Grandma's Old Fashioned Egg Noodle Recipe (2024)

I was six years old when I can first remember grandma making me help put the strands of noodles on the back of a chair to help her.

Amazing these strands of dough ended up being one of the most favorite homemade pasta's I can ever remember.

But this was an art.

I didn't have the knack that she had or patience.

She could roll that dough out to perfection every time.

I never seem to get this down to a science, I usually fight with the dough.

I know practice makes perfect.

Then, I tried the pasta machine, which was much more uniform and professional-looking and I truly feel happy to have a machine that makes perfect pasta any day of the week.

The sheeter machine makes thinly rolled dough and eliminates all the rolling and can also be shaped to make other kinds of pasta-filled styles like ravioli, tortellini, and much more.

Grandma's Old Fashioned Egg Noodle Recipe (1)

Grandma's Old Fashioned Egg Noodle Recipe (2)

Tomato Sauce Recipe Suggestions

Egg Noodle and Spaghetti: Bolognese Sauce

Tortellini, Ravioli, and Other Stuffed Pasta: Traditional Meat Sunday Sauce

Grandma's Old Fashioned Egg Noodle Recipe (3)

Step by Step

  1. Prep: measure the flour, salt, place on a pasta board in a mound
  2. Make a well: add the eggs into the flour making a well beat with a fork. Once it’s blended evenly, start adding flour from around the inside of the well, still using the fork, until it begins to look shaggy. Shape the dough into a ball. Remove the dough from the board and set it aside. Clean the pasta board down using a pasta scraping tool to remove any dried dough
  3. Knead: On a lightly floured pasta board, knead the dough for 7 to 10 minutes until it’s a smooth ball. The texture should be soft dough velvety to the touch, and elastic
  4. Rest: Cover the pasta dough with plastic wrap and rest for 30 minutes or store wrapped in the refrigerator for up to 1 day
  5. Tip: Every machine is completely different by size I used number 3 for thickness and put the dough through 5 times before cutting please refer to your instruction guide.

Grandma's Old Fashioned Egg Noodle Recipe (4)

Handcut vs Sheeter Machine

The “Sheeter Pasta Maker” makes sheets of pasta that can be used to produce ravioli, lasagna, and cannelloni.

Since there are adjustments for thinness and thickness the sheets can also be cut into classic pasta shapes such as tagliatelle, fettuccine, and pappardelle.

Perfect cuts on the machine every time vs hand-cut and eliminates rolling and cutting the machines do it all!

Grandma's Old Fashioned Egg Noodle Recipe (5)

Ingredients You Will Need

  1. eggs
  2. flour (there are a number of choices 00 flour, all-purpose and a mixture can be used)
  3. salt
  4. water
  5. oil

Grandma's Old Fashioned Egg Noodle Recipe (6)

More Recipes to Try

Grandma's Spaghetti and Meatballs

Pasta Fazool

Authentic Fettucine Alfredo not the American version

Homemade Orecchiette Pasta

Grandma's Old Fashioned Egg Noodle Recipe (7)

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Grandma's Old Fashioned Egg Noodle Recipe (8)

Soft Homemade Pasta is the Best!

Once you make this pasta by hand or with a pasta machine, you will never buy a store-bought boxed brand again, the difference is just unbelievably fabulous making fresh pasta dough, until you taste it don't take my word for it, get into the kitchen and make it today!

Simple recipes that are vintage from the Italian Region of Rome, Italy, that's where Grandma was born, simplicity at its finest hour, homemade pasta can't be beaten to any store brand on the planet, I promise.

Grandma's Old Fashioned Egg Noodle Recipe (9)

Grandma's Old Fashioned Egg Noodle Recipe

Yield: 8

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 7 MinInactive time: 45 HourTotal time: 45 H & 22 M

This is my grandmother's homemade egg noodle recipe. You can roll and cut by hand or use a shelter. Best served with fresh tomato or bolognese sauce

Ingredients

  • 4 cups all-purpose flour, 00 flour or use a blend of both ( you will need more for keeping the pasta from sticking and if rolling by hand and not using the sheeter machine)
  • 6 eggs, well beaten
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon water
  • 1 teaspoon salt

