Grandma's Egg Noodles Recipe
  • 2 cups of all-purpose flour
  • 1 teaspoon salt
  • 3 egg yolks and 1 whole egg
  • Water
  1. Measure 2 cups of all-purpose flour and 1 teaspoon salt into a bowl. Make a well in the center; add 3 egg yolks and 1 whole egg.
  2. Mix together with your hands to incorporate the eggs. The dough will be dry and crumbly. Begin to add water 1 tablespoon at a time until the dough starts to form a ball.
  3. The dough should feel dry.
  4. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Cover and let rest for 10 more minutes.
  5. Divide ball in half and keep one half covered until ready to use.
  6. On a floured surface, roll dough into a rectangle that is ⅛-inch thick. Flour your rectangle, roll it around your rolling pin and gently shake off so that the dough remains loosely folded.
  7. Cut folded dough into ¼-inch strips.
  8. Gently shake out the strips and place on a wire rack to dry for approximately 2 hours.
  9. When dry, break into pieces or keep long and boil for 10 to 12 minutes, until al dente. Drain thoroughly. Eat!
  10. White whole-wheat flour works well also; just add a little more water.
  11. This recipe will work with your KitchenAid mixer if you wimp out on the kneading.
  12. You can freeze these egg noodles for up to 6 months.
Recipe by Fit Bottomed Girls at