Homemade Egg Noodles

Made this as directed using my Kitchen Aid mixer and pasta attachment. After kneading dough and letting it rest 10 minutes, divided it into four pieces and rolled it out to an “8” thickness. Then I cut the strips into three inch lengths and using my thick noodle cutter ran them through the pasta attachment again. I wanted hardy but not too thick noodles and that is what I got! Floured them lightly and let them dry for about two hours. Divided them into three portions and froze. Now I am ready for yummy soup weather. Thanks for sharing!

My family thought these were great! I especially love how hearty they are. However – if you’ve never worked with making your own pasta before – make sure your table or countertop is well floured when rolling out. You could even go so far as to pick up the dough and flip it over as you are rolling – to ensure it doesn’t stick. These cooked up nice and plump and I will be making them often! Thanks for a great recipe! 🙂


1 egg
2 egg yolks
3 Tbsp cold water
1 tsp salt
2 c. flour
Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth.

Roll out on a floured surface to about 1/8″ thickness. Cut into strips- I just used a pizza cutter. You can store them in the fridge for 2-3 days or in the freezer for 1-2 months. Cook 7-9 minutes in boiling water. Serve any way you like- but they are fabulous in chicken soup!