Grandma’s Homemade Egg Noodles

With packaged noodles and pasta makers being popular why do it the old fashion way? Because the best meals ever came from Grandma’s kitchen decades ago, that’s why. One of my favorites was Grandma’s homemade egg noodles and over the years I, too, have made many like she taught me to.

Egg noodles are good boiled in most any broth. Poultry, beef or wild game was choice in the good ole days, but egg noodles are also a great addition to a vegetable soup even if it’s only a few diced potatoes and celery stalks. Anything that makes a tasty broth is a base for egg noodles.

Start by breaking 3 or 4 large eggs into a mixing bowl and beat them with an egg beater until foamy. Sprinkle into the foamy mixture a teaspoon of salt. Beat some more.

Now add 2 cups of flour and mix well. This mixture should be easily handled without sticking to your hands. If it is sticky, mix in some more flour. If it is too dry to form a ball of dough, then sprinkle with a little water, but only if the dough does not hold together well. It should be a texture much like pie crust.

Now you are ready to form the noodles. This can be done by placing dough on a floured surface and using a rolling pin to flatten out the dough and roll it thin. Slice with a knife and drop it into the boiling broth or soup. Boil about 10 minutes and then lower the heat to simmer until ready to serve. The noodles should be fully cooked in the first ten minutes if they are not too thick otherwise they will continue to cook as the pot simmers.

Another way to form noodles it much like working with play dough by forming the noodles with your fingers or pressing them on a dinner plate and cutting them in strips. For those not wanting to use a rolling pin this may be more efficient to you and it takes up less preparation space.