Grandma’s Homemade Noodles
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Can it get any better than Grandma’s Homemade Noodles! Let me tell you these are so homemade you use an eggshell as a measuring device!
These noodles are the highlight of all our family holiday dinners! And sometimes if we are lucky we get them even on regular days!
I remember my Grandma making them, now my Mom and I hope someday my kids remember me making them.
My Mom and my Grandma always cut them with a good sharp knife but I love using a noodle cutter – I’m not very detail oriented and this just makes it easier for me!
Grandma’s Homemade Noodles
While I reserve these for special family dinners you could totally make a huge batch and use them in Homemade Chicken Noodle Soup and make any day super special!
Homemade noodles sound daunting, don’t get me wrong I was right there with you! But they are truly easy, easier than I ever thought. And let’s be honest, I’m tired of food intimidating me, if I mess up I mess up – no one is going to starve around here and for just such mess up occasions I keep frozen pizzas in the freezer!
These noodles keep in the freezer but can also be cooked right away! Simply boil some broth and drop the noodles in, season with salt and pepper to taste and serve! They are always a hit!
Grandma's Homemade Noodles
Ingredients
- 3 egg yolks
- cream or milk
- flour
- dash of salt
Broth for cooking noodles
Instructions
- Separate eggs, place egg yolks in a large bowl and beat with a fork- *save egg shells*
- Add 3 half egg shells of cream or milk to beaten egg yolks and stir together
- Add 1/2 cup of flour and combine using fork
- Add another 1/2 cup of flour and work into dough gently with hands until pulled together and forms a ball, may require small amount of additional flour, dough should not be sticky or overly dry
- Once dough is together, cover and let rest 10 minutes
- Divide dough into thirds, roll each third out very thin, cut into strips the length of the noodles you like. Then cut strips into noodles.
- Separate and dry or freeze.
- YOU CAN DO THIS!
- You can let noodles air dry then freeze, or quick freeze them on a cookie sheet and then place in plastic bags and store in freezer
To cook noodles:
- Heat desired flavored (chicken, beef, vegetable) broth to boiling
- Add noodles slowly to boiling broth
- Bring back up to boiling and reduce to medium or low heat
- Each recipe of noodles should start with 3 cups of broth and if too thick you can add more broth to reach consistency desired.
- Noodles are done when tender, usually 15-20 minutes
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
This is my great grandmas exact recipe. Love making these! Easy as long as the house isn’t too humid. That Always seems to make my dough too springy.
oh my! there just like my grandma’s after I added it to her homemade chicken soup. great great great unbelievable. I took the first bit and it took me right back to Sunday in grammee kitchen. thank you for giving me that memory.