Instructions

  1. Add the flour to a pasta board and make a well in the center of the flour (or use a deep baking pan).
  2. In the center add the eggs to the well with olive oil and salt.
  3. Beat eggs in the center using a fork.
  4. Using a fork or scraper blend the egg mixture into the flour.
  5. With your hands, mix flours and liquids together and knead until you have a ball of dough.
  6. Add cold water to moisten the dough, if too dry.
  7. The dough should be firm, not sticky.
  8. Add more flour if it's sticky a little at a time.
  9. Make the dough into the shape of tennis ball size and wrap individually, this will be easier to roll out when ready. I find that smaller portions are easier to cut and manage.
  10. Cover with plastic wrap and allow pasta dough balls to rest 45 minutes to an hour.
  11. This will help the dough while stretching and rolling it out to make it easier.
  12. To roll: Use one small ball of dough at a time.
  13. Keep the rest of the dough covered until ready to roll.
  14. For hand-cut:
  15. Roll out on a lightly floured surface, first in one direction, then in the other to form a rectangle.
  16. When the sheet is almost translucent, it is ready to be cut.
  17. To cut: Dust the sheets with flour to prevent any sticking.
  18. Use only one sheet at a time, keeping the others covered. Roll the dusted sheet loosely from the edge like a jelly roll.
  19. With a sharp knife cut the roll into thin slices, (1/8 inch for angel hairstyle or 1/4 inch for fettuccine).
  20. Unroll each noodle carefully, and place it flat on a dishtowel or on the back of a high back chair.
  21. Hang on a pasta rack until ready to cook.
  22. Boil in salted water till they float to the top do not overcook usually 4 to 7 minutes depending on the thickness.
  23. Test them in your favorite sauce before removing them from the boiling water.
  24. Drain and use your favorite sauce on top.
  25. Great with bolognese.
  26. These will freeze great on a cookie sheet and then bag them.
  27. Freeze up to 3 months.
  28. For using a sheeter machine:
  29. feed a small amount of dough through the wide end to make a long sheet (I put it through 5 times) then choose the width to cut the sheets.
  30. Refer to the instructions guide every machine is different.
  31. Add the to a cookie sheet or hang them with flour until ready to cook.
  32. For Two People Recipe:
  33. Use the same method as the above instructions for cutting.
  34. For dough:
  35. 2/3 cup all-purpose flour
  36. 2 tablespoons of oil
  37. 1 teaspoon of water if needed
  38. 2 eggs
  39. 1/2 teaspoon salt
  40. Mix all the dough ingredients together starting with the eggs and flour.
  41. We need to make a well in the middle of the flour and drop in the eggs in the center.
  42. Combine it all together with the flour using your hands. Add the oil.
  43. Use the water if the dough is too dry. Knead for about 5-10 minutes.
  44. Then we wrap it in cloth and let it sit for an hour. This will help the dough when stretching.
  45. Roll, cut, and hang till ready to cook.
  46. Proceed as above instructions.
  47. Boil in salted water and stir and keep the noodles separated.
  48. They are cooked when they float to the top, drain, and serve with your favorites sauce
  49. This recipe can be used with any sheeter or extruder machine or cut by hand.

Notes

Step by Step

  1. Prep:measure the flour, salt, place on a pasta board in a mound
  2. Make a well:add the eggs into the flour making a well beat with a fork. Once it’s blended evenly, start adding flour from around the inside of the well, still using the fork, until it begins to look shaggy. Shape the dough into a ball. Remove the dough from the board and set it aside. Clean the pasta board down using a pasta scraping tool to remove any dried dough
  3. Knead:On a lightly floured pasta board, knead the dough for 7 to 10 minutes until it’s a smooth ball. The texture should be soft dough velvety to the touch, and elastic
  4. Rest:Cover the pasta dough with plastic wrap and rest for 30 minutes or store wrapped in the refrigerator for up to 1 day
  5. Tip:Every machine is completely different by size I used number 3 for thickness and put the dough through 5 times before cutting please refer to your instruction guide.

Nutrition Facts

Calories

343.08

Fat (grams)

7.39

Sat. Fat (grams)

1.62

Carbs (grams)

54.68

Fiber (grams)

2.48

Net carbs

52.19

Sugar (grams)

0.21

Protein (grams)

12.72

Sodium (milligrams)

338.75

Cholesterol (grams)

122.76

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Grandma's Old Fashioned Egg Noodle Recipe (15)

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Homemade cavatelli
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Stuffed Shells
Mom's Lasagna
Manicotti Shells
Grandma's Authentic Fettuccine Alfredo

Grandma's Old Fashioned Egg Noodle Recipe (16)

Grandma's Old Fashioned Egg Noodle Recipe (2024)

FAQs

What are grandma noodles? ›

Description. Grandma's famous handcrafted, bronze drawn, artisan style, – Egg Noodles. Cut by hand and made fresh every day. Ingredients: Unbleached, Unbromated, enriched wheat flour (niacin, iron, thiamine, riboflavin, folic acid) pure filtered water, whole eggs, salt, annatto, Non-GMO corn starch.

