Fine Egg Noodles from Scratch (Just Like Grandma’s)
Sneak Preview: These fine egg noodles are made in a food processor, then rolled and cut with a pasta machine. Serve them with rich broth—or the Midwestern way, ladled over mashed potatoes and gravy.
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My grandma used to make egg noodles by hand at her aqua-colored, Formica-topped table, cutting them as thin as “frog’s hair.” Today, I use a food processor and pasta machine, but the result is just as memorable.
These fine noodles are tender, rich with egg yolks, and practically melt into whatever broth you serve them in. At our house, that usually means mashed potatoes and gravy on the side—just like Grandma did.
Shared & Loved
“I am sure saliva is dripping down my chin right now… I sure hope my mom comes through with the noodles for Christmas dinner!
This post seems extra special…I love your sweet memories that originated in the kitchen! I am imagining Ellie having very similar memories with Grandma Kay.
Perfect Christmas post!!!!!!!!!!!!!”—DER
Ingredients and Substitutions
- ALL-PURPOSE FLOUR: Lower protein yields tender noodles; avoid bread or whole wheat flour.
- SALT: Just a pinch, but make sure your broth is well-seasoned.
- BAKING POWDER: Optional, but adds a subtle lightness.
- EGG YOLKS: Use yolks for rich, golden noodles. Sub one whole egg for a lighter version.
- HEAVY CREAM: Whole milk works too, but won’t be as rich.
- CHICKEN OR TURKEY STOCK: Homemade is best. Store-bought, bouillon paste, or cubes also work.
Step-by-Step: How To Make Fine Egg Noodles
➊ Mix dough in a food processor using yolks, cream, and dry ingredients.
➋ Rest briefly, then divide and flatten dough into disks.
➌ Roll with a pasta machine, starting at #1 and ending at #5 or #6.
➍ Dry sheets slightly, then cut to length.
➎ Run through fine cutter and separate noodles.
➏ Cook right away or dry and store for later.
Tips That Make a Difference
- Use a Pasta Machine: A simple hand-crank machine makes noodles much finer than hand-cutting—and way faster.
- The Stock Matters: Rich, flavorful broth is the key to memorable noodles. Grandma always said so.
- Expect Dough to Multiply: This small batch stretches further than it looks—especially when rolled thin.
- Save the Egg Whites: Use leftovers for angel food cake. Try Espresso Angel Food Cake, Angel Food Cake with Chocolate Ganache or Strawberry Snowball Cake if you need ideas.
Fine Egg Noodles from Scratch (Just Like Grandma’s)
Ingredients
- 1 cup (120 g) all-purpose flour
- pinch of salt
- ¼ teaspoon baking powder
- 3 large (51 g) egg yolks
- ¼ cup (57 g) heavy cream (or whole milk)
- 1 quart (946 g) seasoned chicken or turkey stock
Instructions
- Mix the Dough: Add 1 cup (120 g) all-purpose flour, pinch of salt, and 1/4 teaspoon baking powder to the food processor. Pulse to combine. Add 3 large (51 g) egg yolks and half of the 1/4 cup (57 g) heavy cream. Process until crumbly like cornmeal. Slowly add the remaining cream until the mixture holds together when pressed. It should feel moist but not sticky.
- Rest and Divide: Form the dough into a ball. Cover and let rest for at least 10 minutes. Divide into 4 pieces and flatten each into a disk on a floured board.
- Roll the Dough: Set the pasta machine to #1. Roll each disk through, fold, and repeat 4–5 times until smooth. Move up one setting at a time, rolling once or twice per setting, stopping at #5 or #6 for very thin noodles. Dust with flour as needed and cut long strips in half if unwieldy.
- Dry Briefly and Cut: Lay strips flat without overlapping. Once slightly dry but still flexible, trim to desired length (about 3–4 inches). Run through the fine cutter. Noodles should not clump—dust with flour or let dry more if needed.
- Use or Store: Cook immediately or let dry fully, tossing occasionally. Store in an airtight bag for up to 1 week or freeze.
