I make homemade noodles all the time.

I use eggs and flour and a little salt. That is it.

A small batch would be 4 eggs - a big batch would be 8 eggs.

I use my bread machine on the dough cycle. I add enough flour to the eggs to make a heavy dough that is just slightly sticky. I let it run through the dough cycle, then when it is done I divide into balls and cover each with a dusting of flour and plastic wrap.

I roll out each ball very thin, then lay them on an old tablecloth to dry a bit.

When they are soft, but not sticky I cut into strips and either cook them then, or put in a bag and freeze them.

Hi Sue,

There is a variety of egg noodle recipes at the link below. I was doing some searching on them a while back and found that there are different suggestions for cutting them too. Some say cut while moist, some when dry.

(the other) Sue

Here is a link that might be useful: Egg noodle recipes (several)

I googled "Homemade noodles" and also came up with a bunch of sites. This is one recipe, obviously an old one, from Cooks.com

EASY HOMEMADE EGG NOODLES

1 cup flour
1 egg
1/2 egg shell of milk

Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

Recommendations for broth: Cook cubed chicken or beef in canned broth or bullion and water (enough to cover everything in the pot) in a large pot until tender with chopped vegetables of your choice - onions, carrots, and celery work best, add color and flavor. Add salt, pepper, and parsley for spice. Cook at a low boil until meat and vegetables are done and meat is tender. Bring mixture to a high boil before adding noodles.

This is wonderful served as a hearty stew or main dish. Also good served with mashed potatoes.

I use the same recipe as Marygaily - came from my mother-in-law over 35 years ago.

I've made homemade noodles and it was just egg, milk, flour and salt.

Here is a link that might be useful: My noodles

Thanks, ladies.

Just what I needed. Also made me wonder why I haven't made any for myself for so long. Gotta do that soon.

Sue

When I make chicken and "sliders", I use my food processor.

Remove 1 cup of broth from your pot, and set aside to let it cool.

Using the metal blade, add 4 cups of flour to processor bowl. Pulse a few times to lighten. Add a pinch of salt and some pepper, and a knife tip of baking powder (you can omit that if you want). Pulse once or twice.

Beat one egg, then combine with the cooled broth. Running the processor continually, slowly drizzle in the broth/egg mixture. Let run until a dough forms and follows around the blade (there may be some small pieces as well).

Remove dough from the machine and press it into a ball. Cut into 4 pieces and wrap each one in plastic wrap. Allow to rest for at least 20 minutes, which makes rolling easier.

Roll out the dough one piece at a time using lots of flour to keep them from sticking to the board and the pin. This extra flour helps thicken the broth as well. The thinner the noodles the more tender they will be. We like them kind of chewy so I don't go paper thin. My grandmother would roll them until she could read the newspaper through the dough!

Cut into strips long ways (about 1.5 - 2 inches wide). Then cut across the other way to make squares, rectangles, whatever. I make sort of diamond shapes because that is what my mother did. She did it because she was left handed and never found a good left handed knife ROFLMAO!

Drop into your boiling broth several at a time, stirring gently in between each addition to push them into the liquid and make sure they aren't sticking to the bottom.

Once they are all added, allow the broth and noodles to simmer until the liquid has thickened and the noodles are tender. If the broth does not thicken enough, you can make a flour and water slurry and stir it in, bring it all to a bubble again until it thickens up.

And that is how I do it!

Been using this recipe for over 40 yrs....big hit esp. on holidays: 4 eggs, 1/4 cup cream, 1 1/2 tea. salt, 3 cups flour, 6 cups broth. Beat eggs, cream and salt together then add the flour gradually til stiff (the flour that is) knead the rest of the flour in, roll to less than 1/8th inch thick on a floured surface. I cut mine then let them dry but you can dry them first if you want. I use my pizza cutter to cut them. PS my gram told me to use a few drops of yellow food color to make them pretty. Gram ALWAYS knew best.