Homemade egg noodles are perfect in soup. I’ve been eating these since I was just teeny tiny, and they are now a family favorite here as well!
These are my Dad’s Grandma’s homemade noodles, or my version of them anyway. I grew up eating this soup, and if I died eating it I’d be a happy woman. Winter foods are my favorite, so although summer winding to a close is a little sad (Hello clouds! Hello rainy drizzle!!), having the weather to bake, roast, simmer, and really cook makes me pretty happy.
This is a very simple recipe. You can make as many, or as few, noodles as you’d like. The proportions are these:
1 cup flour
1 T half-n-half
I do at least a double batch. For my crew, to have any leftovers, I have to do a triple batch. If I’m making these for the WHOLE family, which is 15+ people if everyone is here, I’d quadruple it, for sure.
Start out with 3 cups of flour in a bowl, or on a counter if you are brave and enjoy messes. I don’t particularly enjoy extra messes because I clean up enough as it is, so I go with a bowl.
With a whisk, or your hand if you are into squishy raw eggs all over you, mix up the liquids well in the well. After you do this, take a wooden spoon, or your hands, and start slowly incorporating the flour from the sides of the well into the liquid.
Pretty soon it’ll turn into a dough. It will get hard to stir and slightly less sticky. When it does, abandon the wooden spoon and dig in.
Want some more great soup recipes? I have lots of them!
Slowly knead in, my hand, more flour until the dough is smooth and not sticky. Do you see all the flour left in the bowl in this picture? You’ll have some left too. Sometimes quite a bit, sometimes not so much. Go with how the dough feels and looks rather than a measurement on the flour.
Lightly coat with oil and wrap in plastic wrap. Let it rest for 10-15 minutes. See again the left over flour? There was a lot this time! I might have added a bit more half-n-half than I was intending.
Using plenty of flour, roll dough out fairly thin. (I love that my husband wanted to jump in and roll out the dough! I definitely didn’t have to ask him to stop watching Whale Wars or Man vs. Food or anything like that to come and hang out with me. Nope. Definitely not.)
We have started cutting these into bite-sized pieces. Make it much easier on us during dinner to not have to chop up four bowls of noodles. If I had it my way though, I’d leave these long. That’s how my mom always did it. Super long noodles. Yum.
Bring your soup (recipe for the stock and soup for another time!) to a rolling boil and add noodles, making sure to kind of separate them as you add in. Also, make sure you give the soup a good stir while its getting boiling again. Nothing worse than stuck together noodles. Just ask the judges on “Chopped”.
- 3 cups flour
- 3 eggs
- 3 Tbsp half and half
- 1/2 tsp salt
- Place flour in a large bowl. Make a well in the middle and add the eggs.
- Beat the eggs in the center of the well, and then add salt and half and half. Mix well.
- Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.
- When the dough is able to be formed into a ball, remove from the bowl and coat with a thin layer of oil. Wrap in plastic wrap and refrigerate for 10-15 minutes, or until ready to use.
- Roll out into a thin sheet and cup with a pizza cutter into small strips. Add to boiling soup, stirring as you add them, and cook until done, approximately 2-4 minutes.