A Homemade Egg Noodle Recipe: Tastes Like Grandma’s

Preview: Make this Homemade Egg Noodle recipe with a food processor and a simple hand-crank pasta machine.

My grandma made her famous noodles by hand. I can still picture her wearing a full-length apron over a simple cotton dress with her long gray hair twisted into a bun. Her work area was an aqua-colored Formica-topped breakfast table.

The dough submitted to her silver-handled rolling pin with little resistance. After letting the noodle sheets dry, she cut wide strips and stacked them. Finally, she cut each stack crosswise into slivers she described as “thin as frog’s hair”.

When asked her secret to fabulous noodles, I remember her saying, “It’s all in the broth.”

Why make egg yolk noodles?

TRADITION.

And they taste really good, too.

Here’s the problem…

In our family, the noodle recipe is controversial. I asked around but could find no consensus.

Aunt Marg says the best noodles come from using only egg yolks, cake flour, a dab of cream, and salt. That formula would result in some very tender noodles indeed, but she didn’t specify amounts.

Ingredients:

I prefer using all-purpose flour and a touch of baking powder to give my noodles lightness.

The baking powder is an obscure detail I seem to remember copying from my best friend’s recipe book. This was coming from the same friend who eventually married my cousin. Maybe Grandma gave her inside information or perhaps it was her own mom’s recipe. I’m not sure.

How to serve noodles:

One thing we agree on. Serve and eat  Homemade Egg Noodles with mashed potatoes and gravy.

Since I’ve moved to Texas, I like to throw some cornbread dressing and buttered corn into the mix too. I’ll spare you a picture of that concoction.

If chicken stock isn’t your favorite, try cooking these noodles in beef stock. That’s the way my sister-in-law always does it. Her grown grandkids go crazy for them.

What you should know about making this recipe:

#1

You can mix, roll and cut these by hand, but I prefer a simple noodle machine.

A pasta machine will produce noodles much skinnier than I can cut. With that in mind, the directions on this post are for a noodle machine. Grandma would have nothing to do with a machine.

#2

Your noodles will be no better than your stock. Grandma said so.

My favorite way to prepare chicken stock is to put the bones of a rotisserie chicken into a slow cooker overnight.  If you prefer, you could try the recipe I use for my Chicken and Dumplings, but I would leave out the lemon juice.

#3

Don’t be deceived by the small amount of dough produced by this recipe.

It has a way of birthing babies and you will begin to think you won’t finish cutting noodles before Santa drops down the chimney.

This recipe makes enough for 4-5 people or even more if there’s a lot of other food such as Thanksgiving. I usually double the recipe for a big family gathering.

#4

Don’t throw out the egg whites with the shells.

Grandma and my sister-in-law, Susan, always make angel food cake with the leftover egg whites. If you like that idea, here are a few ideas: Espresso Angel Food Cake, Chocolate and Vanilla Angel Food Cake with Dipped Cone Ising, Snowball Cake.

Mixing up the dough in a food processor:

Add flour to the food processor bowl along with salt and baking powder. Pulse several times to mix. Add egg yolks and half of the cream to dry ingredients and process until the texture of cornmeal.

Gradually add the rest of the cream by dripping it until the mixture is just damp enough to stick together when pressed with your hand. It should not be wet or excessively sticky.

Knowing when you’ve added the right amount of liquid takes some experience best learned from your own mistakes or while watching over Grandma’s shoulder. If necessary, add more flour or cream/milk if needed.

How to roll out noodle dough:

First: Use your fingers to press dough into a ball and remove it from the bowl. Cover and allow to rest 10+ minutes. Divide dough into 4 sections. Smash each section into a flat pancake with the palm of your hand on a floured board. It’s OK, even advisable, to be liberal with the flour.

Kneading the dough

Second: Set noodle machine thickness to 1 and roll one dough patty between the smooth rollers. Fold over and put through the machine again.

Repeat the process at least 4-5 times until the sheet of dough is smooth and shiny. Do this with each patty.

Although this sounds time-consuming, it goes fast once you get the hang of it.

Set the thickness of the smooth rollers on #2 and roll each sheet through once or twice, tugging slightly on the dough as you pull it through. Keep moving the roller thickness up a notch and repeat the process. I like my noodles as thin as possible so I go all the way to 5 or 6 on my machine.

Along the way, use flour whenever necessary to keep the dough from sticking. As dough strips get thinner, they get longer. Cut in half crosswise as needed.

Cutting the noodles:

Third: When noodles reach desired thinness, lay them out to rest and dry making sure there is no overlap between strips. When noodles have dried just enough (again, experience is the best teacher), cut strips as long as you want your noodles. I usually make mine 3-4 inches.

Feed strips through the fine noodle cutter. Noodles should NOT stick together as they come out of the cutter. If they do, allow the dough to dry longer or dust with more flour.

Fresh-cut noodles may be cooked immediately. Otherwise, allow cut noodles to dry for several hours.

When you’re hanging out in the kitchen…

Occasionally, walk over to the noodles and give them a quick toss with your fingers to encourage even drying. When brittle, place in zippered plastic bag and store in a cool, dry place for up to a week or freeze.

How to cook egg yolk noodles:

Pour 3 cups rich chicken or turkey stock into a medium saucepan and boil. Reserve 1 cup of stock. Drop noodles into boiling broth and cook until tender–about 1 minute if noodles are fresh and undried. If dried, cook longer–5-6 minutes.

Turn off the heat but do not drain. As noodles sit in the hot broth, they will absorb moisture and the entire mixture will thicken slightly. That’s just what you want for serving over or next to mashed potatoes.

Add the remaining broth, if necessary, to keep your noodles moist. Like all pasta, they will absorb more liquid the longer they marinate in broth.

p.s. Did I mention this recipe is not for beginners unless you have a grandma beside you?

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