Easy Egg Noodles Recipe

Easy and great tasting, just like my great grandma's. A secret ingredient that my great grandma used to add was a few drops of yellow food coloring. Makes your noodles look very yellow. Noone could figure out for years how her noodles were so yummy and yellow, always thought it was more egg yolk. She was 99 before she told anyone! Now the family secret is out!

Same basic recipe that my grandmother and great-grandmother (full Cherokee) used to use as a basic starter. I just taught my granddaughter the recipe and what can be done with it. Same recipe, rolled a little thinner, use a glass to cut out circles, fill, fold over, and crimp with a fork to makes raviolis. Make one inch balls with the dough and add to chicken or beef stew for great southern dumplings. A real American classic.

Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape.

I follow the recipe and sometimes have to add more flour (not all eggs are created equally). it is sticky but I cut the big ball of dough into 8 smaller balls. let rest for 15 minutes, flatten in my hands and use kitchen aid noodle attachment to make dough sheets. flour each side before running thru the fettuccine cutter. put on cookie sheet to dry and sprinkle more flour over to help separate. family favorite! made numerous times

Hubby got me pasta roller and cutter attachments for my Kitchen Aid for Mother's Day. Already had steak soup in the Crock Pot, so I made my Very First Pasta Ever. I cooked half directly in the crock pot (rolled to a 2, fettucini cut) and I froze the rest. Next time I will let the pasta sit a bit longer before portioning so it can fully hydrate. Per another reviewer, I added black pepper to the pasta as well as salt since it was going into strongly flavored soup. Kids both asked for seconds. Husband is extremely happy with the results, and I am ecstatic. This will be a go-to recipe. Almost foolproof!

These can be made any thickness you want....I did it like my mother and the National Cookbook of 1856 advises...Roll out dough paper thin, roll up tightly like a jelly roll and cut paper thin... Mother never put butter or milk in them, it was at least a dozen of egg yolks, no whites ...Hers were rich, but these were just fine without all the yolks

I've made this recipe twice now. The first time I made no alterations and they turned out great, but didn't roll thin enough so they were more like fat dumplings. The second time I added a third egg and an extra half cup of flour. was able to roll it thinner by breaking it into three separate balls thanks to someone else's feedback. I just throw the noodles into the pot with my chicken soup fixings and minutes later serve up a divine favorite.

My go to noodle recipe! Quick and simple. I do not hand roll my dough however, I use a kitchen aid . After the 10 minute rest, I cut my dough ball into 4 pieces and run the dough through the roller until I get to the 4 thickness. I use the Alfredo noodle attachment to cut the noodles. I usually get sheets roughly 2 feet long. I cut the noodles at desired length with kitchen scissors(knives make the noodles clump). One recipe usually yields me enough for 2 uses, one for now and one to freeze.

Very close to how I was taught, but with water and not milk or sometimes oil. The suggestion of adding spice to the egg is spot on. If I'm using the same type noodle in beef stroganoff I'll mince up some fresh mushrooms finely to the eggs then mix. Or parsley for flavor and looks in chicken noodle soup. Your only limited to your imagination

Used for Thanksgiving and made with turkey drippings and broth. Yummy, easy and absolutely no clumping. Definitely roll them to 1/8 inch and for faster drying, cut them thin.

Made a beautiful soft dough! I used my kitchenaid to mix then used the hook five minutes. Let rest then cut with my noodle cutter that I dearly love!

I'm very new to cooking from scratch so i fumbled it quite a bit, it didn't taste that good lol (my own fault ofc). But rating it 5 stars just bc it was rlly fun to make :) will definitely try again

I cooked mine in chicken broth. Great flavor. I've been making these for Thanksgiving and Christmas. Family loves them

This recipe is a total game-changer.

My son keeps asking me for these noodles after I made them out of the blue when I found this recipe. I must admit they are easy to make and will probably never buy store bought again.

Seriously, you need to try this! 🙌

These were enjoyed in Turkey Noodle soup. Great flavor.

I used 3 eggs instead of 2 but other than that this recipe is passing my extremely picky 5 year old's test with flying colors! She loved getting involved and cutting them with the pizza cutter :) Thanks for sharing!

Love this recipe! So easy and tastes great.

Very easy