Why add baking powder to homemade noodles? ›

So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.

Do you have to dry homemade egg noodles before cooking? ›

Cook the homemade egg noodles while still fresh, or set them out to dry and store the noodles for future use. As long as you have enough counter space, this recipe can be doubled or even tripled.

What's the difference between egg pasta and egg noodles? ›

Eggs are the big differentiating factor between egg noodles and other pastas. But it isn't that regular pasta is made without them entirely (although technically it can be). Rather, it's that the dough generally calls for a smaller proportion of eggs. So, in a way, pretty much all pasta is a type of egg noodle.

What is the difference between egg noodles and regular noodles? ›

The main difference between egg noodles and pasta noodles is the ingredients used to make them. Egg noodles are made with flour, eggs, and water, while pasta noodles are made with flour and water, without eggs. Yes, pasta noodles can be made from scratch at home.

What are thin egg noodles called? ›

Wonton noodles are made with wheat flour, eggs, and alkaline water for texture. They are thin, straight yellow noodles sold fresh or dried. Most often people refer to them as “egg noodles”.

What is the best flour for homemade noodles? ›

All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour. Your choice depends entirely on which pasta shape you're craving!

Why do my homemade noodles taste like flour? ›

As others have noted — the most likely reason is too much flour was worked into the dough, or you didn't bake it long enough.

How long do homemade egg noodles need to dry? ›

I usually add an extra step when I make noodles for the freezer; after allowing them to air dry for 2 hours, I scatter them on baking sheets and place them in the freezer for a couple of hours before packaging.

Why did my homemade noodles turn gray? ›

The discoloration is caused by oxidation of the iron in the dough's egg yolks (to avoid a color change, store-bought fresh pasta is packaged with nitrogen and carbon dioxide and less than 1 percent oxygen) and had only a mild effect on the flavor.

Can you overcook homemade egg noodles? ›

Egg noodles are more delicate than wheat noodles and can easily fall apart if you overcook them or stir them too vigorously.

Are egg noodles better for you than spaghetti? ›

Are Egg Noodles Healthy? Egg noodles can give you extra nutrients that regular pasta won't, though they also lack in some areas compared to pasta. Still, you don't have to choose only one. Add both to your pantry for a well-rounded diet and supplement each with vegetables, proteins, and other sources of nutrients.

What's healthier rice or egg noodles? ›

Unlike egg noodles, rice noodles are gluten-free and vegan. That's because they contain no wheat or animal products. They can be made using red, white, or brown rice. Rice noodles are lower in calories, fat, and protein than egg noodles.

Can you eat egg noodles like pasta? ›

Yes, you absolutely can substitute noodles for pasta, and vice versa, in a recipe. While it is up to personal preference, note that egg noodle recipes typically suggest cooking the noodles until they are soft and tender, while pasta recipes recommend cooking the pasta al dente (slightly firm).

What are Mimi noodles made of? ›

Ingredients Love:

Noodles crafted from quality Refined WHEAT flour (Maida) Edible Vegetable Oil (Palm) for a tasty touch. SOY Sauce for that classic savory taste. Garlic and Ginger powder for added depth.

What are the noodles in Mr Mom? ›

Back then, some of us just wanted to know how Mr. Mom cooked noodles. It took me AGES to discover that these magical noodles are rice noodles. In fact, it was only a few years ago that I learned this, and it was pretty much like surprise Christmas.

What is Mama noodles made of? ›

WHEAT FLOUR, PALM OIL, SALT, SUGAR, SHALLOT, MONOSODIUM GLUTAMATE, GARLIC POWDER, CHILLI POWDER, ARTIFICIAL FLAVOR(PORK, SHALLOT), DRIED LEEK, ACIDITY REGULATOR(SODIUM TRIPOLYPHOSPHATE, SODIUM BICARBONATE, POTASSIUM CARBONATE), SPICES, THICKENER(CELLULOSE GUM), DISODIUM 5' RIBONUCLEOTIDES, SOY SAUCE(SOYBEAN, WATER, ...

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