Egg Noodles

Delicious home made noodles made with eggs fresh from your hens! What could be better? Well, it’s two ingredients and a one bowl recipe and they can be gluten free too! You can use a pasta machine if you’d like, but rolling them out by hand with a rolling pin works just as well. If you mess up, just fold up the dough and roll it out again, Any dough not being rolled out should be kept in plastic wrap so that it doesn’t dry out. We love these noodles in soups and casseroles, or simply served with oil, herbs, and a generous grating of salt cured egg yolk.


1 3/4 cups of flour or gluten free 1-1 flour that includes xanthan gum

3 large eggs – not jumbo, not extra large. Save those Jersey Giant eggs for another recipe!

Place flour in a large bowl and make a well in the center. Crack the 3 eggs into the well and use a fork to start scrambling them. Once they’re mixed together start slowly mixing in the flour. It should start to stick together and become a sticky ball of dough. Turn the dough out onto a clean, lightly floured surface, and knead for about 2 minutes or until mostly smooth.

Cut the dough into 4 pieces and place one on your floured surface or on a silicone baking mat. Cover the other pieces tightly with plastic wrap to stop them from drying out.

Roll your dough out into a rectangle that’s about 1/8″ thick. Use a pasta cutter, pizza cutter, or sharp knife to cut into strips about 1/4 – 1/2″ wide. If you don’t want to use them right away you can dry your noodles on a pasta drying rack. Repeat with the other 3 pieces of dough.

Cook your fresh noodles in boiling water or broth for about 8 minutes or to desired firmness. Drain or remove with slotted spoon. Serve hot with topping or sauce of your choice. Enjoy!

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