- Cook the Noodles: Bring 3 cups of seasoned chicken or turkey stock to a boil. Reserve 1 cup (236 g). Add noodles to boiling stock and cook until tender—about 1 minute if fresh or 5–6 minutes if dried. Turn off heat and let rest so the noodles absorb the broth until they thicken slightly (perfect for serving over or next to mashed potatoes). Stir in reserved stock if needed to keep noodles moist.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Variation
If chicken stock isn’t your favorite, try cooking these noodles in beef stock. That’s the way my sister-in-law does it. She also cuts wider noodles that aren’t quite as thin. Her grown grandkids go crazy for them.
FAQ About Thin Egg Noodles
Yes. Once fully dried and brittle, freeze in a zip-top bag for longer storage.
No. Fresh noodles can be cooked immediately—they only need about 1 minute in boiling broth. However, I usually dry them because I don’t want to make these at the last minute for a holiday meal.
Technically yes, but broth adds essential flavor. For best results, use seasoned stock.
Final Thoughts
My grandma didn’t need a machine, but I’m grateful for the shortcut. These fine noodles bring back warm memories with every bite—and they’re always the first to disappear at family gatherings. If you’re making them with someone you love, even better.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
I am so excited to see your post about egg noodles for the holidays! Growing up in Indiana I too thought everyone did this for the holidays and was dismayed when I moved around the country and found out only my Indiana family did. Thank you for making me realized it was not just family!
Angell, Did you have your noodles for Thanksgiving? We had them at my sister’s house in Alabama. Wonderful! Talk about comfort food. That is the ultimate.
Oh, I’m so homesick right now!!! These are like the noodles I grew up eating. Every holiday my Grandmother made a huge pot of these. They were everyone’s favorite item on the table. I am from Indiana as well and now live in Texas. Just like Paula, I thought everybody ate noodles like these. Seems odd that I am making them now without having a my entire family with me to devour them. Thank you Paula.
I have been making noodles w/ machine since my mother had to order crank machine from Italy (over 50 years ago). When RA hit I could no longer crank so my son bought me the same type machine w/ a motor.
I have used every recipe known and they are all good as long as they contain eggs.
Love your site.
Hi Marilou,
What a thoughtful and generous son you have. I’m looking forward to making noodles soon for Thanksgiving and Christmas. Good to hear from you.
I just keep staring at these noodles.
Aaaaah yes! As a certain smell can bring back so many memories, so the sight of homemade noodles reminds me of past family holidays, traditions, fun, Rook games and board games, lots of noise and laughter with aunts, uncles, and cousins. I even confess to a few tears over the memories of Grandma Herd rolling out noodles and pie dough in her kitchen with that feed-sack apron.
Merry Christmas to you and all the family in Texas Gotta run and get my noodles rolled out and cut. (by hand)
Yum! Noodles are one of my favorite holiday foods! Allen also grew up eating noodles, so we’ve made them a couple of times. Maybe we’ll have to make some this weekend. Thanks for the great post!
Homemade noodles! I love the thought but have not tasted and cannot imagine making. I have trouble making the bread machine work but you inspired me to try that at least. The Italian in me loves any pasta, of course, but I will have to hope that you will share your homemade noodles with me some day so I can have the tasty experience.
Thanks Derinda. I’m sure Ellie will have many, many good memories in Kay’s kitchen, not the least of which is making gingerbread houses. I heard they did a good job this year.
I am sure saliva is dripping down my chin right now… I sure hope my mom comes through with the noodles for Christmas dinner!
This post seems extra special…I love your sweet memories that originated in the kitchen! I am imagining Ellie having very similar memories with Grandma Kay.
Perfect Christmas post!!!!!!!!!!!!!
Noodles. My favorite comfort food. The recipe for these noodles is very similar to my Grandma’s (who was also from Indiana). She made them the way her mother made them. Each generation seems to add or do something different/additional to the recipe. I added a bit of yellow food coloring to the egg mixture to make the noodles richer. I see that you don’t add meat to the noodles. Still good no doubt. We didn’t eat them with gravy as the thickened broth became a gravy of sorts. Sometimes she would make beef and noodles, but we much preferred the chicken version. We also ate them on top of mashed potatoes. Sometimes that’s all we would eat. A plate full of chicken and noodles over mashed potatoes. Nothing is better!!!
Oh yes, forgot about the food coloring. I have done that in the past too. And some of my family prefers beef broth instead of chicken just as you mentioned. And my noodles often have bits of chicken in them, especially if I make them outside of a holiday.
So glad you dropped by.