Monday, September 5, 2011

Homemade Egg Noodle Recipe w/ A Vegan Option

NOTE: Vegans can replace eggs with mashed potatoes mixed with a couple tablespoons of Nutritional Yeast ( adds eggy color, vitamins & flavor)

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Making Noodles

Making noodles is so easy that I don't understand why anyone would ever BUY noodles. Egg noodles are tasty and quick to make and quick to cook as well. This recipe has been handed down through many generations of my family. I remember watching my mother and my grandmother making these when I was small. They are quick, easy and inexpensive to make, and can help stretch your food budget further. Give homemade noodles a try, you'll be amazed how easy it is.

Making Noodles - The Ingredients
Egg noodles only have three ingredients:-Eggs

Making Noodles - Making the Dough

Break eggs in a bowl. Figure that one egg makes 2 servings.Using a fork, mix eggs until fully blended.
Add salt (about 1/8 tsp per egg).

Slowly mix in flour - add about 1/4 cup at a time and mix it in before adding more.

Keep adding until you have a stiff dough that is very difficult to mix.

Making Noodles - Rolling out the Dough

Dump your dough out on a floured counter, and knead more flour until it is no longer sticky.

Using a rolling pin, start rolling out the dough.

Depending on the size of batch you are making you may have to cut the dough into pieces to make it manageable.

Continue rolling the dough out until it is between 1/16" - 1/32" thick. The thinner the better.
Continue lightly flouring the dough anytime you see it starting to stick to the counter or rolling pin.

Making Noodles - Cutting and Drying the Noodles

When you have the desired thickness, start cutting the sheet of dough into wide strips. The width of the strips should be the length you want your noodles to be.

Stack the strips neatly on a cutting board, and using a sharp knife, slice off thin strips to make the actual noodles. Keep doing this until all of the sheets are cut into noodles.

Spread the noodles out evenly on the counter to dry. Depending on the thickness of your noodles this could take from an hour up to several hours.

Storing and Cooking Homemade Noodles

Homemade egg noodles can be preserved indefinitely by freezing. They're a bit fragile so a solid container like a freezer box works best. I've frozen them in bags, but they don't stand up very well to normal handling in the freezer.Cook noodles by preparing a broth (my favorite is chicken, but beef is pretty good too). Bring the broth to a boil. and gradually add the noodles (fresh or frozen) a few at a time so they won't stick together. How thick you made your noodles determines how long to cook them. Simmer thin ones for at least 20-30 minutes. Thicker ones 30-40 minutes or more.
Add chunked meat, carrots, celery, onions, etc. to make an awesome and hearty noodle soup.

Learning how to make noodles from scratch is an easy skill that almost anyone can master. It can help stretch your food budget further, while feeding your family a healthier diet (no unwanted preservatives or additives). Working the dough is surprisingly relaxing, and making homemade noodles is just another small step on your path to self sufficiency.


  1. You certainly make that look simple. I would have thought that the eggs would have started to spoil by sitting around outside the refrigerator for so long. Now, I know.

  2. Hi! I was doing a google search for vegan egg noodles and I was wondering how much mashed potatoes/nutritional yeast is needed to replace the eggs. Thanks!

  3. Hi Stephanie! I am so sorry, I don't have an exact recipe. When I make a potato dough I just go by the feel of the texture. My aunt taught me when I was around 13 y/o. I dump a few cups of flour on the table... make a 'well' in the middle of the the well (I usually use instant mashed potatoes and make a 2 cups or so) dump about half of the (after cold down) prepared mashed potatoes in the well and fold in the flour (adding little by little the potatoes until you get the consistency that you're looking for....I am so sorry I give you precise directions...My aunt learned from her mother who came from Italy...they never had written recipes....The Nutritional yeast: I just use enough to give it that 'yellow eggy look' to fool my son...hahahaha.