ten minutes before adding to my soup; then low simmered in the soup pot for another 15 minutes . Also, I decided to use 1/2 cup of whole wheat flour and 1/2 cup of white flour and it turned out great! (I don't usually like whole wheat pasta).

AWESOME, easy recipe. I put all the ingredients in my bread machine and within minutes the dough was in a perfect ball and ready to roll out. Make sure you at least double the recipe. I tripled it for 4 people and hate to admit that we only had a small bowl left. I cooked them in the broth from a roast and then put the shredded roast in with the noodles. Served over mashed potatoes. Great dinner. My 1 1/2 and 5 year old even helped roll out the noodles. Make these...you won't be sorry!

Freaking amazing!! Though it was so easy to make them, I am so impressed with myself and my husband said he’s blown away ?? I didn’t change one thing. I did use a lot of flour and rolled out in between parchment paper.

These are beautiful noodles. I'm deleting the rest of the egg noodle recipes from my recipe box! Easy to make and easy to work with. I made them exactly as recommended only I used my Kitchen Aid mixer with a dough hook, mixing the flour/baking powder mixture in slowly and let it run until a nice ball formed and was smoothly kneaded. I then used a pasta machine to cut it into noodles. I ran small balls of dough through the flat lasagna roller at #1, #2, #3, and finally at #4 thickness. Then I ran the sheet through the fetuccine-sized roller. I only dried them for about 40 minutes then added them to my chicken soup. They're thick but manage to maintain a lightness that I like. Thank you for sharing this recipe!

I cook these in homemade chicken stock made from a whole fat hen, onion, celery, carrots, a bay leaf, salt, pepper and water to cover. Strain it and cook the noodles in this rich and delicious broth. I add three or so cans of cream of chicken soup to help to thicken the broth in the final minutes of cooking. I make six batches of these tender and delicious noodles for about thirty people for Thanksgiving or Christmas dinner. We have lots of food but the noodles are everyone's favorite.

I liked this simple recipe but made the following changes. Since it said baking powder optional, when I doubled the recipe I only used half as much baking powder. I also cooked in broth almost instantly after running it through my noodle press.

I have made this recipe several times and never had any problems. Love that I can make my own noodles.

Fast easy and tasty!

This one’s going into my cookbook.

Everyone raved about it — no leftovers.

Just made it and it’s already gone 😂

Made again. 3 years now

I've been making homemade noodles for a very long time. I found this recipe today and made 5 batches for Thanksgiving. I always have to cook a small batch for my lunch while making them. They came out perfect!! I usually have some problems with the dough but not this time. This recipe is a keeper!!

It's interesting to note when researching purpose of adding milk to the recipe was stated to help bring the dough together. My mother said her mother always added a half eggshell of milk to stretch the amount of noodles the recipe made. A classic example of doing what's always been done "Cause that's the way Grandma did it". LOL!

Excellent soft gentle noodles! Although, I did a bad thing. Left them out to dry overnight in the oven. When I saw them they were not colored right, but I boiled the broth dumped them in. Lots went in clumps, I’m saying this because I’m not very good when it comes to noodles or biscuits from scratch! As they were cooking it dawned on me 😳eggs 😱milk! Oh lord! I googled what to do, after some searching it said if I boiled at a certain temperature for certain amount of time, I could kill salmonella! 🥺 Well, we shall see in 1-3 days. They did indeed taste fine. I can assure myself I won’t leave them out ever again. Especially if I’ve poisoned myself. No, I am not sharing with any in family. If I don’t get sick I might share.