Easy Homemade Noodles Recipe

Make your own noodles with organic eggs—it’s easy to do, and delicious.

Homemade noodles

Dry noodles in a single layer before boiling.

Photo Courtesy New Society Publishers

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Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint and create a more authentic life. Author Deborah Niemann writes from the perspective of a successful, self-taught modern homesteader, in a well-illustrated, practical and accessible manual for a simpler life. In this excerpt, get tips for using your poultry to its full potential. The following excerpt is a recipe for homemade noodles, which can make a great chicken noodle soup.  

You can buy this book from the GRIT store: Homegrown and Handmade.

More from Homegrown & Handmade:

Cooking With Eggs From Your Backyard Flock

Crustless Quiche Recipe
Farm-Fresh Chicken Soup Recipe
Homemade Mayonnaise Recipe 
Brioche Recipe 
Turkey Stroganoff Recipe
Crème Brûlée Pie Recipe 

Although noodles are not expensive to buy, they cost only pennies to make, and you can use your own organic eggs. They are also delicious and incredibly easy to make. These noodles make a great chicken soup when cooked with a stew hen. Feel free to double this recipe. However, you will probably have to split it up into two batches to roll out, depending upon how thick you like your noodles and how much counter space you have to roll them out.

Easy Homemade Noodles Recipe

Makes 4 servings as part of chicken soup.  

2 eggs
1 cup flour plus more for rolling out
pinch of salt

Break the eggs into bowl and beat. Add the flour and mix thoroughly. It’s easier if you add it 1/4 cup at a time. The dough should form a ball. If it hasn’t formed a ball, add a little more flour. Roll the ball in flour to coat completely. Sprinkle flour liberally on a countertop or waxed paper and press dough ball down on it. Flip the dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point.

Cut the dough into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, roll up like a jelly roll, and cut through the roll with a knife to make noodles.

Dry the noodles for an hour if you have time, but if you don’t, you can cook them right away. They might puff up a little but will still taste great. Cooking the noodles in boiling chicken broth (made from a stew hen) will give the best flavor.

This excerpt has been reprinted from Homegrown and Handmade by Deborah Niemann and published by New Society Publishers, 2011. Buy this book from our store: Homegrown and Handmade.