Grandma’s Easy Egg Noodle Recipe

I’ve shared a few family recipes here on Clarks Condensed (remember my great-grandma’s chocolate cake?), and it has always seemed to be rather popular. I thought I’d share another of my great-grandma’s recipes tonight.

Apparently, one thing she was famous for was making chicken noodle soup, with homemade noodles, served over mashed potatoes. Yes, you heard me right. I thought it sounded pretty crazy myself, but after trying it out this past Christmas season…I’m a believer. Try it. You might just be pleasantly surprised.

Anyways, my dad said that the homemade noodles were the all-star of the dish — he described them as slightly lumpy, thick, and absolutely delicious. At our family Christmas party this last year, my uncle asked if everyone would make a chicken noodle soup, using homemade egg noodles. Along with the chocolate cake, I took on the challenge. I had never made homemade noodles before, so I was a little nervous…but excited!

Luckily, these noodles were pretty much the easiest thing ever and they turned out so well! The ultimate test was if my dad liked him, and he did. My mom made her famous chicken noodle soup (this is probably one I’ll be telling my kids and grand kids about. It’s the only kind I like) but we used the homemade noodles instead of rotini, and of course, it was served over mashed potatoes. I could hardly limit myself to one serving (and guess what — I didn’t. Maybe that’s why I gained weight over the holidays.)

These homemade egg noodles are so easy, and just require a few ingredients. After I made them, I told Forrest I wanted to make all of our noodles by hand…while I haven’t made any since then, it’s still a goal! I really, really want to get this pasta maker, to make it easier!

Here’s the recipe — if you don’t need all the visuals, the recipe is in a simplified version at the end of the post. Some of the instructions can be a bit confusing without pictures 🙂

Ingredients:
2 cups flour
Pinch of Salt
4 eggs
1 tablespoon olive oil

Combine flour and salt in a large bowl. Create a well in the middle, and then whisk in olive oil and eggs. Stir until a solid dough ball forms (making sure to pull flour from the sides as you do this.) Wrap in plastic wrap, and chill for at least 30 minutes (longer is better!)

 

Unwrap dough, and with a rolling pin, roll out into a sheet that is about 1/4 inch thin.

 

Using a pizza cutter, make a long cut down the center of the dough, cutting it in half. Then, cutting the other way, cut long strips of pasta (start at one end, and cut until you reach the cut that was made to divide the dough in half — see below)

 

 

Lay noodles on a cookie sheet.

 

 

Either cook immediately or leave out to dry. If cooking immediately, place in boiling water for 3-5 minutes, then bring down from a boil. We just brought the chicken soup to a boil and put them in right before serving. If cooking after they’ve been dried, bring pot to a boiling water for about 8-10 minutes.

Enjoy!